Kyocera ceramic knife and vegetable and fruit peeler an irreplaceable pair in your kitchen.
Such a set will be especially appreciated by vegetarians and vegans the ceramic blade does not change the taste of the products being cut, it is neutral to the effect of food acids, the salad does not need to be torn it can be cut, and the spiced vegetables brown much more slowly when cutting them with a ceramic knife.
The razor removes a very thin layer of peel, is very sharp and easy to maintain.
HOW ARE CERAMIC KNIVES MADE?
Kyoceraceramic knives are made of the technical material zirconium oxide. This material, like diamonds or sapphires, is created by nature during millennia-long crystallization processes, subjected to extreme temperatures and enormous pressure. The result of these processes is a pure, dense, strong material, more than 50% stronger than steel and close to diamond in strength.
Long-lasting and resistant to corrosion, ceramic parts are often used in surgery as bone substitutes. These ceramics are also used in space satellites, racing car brake systems and other applications where extreme wear resistance is required. When metal can no longer withstand the loads, ceramics are chosen. This material is the strongest cutting wedge (only diamond is stronger) and at the same time half the weight of steel. These knives also stay sharp for significantly longer compared to conventional steel knives. The new ceramic, carbon and stainless steel blades have been tested on Hondas sharpness tester. In these machines, the blades cut a layer of paper sheets with equal force. Paper was used because it loosens the blade faster than e.g. vegetables. of paper after 1000 cuts, the ceramic blade was still much sharper than the steel blade.
The ceramic blade cuts through any food effortlessly. Thanks to the smooth surface, Kyocera knives are also more hygienic, resistant to corrosion and do not give extraneous odor or metal ionization when preparing products with a lot of acids, juices, salts or aromatic substances (eg lemon, ginger, etc.). Because of these properties, ceramic knives especially appreciated supporters of thermally unprocessed living food (raw food).
HOW TO USE THE MAGIC KNIVES?
Ceramics are not a full substitute for steel. For cutting fruits, vegetables and boneless meat, ceramic knives have no equal. Ceramics stay sharp longer, and the lightness of the knife will give new sensations when cutting. They are meant to complement oh not to replace your other knives. A ceramic knife is best suited for cutting boneless meat, fruit or vegetables. Use steel knives for slicing, boning, frozen foods and cutting cheese. Ceramic knives break and chip more easily than steel ones. Handle them with care. Use with a plastic or wooden cutting board, do not cut on marble or stone surfaces, or on unsuitable surfaces such as plates or ceramic tiles. Hand wash only with liquid dishwashing detergent. If there are colored stains that cannot be removed by regular detergent, you can use acetone or mild bleach. Store the knife in a pouch, knife deck, or use blade guards.
YOU SHOULD AVOID:
Cut frozen food or bones
Drop the knife on a hard surface
Wash in the dishwasher
Use as a scraper
Keep the blade away from an open flame (ceramic conducts heat). Sharpen with a regular sharpener. Diamond stones or discs are used to sharpen ceramic knives.
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