Keramisch mes en sinaasappel

Keramisch mes en sinaasappel
Het snijden van een sinaasappel
ceramic knife and orange ;)

Category:

Education

Tags:

• Keramisch
• mes
• sinaasappel
• ceramic
• knife
• orange
• cutting

[kasparkoch]

Hi RenRstudios,

these knives are the sharpest ones on earth! It is made out of a very strong material, so it will stay sharp for a very long time! The material is brittle, so don't drop the knife on the ground....

Kind regards,

Kaspar

[AluminumHaste]

@MDCeasar Ah I see, I believe the Kyocera knives, at least the chefs knife I own is the same angle as my Shun. Both are incredibly sharp but the ceramic one is sharper from the factory then my Shun. The ceramic blades can be ground to a finer point then steel grace of it's superior structural rigidity, so it is technically "sharper" even though the angle is the same. Just meaning that at the very point of the blade edge there are fewer molecules of material making up the edge

[MDCeasar]

@AluminumHaste Oh I'm sure you're right, but I wasn't referring to the hardness of ceramic versus steel, but rather how /sharp/ they are in comparison, since the video owner claims that these are "the sharpest knives in the world". I would actually expect them to be "duller" in that if they were sharpened to the same degree as Japanese steel knives (15-16 degrees each side), it would make the ceramic edge more brittle and prone to chipping.

[AluminumHaste]

@MDCeasar There is no steel in the world that is as hard as ceramic blades. Any time you talk about ceramics you're talking 80-90% the hardness of diamond, whereas steel is only around 60%. Just rough figures but there are tradeoffs of course. You can't pry with them, drop them or cut on anything hard like steel/ceramic/marble as it will chip the edge. But they are basically a razor that will hold it's edge for a long time.

If you get some of the Kyocera knives they come with free sharpening.

[inmens]

You just destroyed the orange.

[MDCeasar]

I'll have to try one out for myself. It looks great, but I'm not convinced it's sharper than Japanese steel, like Aogami Super Blue, or VG10 even.

[tripitaka1]

not being funny the person showing you doesnt really show how good this knife is for many years i was a cheff if i had 1 knifes years ago it would have saved so much time at work there is 3 things wrong with it

1 the knife is very sharp But dont drop it!!!

2 the knife is a lot of money!!! But once you have used it you will not want another knife (or big 1 of this make)

3 most inportant of all you will only have it for 1 meal sitting ! as the other cheffs will take it away not give you it back!

[reinder666]

klopt kont en kop er af 4 snedes en dan kan je het gewoon schillen met je vingers als je dat zou willen. En de sinaasappel smaakt niet beter omdat je dat mes gebruikt...

[fidoherman]

fout...

eerst snijd je de kop en kont van de sinasappel er af.. dan is het veel makkelijker.. snijd er niet teveel van af zodat je geen vrugtvlees verliest..

ik kan het weten.. ik studeer voor kok...

groeten

[RenRstudios]

wat is er zo speciaal aan dat mes?