The reason I started using ceramic kitchen knives years ago for preparing fruit and vegetable dishes is because of the blades being a healthier way to cut food! They are impervious to acids, juices, oils and salts, leaving no metallic taste or odor and they maintain the freshness of foods.
Ceramic blades do not corrode or rust and resist bacteria making them a healthier and more hygienic choice.
Ceramic knives retain their sharp cutting edge and are great for precision cutting. They will slice through tomatoes and other fragile produce with ease.
I’ve had the same set of ceramic knives for years and have never sharpened or replaced them. They are very
reasonable in price, easy to clean and your lettuce won’t turn brown like it would if you cut with a metal knife.
Ceramic blades do not corrode or rust and resist bacteria making them a healthier and more hygienic choice.
Ceramic knives retain their sharp cutting edge and are great for precision cutting. They will slice through tomatoes and other fragile produce with ease.
I’ve had the same set of ceramic knives for years and have never sharpened or replaced them. They are very
reasonable in price, easy to clean and your lettuce won’t turn brown like it would if you cut with a metal knife.
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