I never did before - but now I do. It really does cut better than a serrated. It also gives the bread an interesting very smooth texture on the cut.
Ceramic knives don't need maintenance. I don't do anything at all to them, except you have to be very careful not to bang them on anything - a good cutting board is essential. And never drop them or pry with them - they are brittle. (So I wouldn't use them to separate frozen items, or on bones.)
Mine have some knick on the edge - it doesn't hurt the cutting ability, but I figure once I have too many of those I'd either have to resharpen, or just buy them again. A $15 knife every year or two is not that expensive.
Ceramic knives are cool, but I need something that can cut through bones several times a week and not be permanently out of sharp if I miss a joint or nick the knife wiggling between bones to find it.
I never did before - but now I do. It really does cut better than a serrated. It also gives the bread an interesting very smooth texture on the cut.
Ceramic knives don't need maintenance. I don't do anything at all to them, except you have to be very careful not to bang them on anything - a good cutting board is essential. And never drop them or pry with them - they are brittle. (So I wouldn't use them to separate frozen items, or on bones.)
Mine have some knick on the edge - it doesn't hurt the cutting ability, but I figure once I have too many of those I'd either have to resharpen, or just buy them again. A $15 knife every year or two is not that expensive.
If you haven't tried them you should.