Unlike stainless steel knives, which need sharpening approximately one a year, ceramic knives can go five to seven years between sharpenings. Because the ceramic knife is so hard, it requires a diamond sharpening stone.
Like steel knives, they're razor-sharp out the box. They also tend to stay sharper than metal kitchen knives. However, as with all blades there comes a time when they lose their precision as they yield to bluntness. And when that time comes, a ceramic blade can only be sharpened using a diamond sharpener.
With the right care, ceramic knives can keep sharp longer than steel knives. However, the brittleness of the material means they are more prone to chipping, and even with the right care, they will dull over time. Having them professionally sharpened is the only option to bring the perfect edge back.
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.
Stays sharper, longer - One of the biggest benefits of owning a ceramic blade is its tendency to stay sharper for extended periods compared to its steel counterparts.
Make sure that you're using an automatic diamond knife sharpener, which manufacturers design specifically for ceramic knives. Place the knife-edge in the slot in the sharpener, then pull your knife through it from heel to tip.
Carbon steel blades are also well-known for having high wear resistance, which enables them to keep their edges sharp for longer than stainless.
Chopping or using them to cut hard substances such as bone or frozen food can cause chips in the blade, affecting sharpness. If you do chop with your ceramic knife, it's best to keep your knife point on the cutting surface to prevent breakage. You should also avoid using your knife as a tool for prying.
These benefits made ceramic knives popular with sushi chefs, according to Precision Ceramics USA, because they did not taint the fresh fish like some metal knives did. From there, ceramic knives gained popularity among home chefs as well.
The first important distinction is that not all ceramic blades are made from 100 percent zirconium oxide, which is also known as “advanced ceramics”, “fine ceramics” or “engineered ceramics”. Many companies mix in filler material in order to lower the price point or create a more flexible blade.
Also, I said "typically" regarding the blade having no metal in it because the truth is that some (perhaps not all) ceramic knife manufacturers DO put a small amount of metal in their ceramic blades (just enough to set off metal detectors) because they understand the risk in a knife (that is actually ALL ceramic as ...
SHARPENING A CERAMIC KNIFE
On average, it is recommended to sharpen it at a full angle within 30-40 degrees. Sharp angles of 20 or fewer degrees for such knives are contraindicated since the fragility of the cutting edge at this angle of sharpening becomes very large.
High-quality kitchen knives do not belong in the dishwasher.
Then you probably won't have your beautiful cutting tools for long. Although the damage is often not immediately visible, the dishwasher will dull your knives over time. The detergents in the machine attack the blades.
An alternative at-home solution is that you can purchase a diamond-wheel home sharpener. These sharpeners can do the trick even if the blade is chipped, as long as the chip is no more than 0.5 mm deep (< 0.2”).
A kitchen knife should be sharpened every 1-2 months. Hone every week if you prefer a razor-sharp edge. For your professional chef's knife, you should have your knives professionally sharpened every 1-2 years. However, you might also still choose to sharpen them yourself every 2-3 months.
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. They also tend to be more expensive.
The most obvious advantage of the ceramic knife is its ultra-sharp blade. It can go for years without needing to be sharpened, staying razor-sharp for up to 10 times as long as a steel blade, by some estimates. Ceramic is a lightweight material, making it easier to manipulate than steel.
For most cooks, the trio of serrated, chef's, and paring knife will tackle pretty much any cutting task. Depending on what you prep frequently, though, you might want to add these other knives to your collection. Boning knife: Useful for cutting up, butterflying, or fileting meat, fish, or poultry.
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!
Wood and plastic cutting boards are the best match for ceramic knives. A new material used to manufacture cutting boards was introduced in the beginning of the 21st century – compressed wood fibers. This natural element does not absorb the materials it comes into contact with, especially water.
Compared with typical blades, for example, our utility blades are unlikely to cut your skin because they require much more force to do so. As shown below, you can run a Slice blade over a balloon's surface and the balloon will remain intact.
Gordon Ramsay
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades.
The Misono Sweden Steel Series knives are celebrated for their exceptional precision and durability. These knives are crafted from premium Swedish carbon steel and offer outstanding edge retention and sharpness.