Ceramic Kitchen Knives are the knives of the future, with the world becoming more echo friendly and health conscious, we are looking for greener ways to live.
Introducing our children to better eating habits, starts with the kitchen utensils. Ceramic Kitchen Knives do not transfer tastes of strong tasting foods neither does it leave any metal taste on the foods.
Ceramic knives are non-porous and therefor you only need to rinse your knife with warm water and your knife is set to go again. All best kitchen knives are impervious to acids, juices, oils, salts, alkali and other harsh elements.
Jassn 3″+4″+5″+6″+peeler+knife Block 6pcs Pic-printed Ceramic Knife Set
The Jassn range of Ceramic Kitchen Knives are non-stick, half the weight of steel knives and is an excellent tool for slicing and cutting through boneless meat, vegetables, and fruits.
As you already know ceramic knives cannot be used on any hard surfaces, you need a wood, bamboo or plastic cutting board to protect your knives.
When choosing a bamboo cutting board you want to ensure you buy quality boards, that are not to thin and will not warp and crack. You want a board that is thick and solid and Eco-Friendly.
The Bamboo Style’s® Premium offer such a board. They have a set of three bamboo cutting boards, is made of Renewable Quality Moso Bamboo. This bamboo is stronger than Maple and is perfect for your Ceramic Kitchen Knives.
Extra Large Bamboo Cutting Board – 18×12 Thick Strong Bamboo Wood Cutting Board with Drip Groove by Premium Bamboo
This cutting board is made from 100% antimicrobial bamboo which kills microorganisms. Like all Premium Bamboo it is Eco-friendly and biodegradable.
It has a drip groove that collects the juices from the food you are preparing. It is easy to clean and maintain. Hand wash with warm water and soap, then leave to dry.
When you have just unpacked your Bamboo cutting board, drizzle it with mineral oil and rub softly with a clean cloth. The oil moisturizes the wood as well as deepening the color of the wood. For best results do this everyday for a week then monthly.
When using any cutting board it is best to disinfect your board after preparing meat. Do not use strong disinfectants as this may penetrate the boards, the best is to use one part vinegar in five parts water.
Should your board stain for some reason, scrub area with coarse salt with a sponge, rinse and allow to air dry.
Some bamboo boards can start to have a little odor that get ingrain into them. Make a paste of water and baking soda, rub over the board, let stand for about 5 min, rinse and allow to air dry.