how to use ceramic knives
A ceramic knife is not a steel knife. This is not as obvious as it seems.
When you decide to use a ceramic knife, you must first learn how. You just need to follow the instructions, but above all, remember that it is not just any old knife.
The hardness of Kyocera Ishi Ba ceramics is second only to diamond, but attention! The harder the material, the less flexible it is. You must never twist or bend a ceramic knife.
Reading the instructions carefully is the first step to extending the life of your Kyocera Ishi Ba. Remember that more knives break due to incorrect use than because they are dropped.
Use the knife for straight cutting of fruit, vegetables and boneless meat. The term fruit and vegetables is generic. It would be impossible to list all the unsuitable types of fruit and vegetables. However, the knife should never be used to cut hard fruit and vegetables such as pumpkin, coconuts, etc.
Use on plastic or wood chopping boards.
Cleaning ceramic blades
- Never cut onto plates, marble, stone, steel or other hard materials;
- Never cut hard, frozen or crusty foods;
- You are strongly recommended not to cut hard cheeses;
- Do not use to debone meat;
- Do not use to lever (even slightly);
- Do not scrape;
- Do not twist (even slightly);
- Do not use the knife to separate slices of food (after each cut, the knife must be extracted vertically and not used to separate the slices);
- Do not strike the blade on the board to chop;
- Do not crush using the side of the blade;
- Not dishwasher safe;
- Do not store in contact with other implements;
- Do not expose the blade to heat sources (ceramic is a conductor);
- Do not drop;
No top quality knife is dishwasher safe and Kyocera Ishi Ba knives in particular may break:
- due to contact with other implements;
- because, due to their light weight, the power of the water jet could make the knife fall or knock against the dishwasher blades;
As the ceramic does not absorb any component of the food, the knife can be cleaned by simply rinsing rapidly and drying with a cloth. If food containing iron leaves marks, just clean the blade with a non-abrasive bleach detergent, taking care not to touch the handle;
Using and sharpening
Over time, the edge of a steel blade becomes rounded and blunt. Harder materials tend to become blunt in a different way, with small chips appearing on the edge. This is part of normal wear. Despite these small chips, the knife will continue to cut for a long time. The knife will not need sharpening until cutting performance is impaired. More extensive chipping or broken points (due to incorrect use) can sometimes be eliminated by having the knife sharpened in a specialised centre to change the shape.
This product is guaranteed free from manufacturing and material defects.