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Before i completely finished the edge to 15 micron i decided to use it just once, cutting up a box of mushrooms, some bell peppers, and some onions on my end grain wooden cutting board. The 3 pics below show the result: not only microchips, but larger sections of the apex measuring several millimete...

Currently busy removing the microchips from the apex with a Paper Wheel coated with 15 micron diamond compound. The idea is to finish the new apex with only this compound and then find out how the knife will do with the resulting rather coarse edge (for a ceramic knife) Although it remains quite dif...

The edge can now no longer cleanly cut the skin of most tomatoes, and on some types even downright sawing motions don't work anymore. On onions i can feel that initial resistance cutting through the top layers, but on most other foods the knife continues to work well. It also still scrape-shaves arm...

The knife is still being used in our kitchen in exactly the same way as described earlier, but the edge has now lost it's ability to whittle one of my chest hairs towards the root. I tried it multiple times on 3 different hairs, but the edge did not catch any of them even once. The edge can however ...

Question from a member on another knife forum: " After all this testing would you say benefits of ceramic outweigh the attention required, compared to steel ? " My answer: "At this moment i wouldn't say that, as i think ceramic knives in general haven't developed as far as steel knives yet. Most of ...

The knife is still being used in our kitchen in exactly the same way as described in my previous post, and the edge is still able to whittle little curls from one of my chest hairs towards the hair root. (click 2 x for more detail) http://s23.postimg.cc/714xeikc7/GEDC8858.jpg http://s23.postimg.cc/v...

Since my last post i've been using the knife in our kitchen several times a week, together with with a reground Spyderco pairing knife for detail work. Mostly cutting up onions, paprika's, mushrooms, various meats & cheeses and an assortment of other vegetables. All cutting was and is done on an end...

Finally found the time to finish the edge with 1 micron diamond compound, and the edge can now whittle chest hairs towards the point along the entire edge and also slice a tomato quite well. https://www.youtube.com/watch?v=q4YGGHltloU https://www.youtube.com/watch?v=dP6fNB_obN4 Time to find out if a...

After a nice long vacation & a subsequent nasty flu it was time to go back to work, so i just finished refining the edge of this ceramic knife a bit further with 3 micron diamond compound on a Paper Wheel. With my Victorinox loupe & strong floodlight the scratch pattern in the bevels is now very dif...

The edge has now been refined with 6 micron diamond compound on a Paper Wheel and is starting to resemble milk glass. Although the scratch pattern can still be seen with my Victorinox loupe, it's getting difficult for my cheap camera to do the same. Pictures were taken on the exact same spot with th...

Reprofiling the edge on the Tormek silicon carbide stone turned out to be rather easy, as the ceramic material in this knife has good grindability. I thinned the edge just a hair to an almost exact 25 degrees inclusive, en the time needed to remove the miniscule chips was about 10-15 minutes. Afterw...

The knife has been used the last couple of weeks for cutting all kinds of food, and was checked each time afterwards for edge damage as well as the ability to shave some hair from my leg. Last night with my Victorinox magnifying glass i saw for the first time multiple microchips in the edge, and it'...

The last few days i used the ceramic knife in our kitchen for cutting various types of food: a lot of onions, tomatoes, smoked ham, Dutch cheese, mozarella cheese, mushrooms, paprika's, all for use in pasta salads which we eat a lot during summer. I noticed a few things: - Cutting up 5 to 6 large on...

For people who like to read more about ceramic knives: http://www.myceramicknives.com/ (imo there are bits & pieces of info not entirely correct, but overall the site makes nice reading material about the subject) On that same site there are also tests on cutting various foods and how it affects the...

On another forum i got this question: "Looks like a nice knife. But would you expect the knife to become dull after cutting up a ciabatta and a box of cherry tomatoes? I have no experience with ceramic knives, so I am sorry if this sounds ignorant, but it would seem most or all kitchen knives with a...