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Chef's Knives - Ceramic Versus Stainless Steel
Home Shopping Product Reviews
By: Jo Doane Email Article
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In this review I have chosen two top-of-the-line stainless steel Chef's knives and pitted them against the Boker 6.13" ceramic blade. Looking at these knives in terms of cutting edge, edge retention, power and performance, as well as corrosion resistance, we come to see that when choosing the kitchen knife that fits your needs it all depends on application.

Hands-down the Boker ceramic blade beats all in terms of cutting-edge and edge retention. That is, with proper use, this blade could last a lifetime and provides the keenest cutting experience. Thanks to the zirconia used in the making of this blade it is slightly less harder than a diamond and is harder than hardened steel. But alas, its strength is also its weakness; the blade is so hard it is brittle and prone to chipping or breakage if misused. A ceramic blade is not meant to chop or cut frozen items or hard bone. It is also well to avoid vegetables or cheeses that are fibrous. This knife must be sharpened by a professional. The Boker also beats the pack in terms of corrosion resistance, but that's an unfair comparison. Boker's handle measures at 4 3/8" with a blade length of 6 1/8", giving an overall length of 10 1/2". With an ergonomic design and Delrin handle you get a firm grip that is comfortable for repetitive slicing and minimal fatigue.

When we look at power, performance and corrosion resistance, the Kershaw Chef's Knife uses AUS6A high-carbon stainless steel. This Japanese steel is highly corrosive resistant and is used very effectively in dive knives. Similar to AISI 440A you get a corrosive resistant knife that also provides good wear resistance and toughness with an HRC rating of 57-58. Kershaw's grip is longest of them all at 5 3/16" and has a 6" blade. The handle is made of soft-touch co-polymers which have a slightly rubbery feel and increases grip security.

For power and performance the ice-tempered, precision flat ground Cold Steel offers the best option. Made from German 4116 stainless steel, equivalent to 420HC, you get the best wear performance and cutting power, with minimal drag. This is the knife needed for those frozen items the ceramic blade can't handle. Cold Steel's soft, non-slip, Kraton checkerboard grip has a stiff Zy-Ex inner core which gives a superb comfortable, secure, grip. The Cold Steel measures out at 13" overall, with an 8" blade and 5" handle.

Speaking of handles, when you are looking for a knife that you want to use over and over again the grip on a knife is just as important as the blade. And handle size in comparison to blade length will determine how and what kind of pressure you can use.

Are you hard on your knives? Are you a pro, with a knife for every need? Or do you worry about your stainless steel staining? Each quality chef's knife is suited to a particular use and handling style and most come in different sizes and styles. All in all, taking these factors into consideration we can see that the choice of knife really depends on the application. So whether we are slicing, chopping, or cutting, when we choose the right chef's knife we gain a heightened and refined user experience.

Jo Doane, owner of KnifeNation, reviews and blogs about all types of edged weapons.

Visit Jo at her blog KnifeNation.net for news, reviews, and views on trending knives, chivalric martial arts, or just about anything else.

Visit KnifeNation.com where you can browse a variety of edged weapons for any need.

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http://www.articlebiz.com/article/1051567961-1-chefs-knives-ceramic-versus-stainless-steel/

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