Fruits and veggies cut with a metal knife tend to turn brown fairly quickly (called oxidization); but with a Ceramic knife, it's much slower if it happens at all! In a recent test comparison of Peterson Housewares ceramic knives vs. metal knives, oxidization took twice as long compared to Metal knives tested. Ceramic knives start out much sharper than more expensive metal knives, and stay that way much longer! Compare retails of a decent metal knife to Peterson housewares ceramic knives, and you'll really appreciate the ceramic benefits.
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