Author: Mark Charette
Date: 2011-03-23 20:53
JRC wrote:
> But is is easily chipped as it is fundamentally a
> brittle material.
True, but what, when making a reed, would cause a chip?
Ceramic knives used in cooking have limitations based on the brittleness - not to be used near a bone, they don't flex (therefore are no good as a fish filleting knife), and cutting onto a hard surface (such as a piece of glass or another ceramic) is verboten.
But I don't see how those cases would be a detriment to a reed knife. I have used ceramic knives for years. I have broken one tip through my own fault, but never chipped an edge.
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