| What is the difference between a ceramic knife | | | | spuds. |
| and metal knife? | | | | - RUST - No metal means no rust. |
| Other than the material the blade is made out of, | | | | CONS - Nothing is perfect in this world |
| both are essentially the same. But, as you know, | | | | - BRITTLE - Hard doesn't always mean |
| the blade is the most important part of the knife. | | | | unbreakable. Do not use it to chop bones, frozen |
| So what happens when you replace the metal | | | | food or anything hard. Slicing only! The blade edge |
| blade with some new cutting edge material? You | | | | is so razor thin, anything hard can cause it to chip. |
| get a different knife with a bunch of pros and | | | | Did I mention, slicing only! The knife can be |
| cons. | | | | dropped tip down, onto a hard surface without |
| PROS - For it's price, there better be some! | | | | shattering. The tip may chip but that's a free fix |
| - SHARP - Ceramic is a very hard material, | | | | by simply sending the knife back for a free |
| second only to diamonds. Once sharpened, it has | | | | sharpening. If you dropped a metal knife tip down, |
| the ability to keep its razor sharp edge without | | | | you would need to get it professional realigned |
| ever wearing out and turning blunt. If for some | | | | anyways. |
| reason, you ever need to sharpen it, the | | | | - PRICE - I really don't think they are way too |
| manufacturer will do it for free! For life! If you | | | | expensive compared to other high quality knives. |
| purchased a $400 metal JA Henckels, you would | | | | I've seen JA Henckels knives that costs about the |
| need to sharpen it after every couple of uses, | | | | same price and more! But the lack of low end |
| along with having the edge professionally aligned | | | | models makes price an issue. |
| every 6 months or so. All that, just to maintain | | | | - VERSATILITY - It's primary use is for cutting |
| the original sharpness. | | | | softer food items. Not a great all purpose tool for |
| - SANITARY - The material used is so dense that | | | | the kitchen, but it really does excel at it's intended |
| it has very little, if any, pores. Just like your face, | | | | purpose. Save those rough tasks for your |
| the less pores, the less dirt that can get trapped, | | | | cleaver. |
| even after a good cleaning. A simple warm water | | | | Why should I pay so much for it? |
| rinse can get your dirty knife cleaner than a metal | | | | Well, for starters, ceramic knives aren't really that |
| knife that has been thoroughly scrubbed. | | | | expensive compared to other high end knives. |
| - WEIGHT - Half the weight of traditional knives | | | | You can get a top of the line ceramic knife for |
| means less strain on the arms and less work to | | | | around $400, and many other more common |
| cut! Tear through all your prep work like a tireless | | | | models thatare of super high quality for a little |
| sous chef. | | | | over $100. Top of the line metal chef knives can |
| - ODORS - Once again, since the material is not | | | | cost upwards of $500, some times even more! |
| very porous, it doesn't transfer flavors from one | | | | The reason why many people think ceramic |
| item to another. Cut some jalapenos, give it a | | | | knives really expensive isbecause there really are |
| quick rinse and move on to the potatoes. You | | | | not any low end models. Every ceramic knife is |
| won't transfer the heat from the chilies to the | | | | very high quality and considered high end. |