A few years ago, someone turned me onto ceramic knives as a better way to cut tomatoes. I haven't looked back. I still prefer my Wüsthof chef's knife and my Robert Welch utility knife for most of my chopping, slicing and dicing. But I'm a full-on ceramic convert when it comes to certain ingredients; besides tomatoes, I go ceramic when slicing eggplant, hard-boiled...
Now if only we could translate the dang website
May 7, 2013 11:01 am
Good-bye, old kitchen crap taking up all my space
Apr 18, 2013 8:01 am
Smart, luxe design with a purpose
Aug 14, 2012 10:01 am
Knife-maker Paul Cox uses rare materials.
Jun 7, 2012 1:01 pm
Could this spiral design be the future of cookware?
Jun 6, 2012 12:19 pm
67 layers of steel or sleek ceramic—take your pick
Apr 2, 2012 2:46 pm
A classic design for today's egg perfectionist
Mar 22, 2012 9:01 am
Remember the 3 A's: aphrodisiac, absinthe, America
A hypnotizing vegetarian tart packed with flavor
Popcorn sprinkled with lime and spicy cayenne
When will Havana Club be sold in American stores?
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise