While many people may dismiss ceramic knives, they are actually an excellent choice for chefs and cooks. They’re chemically inert and don’t discolor food like steel knives can.
They also hold an edge a long time and do not need to be sharpened as often as steel knives. However, they can still chip or break if you use them on hard surfaces, such as bone.
How do ceramic blades not cut skin?
The blades of our ceramic utility knives are made from an advanced ceramic called zirconium oxide, which is much harder than steel. This makes the knife harder to cut, but it also means it’s safer for workers to use.
It’s also incredibly resistant to corrosion. This is a big advantage because many metals, such as steel, will corrode when they are exposed to water or other corrosive substances.
However, they’re still more fragile than regular metal knives and need special care. They’re best used for chopping vegetables, fruit and meat, but not for jobs that require twisting or prying.
If you need a sharp, precision knife that lasts a long time without needing to be sharpened, then a ceramic knife is worth considering. They can stay sharper for up to 10 times longer than a comparable stainless steel knife, by some estimates.
They are brittle
Ceramic blades are brittle and can break easily. This is due to the hardness of the material, which ranks 8.5 on the Mohs scale. Steel blades measure 4.5 on this scale, and diamonds rank 10 out of 10.
The most common type of ceramic used to make knife blades is zirconium oxide. It is pressed at high pressures and then fired to create a ceramic product.
This process, called sintering, results in a hard, tough material that can be sharpened by grinding wheels coated with diamond dust. It is also resistant to corrosion and oils.
However, ceramic is a brittle material and can break easily when dropped or stressed. This is why we do not recommend ceramic knives for cutting through frozen items or boneless meat. It is a good idea to use a traditional steel blade instead.
They can break
Ceramic knives are incredibly sharp, which means they can cut your skin if you don’t take proper care of them. You should hold them away from your fingers when you use them and never flex or twist them, because they are much more delicate than steel knives.
However, ceramic knives are good for slicing soft foods such as fresh fruit, vegetables and tender meats. They’re also great for cutting herbs and soft fish without damaging their flavour.
Unlike some metal blades, ceramic knives don’t rust and they won’t transfer odours from one food to the next if you don’t wash them properly.
There are different types of ceramic knives available, including a chef’s knife, a santoku knife, paring knife and utility knife. You should choose the best ceramic knife for the type of food you’re cooking and the tasks you need to complete.
They are expensive
Ceramic knives are a good option for chefs who want a high-quality blade that will hold an edge for a long time. They can be up to 10 times harder than stainless steel on a scale of hardness – which means they can stay sharper for years before needing to be sharpened again, depending on how you use them and what you prefer.
But they are expensive compared to traditional metal knives. They can also be difficult to hone at home.
A good ceramic knife should be comfortable to grip and feel sturdy. It should also be balanced, so it doesn’t feel weighted toward the back of its handle or that it leaves your knuckles dragging across the cutting board as you cut.
Unlike steel knives, ceramic knives do not rust and they don’t need any special lubricants to avoid rusting. This is because they are chemically inert, meaning there’s no chance of a reaction occurring with the blade.