If you are considering buying a new knife and are wondering about a ceramic knife, in the following post we will introduce you to the topic of ceramic knives and what you need to know about them before buying.
The basic question is whether a ceramic knife is a good choice for you. If you are looking for a universal knife for most kitchen tasks, you should look for another knife; it will most likely be a chef’s knife made of high-carbon steel. However, if you would like to enlarge or supplement your set of kitchen knives with a knife that has a completely corrosion-resistant blade and is easy to maintain, then a ceramic kitchen knife may be the perfect choice. Below are a few facts about ceramic knives.
The knife blades are made of real ceramics
However, it is not the same ceramics used in the production of mugs or plates. The most popular ceramic used for making knives is zirconium dioxide (ZrO2), which is characterized by very high hardness, is chemically inert, and does not react with the food being cut. Ceramic knives can also be made of zirconium carbide (ZrC), which is a more noble material and works better as a material for knife blades.
Ceramic knives are very light
Weight is the first thing you will notice when you hold a ceramic knife in your hand. They are, on average, about half the weight of their steel counterparts. Thanks to their low weight, working with ceramic knives is quite pleasant, you will feel this if you have a lot of vegetables to chop.
On the one hand, the hardness of ceramic knife blades is a huge asset – thanks to this, they hold their sharpness for a long time – but on the other hand, they are susceptible to chipping and cracking. To avoid possible chipping, you should not cut hard or frozen products with them, and also avoid glass or marble cutting boards. Another advantage is that the knives do not need to be sharpened very often.
They do not replace a chef’s knife
A ceramic knife will never replace a chef’s knife; they are not as universal and versatile as their steel counterparts. However, if you cut a lot of vegetables or fruits, you don’t have to worry about anything, and a ceramic knife is definitely for you.
When using a ceramic knife, make cuts without applying unnecessary force and do not bend the blade sideways, as you may damage it. It is very important not to cut hard products like frozen food or meat with bones with ceramic knives. Ceramic knives should be stored in their original case or knife block so that they do not “knock” against other utensils in the drawer. The rule for any type of kitchen knife is to absolutely not wash the knife in the dishwasher.
The difference between ceramic knives and steel knives
As we already know, ceramic knives are much harder than steel knives, and thanks to this, they hold their sharpness longer. How to sharpen a ceramic knife? If you have to sharpen a ceramic knife, you will most likely have to use a professional service or purchase a special sharpener for ceramic knives. Let’s also remember that sharpening ceramic knives is not required with the same frequency as regular steel knives. But what to sharpen ceramic knives with? It is best to use special sharpeners for this, then our ceramic kitchen knives will serve us for a very long time.
The ceramics used in the production of knives are completely chemically inert, odorless, do not discolor, do not rust, and do not react with food.
Ceramic knives also have antibacterial properties, which may be important when choosing a knife for people who are obsessively concerned about cleanliness. As we mentioned earlier, ceramic knives are lighter than steel knives, and we will not have to put so much effort into cutting and chopping.
Unfortunately, ceramic knives are not for everything and we should not cut harder products with them – steel knives are for this purpose. Ceramic knives, just like steel knives, are available on the market in various sizes and blade types, and the choice depends on your needs and culinary preferences. There is no perfect “all-purpose” knife; ceramic knives will work well wherever an interesting knife appearance, low weight, rust-proof properties, and the fact that they stay sharp for a very long time matter.
