Since the 1990s, I love using ceramic knives. Because they never needs sharpening, won’t rust or corrode. Perfect for vegan and vegetarian food preparation: slices bread, tomatoes, citrus, vegetables and fruits. Lightweight and easy on your wrists. Ergonomic design for efficiency and comfort.
When I teach cooking classes, I encourage participants to point and slide their knife. Breathe. Keep your cutting wrist loose and relaxed. Feet on the ground and shoulders down. Like yoga in the kitchen.
When you point and slide your ceramic knife forward and threw the food, away from you, that adds safety ad speed. Prevents chipping your knife and is easier on your wrist. Avoid up and down chopping. A knife is not a hammer.
Use the back of the blade (not the sharp side) when lifting or pushing vegetables off the cutting board. That way any and all knives will stay sharp.
After using your knives, promptly wash and dry your knifes and store them in a knife block or in their original box.
Your ceramic knives will last a lifetime.
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“TO CELEBRATE FOOD WHILE GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Photo by Tracey Eller
