Just wondering if anyone has had any experience with ceramic kitchen knives? I took a bit of a gamble and ordered one of these: Ceramic Santoku just to see what they're like.

From what I gather, they're sharp as hell, nonmagnetic, easy to clean and light weight. That's the good part. The not-so-good part is that they're brittle, and can't be sharpened without a DMT stone or equivalent. I'll post some photos and observations when I have any of either, but meanwhile I thought I'd ask, since there are so many friendly, helpful, well-informed folks here <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />