There are all sorts of good reasons why chefs in the know are making the move from steel to ceramic knives. Ceramic is much lighter, it doesn’t rust and it’s also chemically neutral, so it can’t affect the taste or colour of the food. But for us the clincher is that it’s much harder than steel, so it doesn’t need the same regular sharpening that can become such a chore.
R650
Yuppiechef, 0861 987 743,
www.yuppiechef.co.za

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