Let’s cut to the chase: Ceramic knives don’t get the respect, or the place of honor on the cutting board, that they deserve.
Ceramic may sound like a delicate, impractically fragile material to make strong, sturdy kitchen implements from, but it’s different from the dainty plates and coffee cups sitting in the cabinet. My top recommendation, Vos Knife, uses zirconium oxide, which is even harder than stainless steel or carbon steel. It’s more likely that your vegetables will shatter than the blade here.
Light as a feather, ceramic knives glide through fresh produce like a breeze, making them ideal for precision cuts, garnishes, and fine dices. The sharp edges, combined with such easy handling gives the user complete control. No more squished tomatoes or ragged, stringy celery. Instead, imagine slices of crisp apples so paper-thin that you could read through them. If you’re just getting started in the kitchen, they’re ideal for practicing knife skills.
Low-maintenance and long-lasting, ceramic knives retain a razor-sharp edge considerably longer than metal knives, which means they rarely need to be sharpened. As an added benefit, they’re almost impervious to stains and odors. Go ahead, chop those onions with abandon! Butcher your bloodiest red beets! It may look like a horror scene in the kitchen, but you won’t shed any tears over it.
The Vos Ceramic Knife in particular has a specially designed ergonomic grip, fitting like a glove in hands both big and small. The same can be said for all of their colorful, practical equipment. The ceramic peeler especially, as part of the 7-piece utility set, has quickly become an indispensable staple in my tool kit. Effortless zucchini ribbons, without busting out the bulky spiralizer? Sign me up!
Or, in this case, how about sweet potato fettuccine in a creamy melted onion sauce? Thin shavings of onion caramelize and seem to dissolve away into a rich cloak that fits the tender strands of spuds like a glove. This is where the chef’s knife really shines, making easy work on those onions without any tears. A sharp knife will damage fewer cells in the onion, thereby releasing less of the irritating oxalic acid into the air. Goggles, chewing gum, lighting candles, and other folk remedies can’t compare; the truth hurts, but that’s nothing to cry over.
Further expediting the caramelization process is a tiny pinch of baking soda. It’s the secret ingredient that softens, browns, and breaks down the onions in a fraction of the time.
Though simple in concept and effortless to prepare, the complex flavors could have anyone fooled. You could keep it straightforward and serve this dish as a side, or dress it up with crispy sauteed tempeh and toasted pecans for a dynamite main entree. If you just start with the right tools, half the work is already done.
- 1/4 Cup Olive Oil
- 4 Medium Yellow Onions, Quartered and Thinly Sliced
- 4 Cloves Garlic, Minced
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Baking Soda
- 1 Tablespoon Sherry Vinegar
- 1/4 - 1/2 Cup Vegetable Stock
- 1 Pound (2 Large) Sweet Potatoes, Peeled and Shaved into Thin Ribbons
- 2 Tablespoons Fresh Parsley, Finely Minced
- Place the oil in a large, heavy bottomed pan over a medium-low heat. Add the onions and garlic along with the salt. Stir occasionally for 5 until softened. Sprinkle in the baking soda and mix thoroughly to incorporate.
- Continue to saute for 5 - 10 minutes, adding in the vinegar and the vegetable stock, just a tablespoon or two at a time, to prevent it from sticking and burning. The mixture should be golden brown all over.
- Toss in the sweet potato ribbons and use a wide spatula to gentle fold them into the sauce. Cook for just 1 - 2 minutes longer until the ribbons have softened and are pliable like noodles.
- Turn off the heat, top with parsley, and serve hot.
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Amount Per Serving: Calories: 207Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 332mgCarbohydrates: 20gFiber: 2gSugar: 5gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.