when his thumb drop off gave me such a great laugh lmao

"Tougher even than the strongest steel equivalent" Harder? yes, tougher? HELL NO.

@Saiserk

5 жыл бұрын

ur right lmao how in the world can it be tougher xD

@Impossible_Fishy

3 жыл бұрын

Drop one, I dare you lmao

@ShimomuraTakezoWong

Күн бұрын

Use it for it's intended design not abuse asshole.

The Most Interesting Video of All I've Seen Today. Beautiful

Best knives for the buck. Makes Wusthof look like the the blade that comes with a set of nail clippers. They definitely aren't tougher than steel, but stay far sharper!

with all this technology today, I am sure they can get a machine to replace the "master".

@sacredeyes3508

7 жыл бұрын

john S and a machine to cut itself with the knife once it's done

@rmt3589

Жыл бұрын

Would be more expensive, but yeah. Replacing chefs with robots is easy, just costly. A sushi chef though, would take a surgically accurate one, which we have. #grape But we'd also need to make sure the food is 100% safe, as ai wouldn't be able to tell.

@ShimomuraTakezoWong

Күн бұрын

That's call skill...personal touch.

I must say, I would love to try a ceramic knife, although cutting my thumb to test it, that's another story...

i think this blade should only be used for gentle cutting, especially sashimi slices.

given how many of those blanks they were pumping out, I absolutely cannot believe that it's 3 guys in a small workshop sharpening them all. That's just dumb.

@timjones747

Жыл бұрын

They probably contract out to many small shops to have them sharpened. I think they said one of several masters. plus high end knives are like hand made cars. they do not over saturate the market with them. You wont find them in Walmart. there are low quality ceramic knives that break if you drop them on a hard floor. But these are like diamonds in toughness.

@ShimomuraTakezoWong

Күн бұрын

You're so fcykin smart Y don't u open a similar factory with your production line better and be a millionhair tycoon.

23 dec 2023 6:5 am est ( utc - 5 ) : thanks . i start seeing this movie '17 nov 2023 5:55 am est ( utc - 5 )'

How made ceramic knife

any type of steel is no match for the hardness ceramic has. The few materials harder than this are Cermet, cbn, diamond, q carbon, wurtzite bn and one more I can remember

@bergknivesandsharpening8014

5 жыл бұрын

RANT thank you! Im like no ceramic is not second to diamond lol. And it is certainly not as tough as steel. Groan. Maybe he meant of the same hardness if possible?

I had a phone made bye them, it was literally indestructible

@erikiacopelli451

5 жыл бұрын

Its called Nokia lol

@cody3362

5 жыл бұрын

@@erikiacopelli451 no it's called a duraforce pro

Wait. I have a few of these knifes... was it sharpened my old crazy thumb?

Mind blowing..

If a proper wood or plastic chopping board is used then it depends how often you will use your knife as to how often it will need sharpening. I use my FK-160 daily and sharpen it every 2 months approximately. Compare that to stainless steel chef knives which need sharpening after 3-4 uses.

@ashjackson6798

8 жыл бұрын

"Virtually unbreakable ceramic,.. tougher even than the toughest steel equivalent." *BS* I own two Kyocera FKR160HIP-FP black santoku knives made of Zirconia 206. Yes they hold a superbly sharp edge, and yes they are very light - *truly a pleasure to use - as long as you are very gentle with them and never cut anything harder than radishes with them.* Given the choice I will always choose either my Shun blades or my Wusthofs or one of my titanium alloy ForeverCera knives. Why? Because they flex and do not break - and they hold an excellent edge for a long time over many uses. *Moreover, anyone who gets only 3 or 4 uses from their steel blades before they need sharpening needs to invest in higher quality blades (and probably improve their knife skills as well).* I use my Kyoceras often to slice sushi, and I love them as much as I do any of my other knives. But they are certainly not my go-to blades for general use. *Ceramic blades are simply too brittle and too easy to break to use as a daily use general purpose knife.* If you can pick up a 5.5 inch Kyocera Revolution santoku for less than $20 then purchase it and enjoy it. Otherwise *it is wiser to invest in higher quality steel or titanium alloy fine blades that will last a lifetime (and that don't need frequent sharpening even under daily professional use).* Investing time to hone your personal knife skills will also richly reward you for the effort - and make your blades last much longer as well. I hope this helps.

@dxhacksaw

7 жыл бұрын

i broke mine getting some husk out of a coconut

@aaronpogue6711

7 жыл бұрын

They GROSSLY misunderstand the difference in strength, toughness, and hardness. These blades are only harder than steel. They aren't even in the same category when it comes to toughness or strength, not by the longest of shots.

