Ceramic knives excel at cutting tasks that require precision and sharpness. They are exceptionally sharp and maintain their edge for a long time, making them ideal for slicing and dicing fruits, vegetables, and boneless meats.
Ceramic knives are excellent for cutting and dicing but not good for chopping hard food ingredients, such as bones. Ceramic knives excel in slicing meat and seafood. However, the most impressive cutting prowess of ceramic knives is cutting tomatoes, which always pose problems for steel knives.
Cons of ceramic knives: 1. Ceramic knives are not meant to cut hard food such as frozen foods, bones, or anything that will not be easily sliced. The blade is sharpened so thin that anything hard can put a chip on the tip. 2. It is not the most versatile knife in the kitchen. It doesn't make a great all purpose knife.
A versatile chef's knife is often the best choice for both meat and chicken, as it can handle a variation of tasks from slicing to dicing.
It's not a cure-all, but ceramic kitchen tools don't oxidize or break down foods like metallic knives, helping to maintain your nutritious fare longer.
Breaks easily - One disadvantage to ceramic blades is that they are brittle, which means they chip or break more easily than stainless-steel blades. This is especially true with ceramic blades used for industrial purposes.
Chefs do use ceramic knives, especially for specific tasks like slicing fruits, vegetables, and boneless proteins. Ceramic knives are known for their sharpness and precision.
The Cimeter Knife
A large, curved butcher knife, the cimeter is important to any butcher's lineup of knives. The blade is heavy and wide with the ability to cut larger pieces of meat into smaller portions. An example would be cutting a slab of meat into steaks to be sold at retail.
Gordon Ramsay
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades.
(Most knives labeled simply "butcher knife" are this type.) Looking a bit like a sword, a cimiter has a long, curved blade that's wider than a boning or breaking knife. It can make precise, even cuts through thick steaks or use its weight to hack through joints and portion out whole poultry.
The drawback to ceramics as tool materials is that they lack toughness and resistance to both mechanical and thermal shock; this has limited the use of ceramic tool materials in the past.
You can always send your ceramic knives out to a sharpening service, but it is more economical and easy to use the home DIY method for sharpening your knives. Zirconia is a very hard material, and you will need an extra-hard diamond sharpening tool if you want to sharpen your ceramic knives at home.
Ceramic blade knives - specifics
They do not oxidize fruits and vegetables: the inside of an apple will remain white longer when cut with a ceramic knife; lettuce won't turn brown either!
Micro-Ceramic Blades
This adds another level of safety, as the limited blade exposure is much less likely to cut skin. Despite this, the blades are still extremely hard and can handle all manner of thin materials, from paper to hard clamshell packaging.
The biggest concern with ceramic knives is the chipping of the blade. The miniscule pieces breaking off of the blade shows how fragile the knives are, and demonstrates that the sharpness will decline. The only solution then is to send the knives back to the supplier to get them sharpened.
The chipping size of 10 mm or less at the tip and 3 mm or less on the blade edge may be repaired. For details please click here. If the ceramic knife is broken, what should I do? It is dangerous to use as is and may cause injury.
The Best Celeb Chef's Knife: Shun Classic Western Chef's Knife. The knife that topped our testing is Bobby Flay's favorite, the Shun Classic Western Chef's Knife. The heft and comfort of the handle, sharpness of the blade, and overall balanced proportions made it stand out against the others.
Henckels typically get a score of 56-57 on the scale and Wüsthof gets a 58, so technically Wüsthof is a slightly harder steel. This is good because it means Wüsthof knives vs. Henckels will hold their sharpened edge better. On the flip side, a softer Rockwell score means a knife is easier to sharpen.
Professional cooks love carbon steel knives because they are easy to sharpen and have the potential to get super sharp, but they require a bit more care and attention than stainless steel knives. Carbon steel needs to be kept very dry and wiped regularly while in use to avoid corrosion.
The best carving knife is the Wusthof Classic Carving Knife, featuring a super-sharp blade with a pointed tip that deftly navigates around bones and cartilage. The best slicing knife is the Victorinox Fibrox Pro, which is sharp enough to get razor-thin slices from even the most tender cuts of meat.
With a wide, curved blade made to cover a larger slicing area, these knives are great for cutting large pieces of meat into retail cuts. Traditionally stiff knives with no flex, their long blades are ideal for slicing steak and schnitzels.
Rapala Hawk Knife
This Rapala Hawk Fillet Knife is arguably the cheapest fillet knife that does a good job. It's made of stainless steel with a medium flex blade. It holds a decent edge and comes with a plastic sheath.
Fragility: ceramic knives are more fragile than metal knives. When dropped or bumped, they can break or crack more easily. No flexibility: ceramic knives are stiffer than metal knives and therefore have less flexibility.
Ceramic is very brittle. Ceramic knives are not meant to be used to cut frozen meat, bones, or anything that can't be easily sliced.