Review on Farberware 5082875 Paring Knife Small by Carlos Reyes

From what I've read about this I wanted to try ceramic knives. The day they arrived I just had to try them on some small tomatoes I picked in my garden (the size of a cherry tomato). I was happy to feel that they cut right through without pushing out the inside of the tomato in subsequent cuts. They're also great for soft cheeses - you can get a thinner cut and the cheese doesn't stick to the blade as much as my stainless steel blades (even blocks American cheeses like Velveeta). I've also used them on chicken breasts, which they work well with too. It should be noted that the instructions state to always use a suitable cutting board (so as not to blunt the blades) and not to use it for hard cheeses (they are ceramic so attempting to pry/rape is not to recommend). I have a knife sharpener that has a special place for sharpening ceramic, but I haven't used it yet - you definitely don't need a regular sharpener for this (again, they're ceramic - they're not as strong a material as steel).