@Anvilshock

7 жыл бұрын

That's because (common) stainless steel doesn't hold an edge that well. Carbon steel all the way.

@MobileAura

Жыл бұрын

@@aaronpogue6711 all of that is kind of useless when it comes to kitchen prep work. Ceramic blade dominates steel blades when it comes to the kitchen. I have been using the same ceramic blade actually dropped it on the floor like five times for the past seven years and I haven’t had to sharpen it even once.

Are they stronger then there phones

they sharpen every knife by hand? I wonder why a machine cant do it.

@ShimomuraTakezoWong

Күн бұрын

That's call skill...personal touch.

Every knife needs sharpening eventually. How do you resharpen them?

@PlantKitty

Жыл бұрын

Probably a diamond sanding belt

@v0ldy54

9 ай бұрын

You don't, that's why ceramic knives are shit. I have some in the kitchen that were gifted to my mum, they're so dull and chipped it took me 15 minutes to cut guanciale for 3 portions of carbonara...

@Maria-In-Motion

5 ай бұрын

Kyocera ceramic knives have a lifetime quality & sharpening warranty. If you actually take care of them, they are amazing.

You gotta love how they talk about how it goes from the extraction and process in Australia to a simple "It goes to china" then to Japan to continue the process. Like they tried to avoid talking about the process in China literately talking about it for 7 seconds only. Any process in China makes it look bad and cheap. Nicely played documentary.

The hardness of these knives is not as great as this presentation presents- in testing - the onives are blunted by merely cutting a fairly low number of cardboard boxes into shreds… worse yet, when they do blunt, they become useless - the edges are jagged and cannot be rehoned on any known stones or diamond stones

So do they ever need sharpening?

@lughfiregod16

8 жыл бұрын

+newstart49 Yes, but much less often then a steel blade, you will need a diamond coated surface for it. You can probably get a decent electric sharpener for $40 on Amazon.

@AdamasOldblade

5 жыл бұрын

My side business is knife sharpening and I get a number of ceramic blades. They DO need sharpening, but not nearly as often and you cannot usually use the same abrasive materials.

that last bit about the finger nail. that's to do with their unhygienic practice of not using vinyl gloves.

Wtf why they hell would you use the blade on yourself?

@Karmah01

7 жыл бұрын

I do that to test how sharp my knives are. You don't go deep into your nail to cause any serious damage or injuries.

@TeaBurn

7 жыл бұрын

You'd think a piece of dead animal like their claws, horns, or scale would be just as good as one's own fingernails considering it's all made of keratin. * is a good blade if you cut your thumb off * ...geez, people need to get with the times.

@jeffreycollins7297

5 жыл бұрын

So he can tell people he cuts himself with his knives to see them shriek and make himself feel good.

The funniest part to me is people who claim to be environmentally conscious and then turn around and buy a ceramic knife, something that after a year or less of use will be dull. While a steel knife will last a lifetime even if you use cheap sharpeners

ceramic knives are not strong at all. just relly hard

@maximkazhenkov11

7 жыл бұрын

They're strong as well. Higher tensile strength than stainless steel.

@45678ret

4 жыл бұрын

@@maximkazhenkov11 not possible, literally the definition of hard materials is strong in compression brittle in tensiion

@timjones747

Жыл бұрын

there are cheap ones. these are not cheap. they are zircon. they use zirconium to make lesser expensive wedding rings that are almost as dense as diamonds. but a lot cheaper.

Tough = softer Ceramic = not tough Ceramic =hard Hard =brittle Brittle = not tough I'd stick with steel 440c unbeatable value. Unbeatable steel

@TrilobiteTerror

8 жыл бұрын

Refer to 1:32. For the application it's used in, ceramic is an excellent choice. By the way, I wouldn't say that 440c is an "unbeatable steel". I really like my CPM S30v but even that pales in comparison when it comes to performance to other high end steels.

@gorodph

7 жыл бұрын

I prefer K390 in the kitchen. It is not stainless but it will hold an edge much longer than S30V, ZDP-189 or Elmax/M390. I can bring it to much thinner edge with no problems.

@VicariousReality7

7 жыл бұрын

*LOL* 440c, how is the weather there in the 60's

@cody3362

5 жыл бұрын

Elmax is the best steel, change my mind

@bergknivesandsharpening8014

5 жыл бұрын

cody M390 is a more wear resistant elmax. Modified for the plastics industry.