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Ceramic knives

By Adriana Ortemberg Your email (*) print


Ceramic knives

Thanks to cutting-edge R & D, today's kitchens can avail of ceramic knives. And, while pricey, they're well worth the extra cost for a number of reasons.

  • When cutting with ceramic knives, fruits and vegetables are less prone to oxidation. They'll conserve more nutrients and won't discolor (in the case of apples, eggplant, artichokes ....)
  • They are extremely sharp (the sharpest on the market)
  • They maintain that cutting edge for years of use
  • They weigh very little
  • Ceramic blades do not alter the taste of what is cut, ie they don't not transfer a metallic taste to foods as stainless steel knives do.
  • They allow very fine, precise cuts
  • A simple rinse and drying with a kitchen towel, is all they need for good maintenance.
  • They come in various sizes and for all uses, including vegetable .

 

Try them out for yourself  – you'll soon be hooked like me!

Comments

  1. Delicooks   05.11.2010

    Hola Sabrina Gracias por seguir Delicooks.
    Te paso el info sobre Cuchillos de cerámica

    Cuchillo de cerámica -
    Ganivet Pure Komachi ,
    Marca de Provedor / Kai Precio 17,90 euros
    www.gadgetscuina.com

  2. Jose Luis   04.11.2010

    Yo tengo un pelador de cerámica (en realidad, varios, y alguno más que he regalado!) y son una maravilla, los recomiendo ampliamente pese a su precio. Nada que ver con los peladores tradicionales que no hay manera de mantenerlos afilados y acabas no usándolos nunca. Mi experiencia con los cuchillos de cerámica ya no es tan buena, la verdad. Si es cierto que son super-afilados y muy ligeros, pero también tienen sus pegas. Son muy caros, son muy delicados (si se te cae al suelo, olvídate, si no se rompe como poco seguramente se melle), es falso que no haga falta afilarlos (y es necesario un afilador especial, que cuesta otra pequeña fortuna), no pesan (lo que está muy bien para algunas cosas, pero no tan bien para otras) y finalmente, no tienen punta (si tuvieran punta, o la poca que tenga, se rompe enseguida). Total, que al final ni sustituye bien a un buen cuchillo cocinero (por lo de que no pese), ni sustituye bien a una puntilla (por lo de no tener punta), que son los dos cuchillos que más se usan! En todo caso, está bien el cuchillo mediano de cerámica (como el de la foto!), para pelar y trocear vegetales. Eso si, cortar un tomate fresco con un cuchillo cerámico es toda una experiencia!

  3. sabrina   23.10.2010

    que marca es? donde puedo comprar? gracias!

  4. maria   15.10.2010

    Yo he probado,de hecho lo tengo, el pelador de cerámica y es estupendo. Lo recomiendo,y no me costó nada caro.

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