In December 2014 we have done another far reaching test with fired knives of numerous producers. We have tried the knives on sharpness, to what extent they stay sharp, ease of use, how it holds under weight and how it responds to honing. In this test we have contrasted the artistic knives and tantamount kitchen knives made out of steel.
The knives we have tried
For this test we have utilized ceramic knives by Kyocera, who are the greatest player in the market for clay knives. Beside that we have additionally tried earthenware knives from different producers. To analyze the artistic knives we have utilized steel culinary specialist's knives from Kai, Wüsthof, Robert Herder and our own particular Eden Kanso Aogami.
Sharpness out of the case
When we tried the Kyocera knives for sharpness we discovered the knives are conveyed sharp. Similar to steel knives and at times far better. We have additionally tried less expensive artistic knives yet they don't approach the sharpness Kyocera knives offer.
Ease of use
In the wake of testing the underlying sharpness we have cut onions and carrots for 60 minutes with six individuals. Everybody has utilized all the distinctive knives so we could get a most far reaching result.
What emerged is that the Kyocera knives cut into the wooden cutting sheets we utilized. When we attempted to utilize them without applying a considerable measure of weight, the knives don't move easily. It feels somewhat like granulating sand paper over the cutting board. In examination, the steel knives do move easily over the cutting board. We have tried two Kyocera knives (the 13 cm and the 18 cm) and saw a distinction among them in how effortlessly they cut. This can't be credited to the distinction in size, yet lies more in the thickness and geometry of the knives.
Kyocera adds a booklet to their knives which expresses that the knives are unsatisfactory to squirm with. The knives must be utilized for straight cutting. When we utilized the knives appropriately we saw that little bits of the sharp edge had severed. We have just tried the knives for one evening, however we envision that when the knives are utilized over a more extended timeframe the cutting edge will be harmed in particular. An imperative question remains: Where precisely do the little fired pieces follow they have severed of the sharp edge?
Sharpness after utilize
In the wake of cutting, every one of the knives experience the sharpness test once more. In this test the earthenware knives perform significantly superior to the steel knives. The test demonstrates they do remain sharp for a more drawn out measure of time. In utilizing the knives we have not felt the distinction in sharpness amongst fired and steel knives. This is on the grounds that sharpness test just measures the sharpness of the edge itself. The geometry of a sharp edge assumes a major part in how the blade feels to the client. It is conceivable that a blade does not do to a great degree well in the sharpness test, but rather because of its geometry it can even now cut truly well. We likewise take note of that the fired knives are all thicker than the steel knives.
Honing clay knives
The following stride is honing the sharp edges. The steel knives we hone on Naniwa Chosera stones up to coarseness measure 5000. For the artistic knives we have utilized a battery charged precious stone sharpener. Clay is such a hard material it must be honed by jewel. It is hard to get a notwithstanding honing outcome with the precious stone sharpener. The knives do get sharp however it requires very some investment and push to dispose of the chipping on the edge. The machine likewise sticks frequently, so we are not extremely positive about this method for honing.
The fired knives can be sent to the provider to have an expert hone them. The case the knives are dispatched in contains a voucher which can be traded for honing the knives. The issue remains you can't utilize the blade for a specific measure of time and need to pay shipping costs. Simply doing speedy upkeep on your blade at home, with a honing pole or whetstone, is unthinkable. For steel kitchen knives there are a wide range of conceivable outcomes to hone them at home or give them a speedy touch-up.
The curving test
On the bundling of the clay knives it says they are unacceptable to bend and flex with. Be that as it may, it is difficult to keep some sideways weight on the edge at all circumstances. The contorting test likewise says something in regards to how it can withstand falling so we have tried all the best knives on this.
In this test a U-molded holder is put over the edge. The holder is wound and we measure how much constrain we need to apply before the sharp edge breaks. The Kyocera of 18 cm's did entirely well with 0,33Nm. Far and away superior to the meagerly honed carbon steel cut we have tried, which broke with 0,30Nm. The Kyocera 13 cm cut did not do as such well and breaks with 0,08Nm. When we tried a thin VG-10 blade of a major Japanese brand we could apply 7,75 circumstances more weight contrasted with its fired partner with 0,65Nm. The Wüsthof Classic blade we tried wins the test effortlessly with a 1,34Nm.
The shoddy earthenware knives don't approach the Kyocera knives. One blade even broke when we put the holder on the sharp edge to begin the test. The contrast between the modest fired knives and Kyocera is the cost and sharpness, as well as lies in the nature of the material.
There are certain and negative sides to the fired knives. At the point when made by a decent maker they are conveyed pointedly. They remain sharp longer than the steel knives and, obviously, don't rust. Likewise, many individuals encounter the low weight of the knives to be agreeable.
Earthenware knives have the impediment that they are troublesome, if not unimaginable, to hone them yourself. Speedy support with a honing pole is likewise unrealistic. The precious stone sharpener was not an awesome method for honing either.
The greatest worry with fired knives is the chipping of the sharp edge. The miniscule pieces severing of the cutting edge indicates how delicate the knives are, and shows that the sharpness will decay. The main arrangement then is to send the knives back to the provider to get them honed.
In light of this we have chosen not to offer artistic knives. While there is a conspicuous interest for these knives we have chosen not to supply these knives to customers. We feel that is imperative to offer items we totally bolster.
The other option to earthenware knives
What is the option? On the off chance that you need a blade that is and remains dangerously sharp, without being honed every now and then, we sadly have no arrangement. In the event that you search for a blade that is well sharpened sharp and can be kept extremely sharp with some support, we have numerous potential outcomes: steel knives.