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Easily chipped, and when they do indeed get dull? A powered diamond sharpening grinder is recommended.

That probably could take down enough blade to get rid of small chips, too.

I bought and drank the KoolAide, was briefly impressed, but have gone back to good steel kept to a fine edge.
 

· Super Fuzzy
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Personally I think they are great for onboard use. Our experience suggests they do keep a sharp edge longer than steel and after, I guess, five years or more of use I've yet to chip one. We have one of those pull through knife sharpeners which I know are universally condemned by the pros but they work for me, who is not a pro, just a plodder who likes to cook.
 

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I've chipped too many of them (dropping them, torquing them, dropping something on them, etc) to get more. Modern stainless is good if rust is a concern. I actually like carbon steel, even on a boat, because of how easily it takes and holds an edge.
 

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I have a few Kyrocera cuisenart and harbor freight. I am not all that impressed and prefer well maintained steel knives. French or Japanese steel. Ceramics are good for cutting high-tech lines.

Sent from my XT1080 using Tapatalk
 

· Super Fuzzy
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I guess I'm just not as clumsy as some. I have two damaged knives at home. None on the boat. One is stainless, the other plain steel.

That said, we don't live aboard so are only on the boat for a couple of days a week. I'd guess that once we are full time we'll probably have all stainless if only because they are nicer to use.
 

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Ceramics are good for cutting high-tech lines.
That's the only thing I use them for, they're awesome for cutting spectra, if you're splicing Amsteel, or whatever...

Nothing better for that application, they're the choice of the pros, ceramics are what the crew of RAINMAKER grabbed to cut their hydraulic lines and running rigging in jettisoning their downed rig, after all...

:)
 

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They are sharp and dont rust ... big plus for that.
We bought a basic Wustoff knife set for the boat back in 2008. Like Andrew we maintain them with a handheld sharpener. So far not a spec of rust on them. After nine years of weekend use they still look new.

I think you could use most any quality knife on board as long as you take care of them.
 

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I haven't used a ceramic kitchen knife, but I will say that my largest stainless steel pot that is made in China has started to rust after only a couple weeks of moving it onto the boat. I only do dishes in fresh water and still have this problem. Now every time I wash it, I put a light coat of veggie oil all over the inside. I have other stainless stuff in the galley that has also started to rust. Coincidentally, also made in China. I wish our American steel industry would revive itself. This Chinese steel is crap. I think they melt down coat hangers and cars and paper clips and anything else they can get their hands on for cheap. Too much tin and zinc in their steel to be worth anything I guess.

I bought drywall screws to do some repairs to my house a while ago and every one of them broke on the shaft after running them into a piece of oak, and all holes were predrilled. The little bit of torque my cordless dewalt drill put on it when countersinking just snapped them. Made in China. I ended up throwing the whole box away.
 

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That's the only thing I use them for, they're awesome for cutting spectra, if you're splicing Amsteel, or whatever...

Nothing better for that application, they're the choice of the pros, ceramics are what the crew of RAINMAKER grabbed to cut their hydraulic lines and running rigging in jettisoning their downed rig, after all...

:)
I just used a cheap ceramic pairing knife from Harbor Freight to help splice a second halyard line just yesterday. Cut the Sampson Tenex line with ease.
 

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We love our ceramics knives on the boat. We do chip them because we are so hard on them and use them so much for things like fileting fish (they dont like bones) but you can get them for $20USD and we even found a replacement in Tahiti. And they definitely are used whenever we splice dyneema.
 
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