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