I first saw ceramic knives being used for reed making back in 2004, and did get the opportunity this summer at the conference to see the ones that Miller is offering. Here's a quick assessment:
Just so you know where I am coming from, I have sharpened several ceramic blades, include larger kitchen knives and even electric hair clippers with ceramic blades. With that said, ceramic knives are harder (like 9 on the Mohs scale), and can therefor retain the edges longer, but they a certainly not any sharper than steel knives (which are about 5-6 on the Mohs scale). Also, not all ceramic knives/blades are made well. There are several brands on the market.
OK, so on to my review of the Kyocera. I looked at the edge under 100x magnification, and must say that this edge was one of the better ceramic edges I have seen out of the box. The edge itself was lined up very uniformly and cleanly without any burrs. I would put the overall edge at about a #2,000 grit finish. Others I have seen have not been this refined, either.
Justin was with me when we looked under the scope, and he even said that it was ideal for cutting tips or cork.
Using it to scrape is not the intended purpose of this knife. It is intended to cut downward, but that never stopped anyone here before.
Contrary to popular belief, these knives can be made a lot sharper, and can even be made into properly shaped reed knives with diamond plates, pastes, and compounds. If anyone is interested in seeing their true potential, just send me a knife from Miller.
Last edited by Jende Reed Knife (2010-09-28 17:13:27)