My New Ceramic Knife

The other day I was chatting with some friends over a bowl of freshly cut apples when someone mentioned that fruits cut with a ceramic knife would not turn brown from oxidation. I had never heard of ceramic knives before and the serrated kitchen knife that I have has served me well for the last 16 years without the need for sharpening,so I never thought about buying knives...well, until now.

If the ceramic knife is so amazing I would certainly get one because I remember cutting fruits for a party and they turned a terrible shade of brown before being served to the guests...not very appetizing.

I was at Ikano Power Centre (now known as IPC) last week and I was walking past a store selling fancy kitchenware when I spotted it....the ceramic knife...and it comes in a variety of bright happy colours! The salesman did a short demo and then announced the price - RM69.90

No way was  I going to pay almost 70 bucks for a knife to cut fruits...!

I was glad I didn't give in to impulse and buy it because at another shop just a floor below I found one that cost only RM39.90! That was more within the range of what I was willing to pay and I was more than delighted to find out that I could redeem it with Maybankard Treats Points.(big smiles)

Ceramic knife with its cover

Bought a red knife. Really pleased with it as it slices through meat and vegetables effortlessly. Then it was time for the fruit test...grabbed 2 apples from the fridge. Sliced one with the ceramic knife and the other one with a stainless steel knife...and here are the results...



Apple cut with a stainless steel knife starts to turn brown after 15 minutes



Apple cut with the ceramic knife retains it colour

I read on the internet that it's because the ceramic knife is chemically inert whereas the metal in steel knives react with the food that is being cut. Not sure about all the scientific jargon and explanation though...I'm just glad that I can serve nice-looking slices of apples to my guests :)