Kyocera New Knives & Accessories - Cooking.com Interview

[SillyEddyPhotography]

Key-oh-see-rurrr. Ahh-sum. In-errrrt. Damn accents.

[randomk7]

what keeps someone from sneaking this on an airplane? Ah kind of scary!

[Ziku90]

@randomk7 They said it has some metal in the handle or something, so the metal detector will see it.

[SillyEddyPhotography]

@randomk7 The knives contain enough metal powder to set off metal detectors at airports.

[polarweis]

@snelpiller its mutch and mutch sharper jou can not even match it to normal nives

[snelpiller]

its harder then metal, I doubt its "shaper", I think u could get metal just as sharp

[NETWizzJbirk]

@snelpiller It is sharper because they sharpen it sharper. Yes, you can sharpen metal just as sharp, but it won't hold that sharp edge. Inexpensive steel knives are sharpened to maybe 22 degrees; expensive, high-carbon forged steel (i.e. VG-10) like in my Shun knives holds a 16 degree edge. High carbon steal holds a better edge than steel (but is more brittle); titanium... then carbide... are even better. Finally, ceramics are even better... their downfall is that they are brittle.

[mat16996]

words like "awesome" and "ultimate" have no meaning when advertising.

[bosco2023]

He said that Kyocera makes the the ultimate in kitchen crap??

[nyc3650]

How about ceramic moustage, leg, beard shaver?

[putzgrila2008]

homo.

[Eye0fTheStorm]

i cut off my finger with one of those. SUE TIME! Just kidding =)

[rawbryan]

White ceramic stains no matter what they say! I have new black ceramic knives which are harder, better and lower priced check out my website and videos!

[chefparker74]

I use the white ceramic knives almost every day in the kitchen and have no problem keeping them clean. The back in is nice too but people don't need to be afraid of the white. Rinse them off after each use like you would a steel knife and the white will stay looking new.

[MaxC17]

omg thank you for that lol I was totally thinking of buying one but I'll totally keep that in mind. So is it worth it? What kind of knife did you buy and how much in your currency? Oh and what brand.

lol sry last question: Do you take care of it just like a steel knife? But I'm guessing a super fine grade stone? Wet stone?

[kragier]

No stone. Apparently you ship it back to them and they sharpen it for free, but I would take a picture just in case they give you some other knife.... You only pay postage. I am sure you could do it at home, but why take the risk? If you did do it at home you would need to use a whetstone (WHET, for sharpening) with diamond dust, because most materials are not as hard (hard like diamond, not the brittleness. can scratch anything softer...)

[Doggieman1111]

worst interviewer ever

[MaxC17]

lol i think he was afraid

[azazelthegoat]

@Doggieman1111 hah.... wow

[nodseveer]

the guy holding the microphone is a bobble head

[procekim]

dude you are holding microphone, USE ITCan not hear what you are saying

[LAstandard]

I agree -- those knives are AMAZING... You should RUN out to get one.. they don't shatter and are sharp, sharp, sharp.

I think SurLaTable carries them. AWESOME.

[ligeiro]

who cares if it's balanced or not... It's 'Awesome'!

[SCOBYsnacks]

i dont know i bet hes not balanced :]

[sohndi]

I don't know!

It looks to light.

knives have to be heavy enough to cut well.

[ANoI7I]

if its sharp, it will slice through. you only need a heavy knife for bones, like a cleaver or a butcher's knife.

[sohndi]

oh! ok!

[sohndi]

more sharper and lighter then steel!

[altaduong]

cookingdotcom hired him

[jenova314]

who hired this guy to do the interview? how about actually speaking into the mic when you're asking questions or making comments?