Böker Ceramic C-X

I used to be a bit doubtful about the utility of ceramic knifes, as they do have a reputation for being fragile and hard to sharpen. Therefore, I decided to try out one of the smaller, less expensive models first.

All of Böker's ceramic kitchen knifes have good ergonomics in my opinion, so I simply choose the smallest one.

I've used it for almost everything in the kitchen, except meat with bones, and it's done a good job of everything, apart from where its size makes it less suitable.

To begin with, I was probably too cautious using it, nowadays I use it like any of the other knifes and no longer would feel doubful about getting one of the larger ones and use it for meat too. It seems to stand up well for regular use, but dropping it could of course break it, but I think it could be used by anyone who takes reasonable care.

It cuts differently from most other knifes, in that the edge is much smoother, so drawing the knife when cutting a soft vegetable doesn't help at all, but it's very sharp so pushing straight down works very well.

I really like that it's so easy to keep clean, so it's far from unlikely I'll actually purchase a larger one, even if I've really got as many kitchen knifes as I need.

Weight:         38 g
Length:        190 mm
Blade thickness: 2 mm

Böker's webpage about ceramic kitchen knifes, text in German.

Text last updated 1999 Dec 15, document last modified 2002 Jan 28 by