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Kitchen implement
Feb. 14th, 2006 08:23 pmI bought a Kyocera ceramic-blade slicer thingy today. I've been curious about their stuff for a few years now, and I'd really like to try one of their chef's knives, but they're a bit too expensive for something I don't actually need. But this thing was only about $30, so I finally fell for the temptation.
On the bad side, it's a fixed-thickness slicer. You get slices that are about a millimeter thick (that's 1/25 inch for you Americans) and that's it.
On the good side, the blade is sharp. Insanely sharp. Slicing a ripe tomato is no problem at all (well, except that 1mm tomato slices have the mechanical stability of sludge, but that's not the slicer's fault). It's also, according to the text on the package, nearly as hard as diamond, so it should stay sharp for a really long time.
On the bad side, it's a fixed-thickness slicer. You get slices that are about a millimeter thick (that's 1/25 inch for you Americans) and that's it.
On the good side, the blade is sharp. Insanely sharp. Slicing a ripe tomato is no problem at all (well, except that 1mm tomato slices have the mechanical stability of sludge, but that's not the slicer's fault). It's also, according to the text on the package, nearly as hard as diamond, so it should stay sharp for a really long time.
