OT - ceramic knife blades

aka a milk bottle?

Reply to
Andy Burns
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The metal is in the handle, apparently, according to this (4th para from the end).

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Reply to
Chris Hogg

Allah sends hugs...

Jim K

Reply to
Jim K

90 mm refracting telescope. There were six members of staff at the xray machine when I noticed the two armed guards standing behind me. Fortunately the sixth member of staff to arrive just said "whose telescope is this" and they all went away. Chicago airport on the way back from a visit to Pyramid computers when they still existed.
Reply to
dennis

And from that link are the words "Ceramic is certainly great for cutting juicy tomatoes into salami-thin slices, and it's a bonus that - unlike carbon steel, which leaves a nasty rusty taste on lemons and tomatoes - it is as non-corrosive as a pottery mug.

Carbon steel knives? An earier Telegraph post gives

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Is there anyone else other than me in this newsgroup that is happy with stainess steel knives?

Reply to
ARW

On Saturday 19 October 2013 16:27 ARW wrote in uk.d-i-y:

Yep - good enough for most jobs.

What is more useful is to have arange of SS knives - short sharp paring knife, medium serrated (better for vegetables), long carving and breadknife.

Reply to
Tim Watts

:-)

Reply to
ARW

Yes, but after a couple of light strokes with a sharpening stone, there are few things that will cut finer than a carbon steel blade.

I love my carbon steel knife.

Tim

Reply to
Tim+

What puzzles me is how they rust so readily yet remain sharp

NT

Reply to
meow2222

This article has a few factual inaccuracies

Reply to
F Murtz

They don't. If you have a really sharp one you have to wipe it immediately to keep it sharp.

Reply to
dennis

+1
Reply to
The Medway Handyman

It is in the Telegraph.

Reply to
ARW

And another. It is looking a little tired now, but then I've been using it for over 30 years.

Andy

Reply to
Vir Campestris

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