Is this safe for ceramic knives?
335557
I don't know why it wouldn't be OK. They are just solid long skinny straws that makeup the knife compartment. (Like would be in a broom). Good luck.
335558
Absolutely safe for ceramics. It is a good purchase. Had it for 2 years.Best way to understand ceramic knives is to think of them as hard glass. Can obtain incredible sharpness but chipping is their downfall. Can only be sharpened with diamond stone.
335559
This thing sucks, I don't recommend it if you want to use it for more then a month
335560
Safe for all knives, yes. But I had too many, so had to relegate the Kapoosh to my basement kitchen - for guests.
2014378
Shouldn't see why you couldn't. It's all wood and the ceramic knives won't be damaged. We love ours and load it with all of our favorites. Wish we'd gotten it sooner.
78233
Yes but not on a glass type of cutting board. This is my first set of ceramic knives and I must say they have a different feel when cutting. I've only had them for about 3 months or so but so far I like them.
784853
I use it on my ceramic stove. I am very careful and do not scoot it across the surface. So far, so good.
2139999
I used it on my Shun chef knife with no problems. One degree is not critical compared to sharpening by hand, where you might end up with a lot worse.
1184360
Yes, its great for use on a whetstone for sharpening knives, or use on cutting boards...its food grade, so its safe...'a little goes a long ways'
293926
I did not try any of my ceramic knifes on meat, because from what I know the blade can chip if it hits the bone. I prefer not to risk damaging the blade even with boneless chunks of meat. However meat itself is soft enough for ceramic knifes, so technically it can be used to cut it.
2190548
Yes; using it without thoroughly soaking it first will damage the stone and/or your knife.
1163983
I don't know for certain. This sharpener works with the knife blade perpendicular to the ceramic discs. It would be impossible to sharpen the serrations of a serrated blade.
784121
I would recommend a wooden or heavy plastic bowl so you don't scratch surfaces of (or possibly break/chip) glass or ceramic bowls. This knife does work well on a chopping board/butcher block as well but be prepared for a bit of a mess with anything juicy, like tomatoes. I've used a chopping board to to chop/mince lettuce, onion, cilantro, jalapenos and tomatoes and it works great.
1012855
No. As far as I know ceramic knives can't be sharpened, they have to be replaced.
171186
I have six ceramic knives stored in mine and I have not noticed any problems. I keep the holder and knives behind my bar so they do not get the same usage you would in the kitchen.
1006828
I've been using this for 6 months on my glass-ceramic top stove and have had no problems. The literature that came with the pan indicates that it is safe for these type of stoves.
496598
you should never dishwash a knife, even a crummy one, even a steel one. The high pressure jets of water rattle blades around. Even with steel, it dulls the blade and makes microscopic chips and ceramic is much harder (and correspondingly more brittle than steel) It also can abrade other items in the washer (the knife if harder than most washer contents). This ruins a steel knife, (whether the average user notices it or not) Do NOT dishwash knives of ANY type.Becase ceramic is even more non porus and nonreactive than steel is, all you have to do is run it under soap and water and dry it. you should never dishwash a knife, even a crummy one, even a steel one. The high pressure jets of water rattle blades around. Even with steel, it dulls the blade and makes microscopic chips and ceramic is much harder (and correspondingly more brittle than steel) It also can abrade other items in the washer (the knife if harder than most washer contents). This ruins a steel knife, (whether the average user notices it or not) Do NOT dishwash knives of ANY type.Becase ceramic is even more non porus and nonreactive than steel is, all you have to do is run it under soap and water and... » Read More you should never dishwash a knife, even a crummy one, even a steel one. The high pressure jets of water rattle blades around. Even with steel, it dulls the blade and makes microscopic chips and ceramic is much harder (and correspondingly more brittle than steel) It also can abrade other items in the washer (the knife if harder than most washer contents). This ruins a steel knife, (whether the average user notices it or not) Do NOT dishwash knives of ANY type.Becase ceramic is even more non porus and nonreactive than steel is, all you have to do is run it under soap and water and dry it. « Show Less
199889
This works on all my stainless and high carbon knives and machetes. The ceramic side provides a super sharp edge, once you get it close with the carbide. The only thing I do that gets it sharper is the leather barber's strop with Turtle Wax rubbing compound.
1779229
I would not recommend it. I'm not sure if it would do good or harm to the knife. They recommend these sharpeners for knives made in Japan, with a certain blade angle. I think you would be safe just going with a normal knive sharpener for this.
1285513
I use it primarily for honing and keeping the edge sharp. If my knife is really dull and I cannot get a sharp smooth edge with the ceramic rod then I use a stone to redefine the edge. I have found that using the ceramic rod after every two or three uses then I seldom have to use the stone.