Ceramic knives are quite amazing. They can hold their edges for months at a time without needing any sharpening. They’re much harder that steel and so are the strongest knives around. Even knowing that, isn’t it curious how cutting bone in meat can chip the edges? Find out why.
The first time I heard about ceramic knives, Knife Sharpening Experts: Ceramic Knives Articles I wasn’t impressed made in hebron. Truthfully, I was a bit concerned over the questionable intellect of knife manufacturers. You see, my house is full of ceramic statues and ashtrays. When they fall to the floor as they periodically do, they shatter into many, many smaller pieces. I thought the same would be true with ceramic knives. I was grateful to learn that I was very wrong. They are not the same. So I had some learning to do.
Ceramic knives are made out of zirconium oxide. They aren’t metallic whatsoever and have a flat, off-white to bright white color. Their composition is much harder than steel. Actually, they’re second only to diamonds, which are the hardest mineral of all. Isn’t that something?
There is another class of ceramic knives that have black blades. These blades start out as white zirconium oxide. Then they are changed to black zirconium carbide by an additional firing process called sintering. This process gives the blades the advantage of being even tougher than before. Now they are the strongest knives out there.
There are definite advantages of ceramic knives over steel knives.
æ Edge Longevity. Because ceramic knives are harder than steel knives, they can hold a sharp edge much longer. Generally, most ceramic knives can hold their edge for months if used correctly.
æ Easy Use. Because they hold their edges longer, ceramic knives are easier to use than steel knives. Less sharpening is required. They’re also much lighter in weight than steel knives.
æ Wear Resistance. Ceramic knives do not stain or rust. Steel knives can become discolored by food acids but not so with ceramic knives.
æ Chemically non-reactive. You needn’t worry over whether or not your food will taste or smell like metal. Isn’t that great?
æ Simple To Clean. Ceramic knives are non-stick. It isn’t ever necessary to use special cleaners or abrasives to get them clean.
Just as there are advantages, there are a few pretty important disadvantages to using ceramic knives.
æ Expensive. Ceramic knives are usually more costly than steel knives. This is because zirconium oxide is a fairly advanced material and costs more than steel. In addition, imported ceramic knives, as most of them are, have a high import tax that adds to their price tag.
æ Edge Fragility. Quality ceramic knives are not likely to shatter when dropped. They are, however, likely to gain a chipped edge or a broken tip. Even though ceramic knives are very strong, their edges are quite fragile. Cutting bone or anything of similar hardness, then, is out of the question.
æ Breakable Blades. If you use your ceramic knife as a prying tool, you’ve got a very good chance of snapping the blade at the handle. Just don’t do it. While your knife isn’t meant for prying, the fact that the blade could actually snap in two when strong pressure is applied leaves room for concern. Use it only for cutting.
Generally speaking, sharpening ceramic knives yourself isn’t recommended. When ceramic knives are purchased, customers are advised to bring their knives back to the manufacturer when they need to be sharpened. If that isn’t possible, they’re advised to bring their ceramic knives to a machine shop.
Sharpening a ceramic knife is not the same as sharpening a steel knife. It is a whole new animal. You’ve really got to already be a skilled sharpener. However, with good skill and the right tools, you really could sharpen them yourself.
Ceramic knives are truly amazing. They are highly efficient. Usability may be limited, but where you can use it, watch out. They are quite extraordinary.