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What kind of knife(s) does Ming Tsai use?

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Jennifer Tomei

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Apr 21, 2002, 4:57:21 AM4/21/02
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Ming Tsai has these two knives that are probably from the same company. They're
either chef's or cook's knives and one is all white and the other is all black
(including the blades) and he cuts both meat and vegetables with them. They
look expensive. Are they metal? They must be. Can they be bought online? Thank
you in advance.

Yeff

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Apr 21, 2002, 8:12:55 AM4/21/02
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On 21 Apr 2002 08:57:21 GMT,
Jennifer Tomei<ghgh...@aol.com> wrote in
rec.food.cooking:

They're ceramic. http://kyocera.ceramic-knives.net/

-Jeff B.
yeff at erols dot com

Fudge

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Apr 21, 2002, 7:01:21 AM4/21/02
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He anounced once that his knives were ceramic. I have seen ceramic paring
knives offered for sale. See the Kyocera site to order. Yes, they are
expensive.

http://kyocera.greatcutlery.com/

Farmer John

"Jennifer Tomei" <ghgh...@aol.com> wrote in message
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PENMART01

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Apr 21, 2002, 9:33:51 AM4/21/02
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In article <20020421045721...@mb-df.aol.com>, ghgh...@aol.com
(Jennifer Tomei) writes:

Ceramic. Yes.


Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Bob Gottlieb

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Apr 21, 2002, 11:47:15 AM4/21/02
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<< Subject: Re: What kind of knife(s) does Ming Tsai use?
From: penm...@aol.como (PENMART01)
Date: Sun, Apr 21, 2002 6:33 AM
Message-id: <20020421093351...@mb-fo.aol.com>

snip

Ceramic. Yes.
>>

Sheldon, I've heard that ceramic knives are good and expensive but, they can't
be sharpened by normal means. Do you know anything about this?


Yesterday is history.
Tomorrow a mystery.
Today is a gift.
That's why it's called the present!

Bob Gottlieb

John Oglesby

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Apr 21, 2002, 12:23:33 PM4/21/02
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yeah for some reason those guys overcharge for their ceramic knives... you
can get 'em cheaper than that.

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Robert Smiley

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Apr 21, 2002, 3:17:37 PM4/21/02
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I have the Black Kyrocera Chef's model myself with the 6 inch blade(given
as a gift). Sharp, Yes. Easily breakable YES. In fact the tip of mine if
chipped off, and my 5 inch peeler has dings in the blade. I use it mostly on
vegetables now. Do yourself a favor and look at Globals.

Bob

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Chris Tsao

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Apr 22, 2002, 4:07:03 AM4/22/02
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k thanx everyone

--
DUDE, YOU'RE GETTING A DELL!
1 (800) 583-DELL

Jennifer Tomei

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Apr 22, 2002, 5:38:38 AM4/22/02
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>Easily breakable YES.

EH, it's gotta be in mint condition till I die.

spam]@world.std.com Blair P. Houghton

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Apr 23, 2002, 2:54:30 AM4/23/02
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Bob Gottlieb <rob...@aol.com> wrote:
>I've heard that ceramic knives are good and expensive but, they can't
>be sharpened by normal means. Do you know anything about this?

They can be sharpened, but only with a diamond stone.

They shouldn't need to be sharpened for several years
under normal home-kitchen use.

Given how seldom it happens, and how much the knives cost,
these are definitely a candidate for being sent away for
professional care.

I don't even feel comfortable running my Wusthofs across a
steel. I spent too long dealing with crappy knives that
just get duller the more you try to sharpen them. Wusthofs
love to be steeled. Doesn't make me comfortable about it.

--Blair
"Like sharpening on eggshells."

Nancy Young

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Apr 23, 2002, 8:05:05 AM4/23/02
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"Blair P. Houghton" wrote:

> Given how seldom it happens, and how much the knives cost,
> these are definitely a candidate for being sent away for
> professional care.

I might be mistaken, but don't the knives come with lifetime
free sharpening, but you have to send them back to the
factory?

nancy

spam]@world.std.com Blair P. Houghton

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Apr 23, 2002, 11:09:04 PM4/23/02
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Apparently, it is!

http://www.mingspantry.com/kyoccerkniff.html#q2

For modern capitalist values of "free".

--Blair
"Lunch optional."

Ricky

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Apr 24, 2002, 4:35:14 PM4/24/02
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ghgh...@aol.com (Jennifer Tomei) wrote in message news:<20020421045721...@mb-df.aol.com>...
> Ming Tsai has these


I attended a cooking demo of his and he said don't ever dare drop them
on the floor. They shatter. Not worth it, if you ask me.

thunder...@gmail.com

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Apr 9, 2014, 6:21:34 PM4/9/14
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Wowsa,..I can't believe my eyes, is this thread really that old over 12 yrs? I thought they just came out last year as I got a pair and rendered them useless cause they couldn't but anything.

Ming is back at this year with HSN and this time I guess he feels bad about selling thousands of his crappy knives to unknowingly buyers that he has added a 8" chef's knife to the $19 deal which isn't too bad if you think about it.

The quality is not bad at all, and those holes will perform as designed to NOT stick to the vegs/cheese. But my question is from the post above...can they be sharpened like a regular knife instead of the diamond stone?
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