Barbara Wellesley

A member of the Philip Greenspun's Homepage community since May 3, 2000

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May 3, 2000, on Kitchen Remodeling:
Great article in general; I learned a lot. But when it comes to knives, well, I'm a ceramic convert. I'm a single mom who cooks a lot (my son says I should open a restaurant called McMom's -- but that's another story). Did I mention I cook a lot? A LOT. We're poor, but eat like Emperors. ;-) Problem is, I got tired of having to sharpen my knives every week. So two years ago, a good friend (who got tired of hearing me kvetch about the sharpening) brought me Kyocera's six inch ceramic chef's knife. Well, I fell in love. It's lightweight, won't discolor or interact with acid foods, and has the sharpest edge I've ever had the pleasure to use. I don't toss it into the wall, but I don't baby it, either. It gets put into the dishwasher occasionally, and dropped on the counter, and used over and over and over. Bought a smaller paring knife last year, and despite a block full of knives, use these two daily. The larger knife could use a sharpen after two full years of daily use -- and...