Most professional chefs do not use ceramic knives for heavy-duty prep. While they are incredibly sharp and lightweight, their brittle nature and inability to handle professional tasks make them impractical for busy commercial kitchens.
Ceramic knives are incredibly sharp and lightweight, but they are exceptionally brittle. Their major disadvantages include:
Gordon Ramsay primarily uses German-style forged knives from brands like Wüsthof and Henckels for his day-to-day work. He is also the official ambassador and promoter of HexClad and frequently uses their Damascus steel knives.
The materials that are used to make a ceramic blade are very hard. As a result, it can keep its razor-sharp edge and will not wear out easily. The situation with stainless steel knives is that they can lose their edge's sharpness and you will have to sharpen them more often than a ceramic knife.
Ceramic knives have the disadvantage that they are difficult, if not impossible, to sharpen them yourself. Quick maintenance with a sharpening rod is also not possible. The diamond sharpener was not a great means of sharpening either. The biggest concern with ceramic knives is the chipping of the blade.
AVOID USING ON HARD OR FROZEN FOODS
Gordon Ramsay uses a honing steel (also called a honing rod or sharpening steel) to maintain and straighten his blades before every use. For heavier maintenance, professional chefs also rely on whetstones or modern rolling sharpeners (like the Tumbler Rolling Sharpener) to re-profile the edge when it goes dull.
Top chefs recommend versatile workhorse knives that balance sharpness, comfort, and durability. Their top picks include the balanced MAC MTH-80 Professional Series and the precise, ergonomic Misono UX10. For everyday staples, professionals frequently rely on German classics like the Wüsthof Classic Ikon and the Zwilling Pro.
Yes, ceramic knives do need sharpening. While they retain their edge for much longer than steel—often going 1 to 3 years without maintenance—they will eventually dull and require specialized diamond abrasives to restore their cutting edge.
Both stainless steel and true ceramic are excellent, toxin-free choices. Ceramic is healthier if you prefer non-stick cooking without synthetic chemicals, while stainless steel is the safest option if you want completely inert metal that will never scratch or degrade.
Anthony Bourdain famously recommended the Global G-2 8-Inch Chef’s Knife. He celebrated it in his memoir Kitchen Confidential for its lightweight design, razor-sharp edge, and ergonomic sand-filled handle, making it a perfect, affordable workhorse for both beginners and professionals.
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), which is the most common form of skin cancer.
Bobby Flay most frequently uses Shun knives, specifically the Shun Classic Western Chef's Knife. He loves these Japanese-crafted blades for their lightweight balance and versatility. For smaller, all-around prep, he has also been known to reach for the Shun Classic Hollow-Ground Santoku.
Ceramic knives are definitely worth it if you are looking for a lightweight, rust-proof, and low-maintenance blade dedicated to slicing fruits, vegetables, and boneless meats. Because ceramic is incredibly hard, these knives retain their razor-sharp edge much longer than standard steel knives.
Three foundational knives handle 90% of culinary tasks: a Chef's Knife, a Paring Knife, and a Serrated Bread Knife. Together, this trio covers everything from heavy chopping to delicate peeling.
The golden rule of knives is simple: A sharp knife is much safer than a dull knife.
Ceramic knives are not popular among professional chefs and serious home cooks because they are extremely brittle, nearly impossible to sharpen at home, and lack the flexibility needed for heavy-duty tasks.
While WD-40 can act as a quick, last-resort lubricant or cleaner for sharpening stones, it is not recommended for the job. It is too thin to properly float away metal shavings, and it leaves behind a residue that can clog stones or cause blades to skate across the surface.
Because ceramic blades are extremely hard but very brittle, you should never use them to cut hard, frozen, or dense foods. Doing so will cause the edge to chip, snap, or shatter.
The Chef's Knife:
A chef's knife is the most versatile knife in the kitchen. The blade usually ranges from eight to ten inches, though six- or twelve-inch chef's knives are not uncommon — especially if your hand size is more comfortable with smaller, lighter blades or larger, weightier blades.
There is no single "best" knife brand because the right brand depends on whether you are looking for kitchen prep, outdoors, or everyday carry (EDC) use.
The top three knives that every kitchen needs are the Chef's Knife, Paring Knife, and Bread Knife. Together, these three multi-purpose blades handle 95% of daily prep, from heavy chopping to delicate slicing.
Guy Fieri uses his own branded line of knives, the Knuckle Sandwich series, developed in collaboration with Ergo Chef. His go-to knife is the 8-inch Chef’s Knife, which features high-carbon steel, a Bowie-style tip, and a distinctive ergonomic Pakkawood handle.
Sharpening steels, stones and whetstones are great for home chefs who only occasionally sharpen their blades, and butchers who sharpen one or two knives regularly. But, if you're a commercial butcher who uses multiple knives on a regular basis, an electric knife sharpener is often best for the job.
Ceramic Honing Rods
Regardless of steel hardness, they're often recommended as the go-to honing tool for all knives. Ceramic rods come in different grits, much like whetstones, though the grit rating doesn't translate exactly.