I've been using these knives, primarily a paring knife, since they were delivered. Maybe I'm using them wrong, but I'm just not impressed. I've been cooking for 63 years and maybe I'm just a little old fashioned but for me a good metal knife works better. Also, you can sharpen a metal knife if needed, I don't think you can do this with ceramic knives. And I'm not too keen on how it feels in my hand - it's almost empty, maybe it was meant to be that way! I will continue to use these knives, but I think I'll go back to my old metal knives for most tasks.
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