• Lightness. Ceramic knives are up
to half the weight of traditional knives.
• Cleaning. Because of edge retention
and resistance to corrosion, many ceramic
knives are dishwasher-safe.
Ceramic knives shouldn’t replace
all knives. Because ceramic can break,
don’t reach for a ceramic knife to bone a
chicken or cut into super-hard vegetables
(some root vegetables, for example). And
because they are ceramic, they won’t
hang on a magnetic knife strip.
Also newly popular are resin-coated
stainless steel knives. The coating
protects the blades, makes slicing
smooth and clean, keeps cleanup
easy and, like ceramic blades, resists
corrosion. These knives come in bright
colors and because the resin coats steel,
they still hang on a magnetic knife bar
(most also come with a sheath, which
protects the blades and ;ngers if the
knives must be stored in a drawer).—BF
THERE IS ALWAYS a place for traditional steel-bladed knives in the
kitchen, but new technology offers
Ceramic knives. These blades are
made of a specially hardened ceramic
that, according to makers, is second
only to diamond in its hardness. The
• Edge retention. Ceramic knives
hold a sharp edge longer than many of
their steel blade counterparts.
• Purity. The ceramic surface won’t
taint the cut edge of food with any sort
of metallic taste.
• No rust. Ceramic blades are not
affected by acids, water or salts. They
won’t rust, pit or discolor.
HIGH CARBON S TAINLESS STEEL
Flexible fillet knife. Flinn likes the flexible fillet knife, which has a thin, flexing
blade, usually straight on top, sometimes
curved, with a narrow, curved knife edge.
She uses it to slice chicken breasts into thin
fillets as well as for filleting fish.
Knives are truly tools of the trade, and
good tools make any job, cooking included,
easier. “And more knives,” says Flinn, “make
your job easier.” C
Freelance writer Barb Freda loves her
knives, and still uses the blades she purchased for cooking school in the ’80s.
CONTINUED FROM PAGE 41
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