Now for a question.
Does any one have any experience with these "Ceramic" blades ? They are supposed to hold an edge forever, but I would think they would be brittle ?
As has been said, they are extremely sharp. I bought 3 sizes of Boker's kitchen knives and love them They are brittle however and a drop will lose the tip if not worse. Still work fine without the tip and that is all that I have lost.
They warn that they are brittle and mention things not to do with them including not scraping stuff from your wood cutting board and not cutting meat from bone.
When I read this I thought that they were so brittle that the vibrations from scraping would damage them but this not the case. If used that way on wood or bone, they will shave very thing slivers of bone or wood and you won't know you are cutting it.
I would cut cocktail shrimp at the tail by sliding a steel knife along the shrimp till it stopped at the tail and then cut. When I first got the ceramics, I did the same thing and noticed a pink ring around the shrimp pieces at the cut. When I checked I found it was a small ring of the shrimp shell. It seems that both the steel and ceramic knives would ride up onto that edge of the shell but when I cut the steel knives would slip off and cut only shrimp where the ceramic would cut through the shell with no effort.
I carry the Boker ceramic pocket knife and have ruined one blade by scoring and cutting through beer bottles, wine glasses and wine bottles...was stupid, but amazed the crowd.... I paid for it by getting a replacement.