| The first time I heard about ceramic knives, I | | | | - Expensive. Ceramic knives are usually more |
| wasn’t impressed. Truthfully, I was a bit | | | | costly than steel knives. This is because |
| concerned over the questionable intellect of knife | | | | zirconium oxide is a fairly advanced material and |
| manufacturers. You see, my house is full of | | | | costs more than steel. In addition, imported |
| ceramic statues and ashtrays. When they fall to | | | | ceramic knives, as most of them are, have a high |
| the floor as they periodically do, they shatter into | | | | import tax that adds to their price tag. |
| many, many smaller pieces. I thought the same | | | | - Edge Fragility. Quality ceramic knives are |
| would be true with ceramic knives. I was | | | | not likely to shatter when dropped. They are, |
| grateful to learn that I was very wrong. They | | | | however, likely to gain a chipped edge or a |
| are not the same. So I had some learning to do. | | | | broken tip. Despite the strength of the ceramic, |
| Ceramic knives are made out of zirconium | | | | the edge is quite obviously fragile. Cutting bone |
| oxide. They aren’t metallic whatsoever and | | | | or anything of similar hardness, then, is out of the |
| have a flat, off-white to bright white color. Their | | | | question. |
| composition is much harder than steel. Actually, | | | | - Breakable Blades. If you use your ceramic |
| they’re second only to diamonds, which are | | | | knife as a prying tool, you’ve got a very |
| the hardest mineral of all. Isn’t that | | | | good chance of snapping the blade at the handle. |
| something? | | | | Just don’t do it. While your knife isn’t |
| There is another class of ceramic knives that | | | | meant for prying, the fact that the blade could |
| have black blades. These blades start out as | | | | actually snap in two when strong pressure is |
| white zirconium oxide. Then they are changed to | | | | applied leaves room for concern. Use it only for |
| black zirconium carbide by an additional firing | | | | cutting. |
| process called sintering. This process gives the | | | | Generally speaking, sharpening ceramic knives |
| blades the advantage of being even tougher than | | | | yourself isn’t recommended. When ceramic |
| before. Now they are the strongest knives out | | | | knives are purchased, customers are advised to |
| there. | | | | bring their knives back to the manufacturer when |
| There are definite advantages of ceramic knives | | | | they need to be sharpened. If that isn’t |
| over steel knives. | | | | possible, they’re advised to bring their |
| - Edge Longevity. Because ceramic knives are | | | | ceramic knives to a machine shop. |
| harder than steel knives, they can hold a sharp | | | | Sharpening a ceramic knife is not the same as |
| edge much longer. Generally, most ceramic | | | | sharpening a steel knife. It is a whole new |
| knives can hold their edge for months if used | | | | animal. You’ve really got to know what |
| correctly. | | | | you’re doing. However, with good skill and |
| - Easy Use. Because they hold their edges | | | | the right tools, you really could sharpen them |
| longer, ceramic knives are easier to use than steel | | | | yourself. |
| knives. There’s less sharpening to be done. | | | | Ceramic knives are wonderful to use. They are |
| They’re also much lighter in weight than steel | | | | highly efficient. Usability may be limited, but |
| knives. | | | | where you can use it, watch out. They are quite |
| - Wear Resistance. Ceramic knives do not | | | | extraordinary. |
| stain or rust. Steel knives can become discolored | | | | Len Q. is a master blade sharpener and an |
| by food acids but not so with ceramic knives. | | | | adventurer who strives to protect the natural |
| - Chemically non-reactive. You needn’t | | | | world. If you would like to learn about |
| worry over whether or not your food will taste | | | | - Knife Sharpening: How to |
| or smell like metal. Isn’t that great? | | | | Sharpen Knives, Maintain and Store Them |
| - Simple To Clean. Ceramic knives are | | | | - How to Sharpen Ceramic |
| non-stick. It isn’t ever necessary to use | | | | Knives, Tests for Sharpness, Steeling and more |
| special cleaners or abrasives to get them clean. | | | | - Sharpening Other Edges |
| Just as there are advantages, there are a few | | | | (Maintaining and Storing Them) |
| pretty important disadvantages to using ceramic | | | | (i.e. |
| knives. | | | | |