Quote:
Originally Posted by MG1
Oxidation is a bitch. That's why I use ceramic knives when I cut my sashimi (especially maguro).
You cannot sharpen ceramic knives which is a huge drawback. That's why I got the ones that the North Van company sells - at the PNE. Free replacement for life. No questions asked. If it gets dull, just take it to their headquarters just across the Second Narrows and they just give you a razor sharp one - did I mention no questions asked?
https://keramikoskitchen.com
supporting local whenever, wherever I can. |
I have those knives, I've broke the peeler and one of the smaller knives. A little bummed about the quality. Bit of a FWP, but I find that when I get the handles oily, it's really hard to clean off.
Going to get them exchange was also a little tough because they open at regular business hours which I have work.