Review on 🔪 6-inch Ceramic Nakiri Knife (Vegetable Cleaver) by Shenzhen Knives… by Scott Reid

Very sharp. But ceramic knives make a lot of noise. If I treated my steel knives with the same care and delicacy that I treat my ceramic knives, they would remain just as sharp. With steel knives - I cut the bones, throw them into the sink from above, or with other steel knives, forks, put them in the dishwasher. Ceramic knife - I've been told to cut carefully, no dishwasher can throw it down the sink, wash your hands, handle with care like a child, do not cut bones or heavy objects to cut tomatoes, soft vegetables, unfrozen meat, Boneless meat. LAUGH OUT LOUD. In fact, if nothing is cut, it stays sharp. oh my god, really? uuuu! lol If I think about it, maybe I'll just buy a really good steel knife and handle it really well. Don't buy pottery. Slightly damaged. It's just a waste of money.