What you need to know before you start using ceramic knives?
Ceramic knives are not supposed to replace all your steel knives in your household. They are irreplaceable in “cold deli” and steel knives are irreplaceable in chopping, boning, and cutting frozen food and hard pastry.
Ceramic knives are best used for:
• soft pastry, cheese, smoked meats
• boneless and thawed meats
• hard boiled eggs
• onions, carrots, zucchini,
• lettuce, herbs
• cucumbers, tomatoes, peppers,
• apples, pears, kiwi,
• lemon, berries, etc.
You can use ceramic knives on these foods if used with caution:
• cabbage and chinese salads
• celery, radish,
• water melon, pineapple
• avocado, peaches, (stay away from pit)
• sausage, bacon, meats (with cartilage)
• hard salami, smoked meats, etc.
CAUTION! DO NOT use ceramic knives on these foods or you will damage knife’s blade:
• frozen food
• hard pastry
• meat with bones
• pineapple’s skin, etc.
• cut forward and back, don’t move blades to sides
• always use wood or plastic board
• store knives in an original packaging or knives’ holder
Avoid these situations:
• do not cut frozen food, bones, food with thick skin or hard pastry such as bread
• do not use glass or ceramic boards (because of knife’s hardness, blade will scratch these types of boards)
• do not bend, break or drop
• do not place in open fire
• do not sharpen with sharpener made for steel knives
• do not use for other purposes except cooking foods
• handle with care
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