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 Post subject: Sharpening a black ceramic kitchen knife
PostPosted: Mon Aug 05, 2013 8:31 am 

Joined: Thu Aug 01, 2013 4:02 pm
Posts: 8
A niece of mine is an avid amateur Chef (but not yet a knife afi), and this black ceramic knife (a rebranded Kyocera) is one of her favorites in the kitchen, as due to the tougher blade material the edges can be made thinner and thus the knife cuts better than a white ceramic version.
Longtime use however (not always on a suitable cutting board) plus storing it unprotected in a drawer between a bunch of steel bladed knives had blunted the edge to a point next to unusable, complete with quite a lot of (micro) chips and a broken tip.

Removing the chips and setting the new bevel was done with a Tormek T7 fitted with an SB-250 Black Silicon stone, refining & convexing with a Paper Wheel coated with 15 micron diamond compound, and semi-polishing with a second Paper Wheel coated with 6 micron diamond compound.

This is the knife as it was when i received it.
(when you click the pictures 2 x you can see the chips clearly)

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This is the knife after sharpening.
I reprofiled the rather bad factory edge to an ever so slight convex edge of +/- 25 degrees inclusive, and the sharpness is just hairwhittling (only towards the root, not to the point), and it easily slices single layer toiletpaper (torn apart 3-layered version)
(and a tomato of course)

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Specs:

Overall length: 11.0 inch (28,0 cm)
Blade length: 5.8 inch (14,8 cm)
Blade thickness: 1,84 mm
Blade type: black ceramic / saber-hollow
Thickness behind the edge: 0,4 mm

A black (HIP) blade is made out of a black zirconium oxide and offers extra durability.
This type of blade goes through an extra firing process called a "hot-isostatic press," creating a tighter weave between the ceramic molecules, thus creating a tougher blade.
The white ceramic blade is also made out of zirconium oxide, but does not go through this expensive sintering process.


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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Mon Aug 05, 2013 8:33 am 

Joined: Thu Aug 01, 2013 4:02 pm
Posts: 8
Here are a few YouTube clips showing the slicing of toilet paper with this ceramic knife.
The first clip shows the slicing of a piece of standard 3-layered toilet paper, for the second clip i peel off 1 layer and slice the remaining 2 layers, and the third clip shows the slicing of just a single layer.







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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Mon Aug 05, 2013 9:19 am 
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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Mon Aug 05, 2013 4:53 pm 
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+1

Well done there.

:)



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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Mon Aug 05, 2013 9:46 pm 
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Welcome, and very nicely done.



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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Tue Aug 06, 2013 8:54 am 

Joined: Thu Aug 01, 2013 4:02 pm
Posts: 8
Slicing a tomato with this black ceramic knife:

http://www.youtube.com/watch?v=R3-A0SMcIbw


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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Tue Aug 13, 2013 6:04 pm 

Joined: Thu Aug 01, 2013 4:02 pm
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Slicing the same kind of tomato with an older white ceramic knife i sharpened for testing purposes in my own kitchen:

http://www.youtube.com/watch?v=oE4YC5MVAQ4


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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Wed Aug 14, 2013 5:24 pm 
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Nice! I always tend to steer people away from ceramic for the sole fact that they are difficult to sharpen, but thanks to the efforts of people like you and Tom Blodgett we may see that stigma start to go away.

Thanks for sharing! :D



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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Wed Aug 14, 2013 7:02 pm 
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A couple of those edge photos are remarkable. Nice job on the sharpening and the pics!



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 Post subject: Re: Sharpening a black ceramic kitchen knife
PostPosted: Wed Aug 14, 2013 8:09 pm 
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Very nice.



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