My favorite knives are also my cheapest

[Pappymn]

I just finished sharpening all my knives. And it dawned on me that my go to knives are not my higher end Henkels anymore.

For fruits and vegetables I use my $25 six inch ceramic knife.

For meats I use my $25 Victorinox chefs knife, or a two pack of white knives that Costco sells for about $12 bucks.

They seem to get sharper and stay sharper longer.

[muebe]

Victorinox makes some quality cutlery.

I would hope the ceramic knife stays sharp indefinitely

[hikerman]

Mike is right on about Victorinox knives. Best bang for the buck in cutlery.

[ronman451]

I have a couple of Dexters that I always seem to be reaching for.

[africanmeat]

Victorinox makes some quality cutlery.

I would hope the ceramic knife stays sharp indefinitely

Look at this

[muebe]

Ahron from what I understand when ceramic knives are used properly they never require sharpening. They are only good for cutting soft foods like vegetables however. Trying to cut through hard foods can cause small chips in the edge that would then require that special sharpener. The hardness of a ceramic blade is only second to a diamond.

[africanmeat]

Ahron from what I understand when ceramic knives are used properly they never require sharpening. They are only good for cutting soft foods like vegetables however. Trying to cut through hard foods can cause small chips in the edge that would then require that special sharpener. The hardness of a ceramic blade is only second to a diamond.

I use my knives only on veggies and fruit only but it loses its sharpness after a while .

[Willy]

I have a couple of small ceramic's and have had to touch them a a couple of times with a diamond hone and it does make a big difference

[Pappymn]

Ahron from what I understand when ceramic knives are used properly they never require sharpening. They are only good for cutting soft foods like vegetables however. Trying to cut through hard foods can cause small chips in the edge that would then require that special sharpener. The hardness of a ceramic blade is only second to a diamond.

I use my knives only on veggies and fruit only but it loses its sharpness after a while .

Correct. I am sending mine back to the company for free life time sharpening. I just pay two way shipping. The reviews I have read on ceramic sharpeners, is that they don't do as good of a job as the factory.

[drholly]

Ahron from what I understand when ceramic knives are used properly they never require sharpening. They are only good for cutting soft foods like vegetables however. Trying to cut through hard foods can cause small chips in the edge that would then require that special sharpener. The hardness of a ceramic blade is only second to a diamond.

I use my knives only on veggies and fruit only but it loses its sharpness after a while .

Correct. I am sending mine back to the company for free life time sharpening. I just pay two way shipping. The reviews I have read on ceramic sharpeners, is that they don't do as good of a job as the factory.

Same deal for my Shuns - Happy to pay the shipping charges for some of the best knives I have ever used.

[pmillen]

I had a Boker ceramic pocket knife several years ago.  It was a pretty good knife but no sharper than steel.  It finally lost its edge and I didn't send it back for sharpening 'cause it was a little smaller that my preference.  I should look for it.