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In the kitchen

What’s so special about ceramic knives?

A little while ago I purchased a wonderful ceramic knife and I am really in love with it. This is my first ceramic knife and to be honest I made my choice based on design only. Not wise, but this cute eggplant on the blade left me no chance.

Керамический нож: преимущества, правила использования

Post factum I decided to find out the difference between ceramic and traditional stain steel knives in order to recognize the advantages and disadvantages of ceramic blades. So, that’s what this article is about.    

1. Ceramic blades are very sharp

Personally, I think that the sharpness of ceramic knives is outstanding. I really enjoy how sharp and therefore safe my ceramic knife is. There is no mistake, the truth is the sharper the knife the safer it is. Ceramic knives are produced from very hard ceramic, known as zirconium dioxide. This material is as hard as diamond and that’s why they stay sharp for longer periods of time and don’t require frequent sharpening. 

2. Ceramic is chemically inert

Ceramic knives are chemically inert which means that they don’t enter into chemical reaction with the food, that’s why they don’t affect its taste. Ceramic knives are popular among Japanese chefs as they don’t leave metallic taste or smell when they get in contact with rice vinegar used for sushi.  

In addition, ceramic knives are rust-free, that’s why their blades will always look like new. 

3. Ceramic knives are more hygienic

In comparison with the steel blades ceramic blades are much more hygienic, as the material they are made of is very dense, with tiny pores. The smaller the pores, the less dirt can get inside. They are easy to clean, simply rinse the knife under warm water.

4. Ceramic knives are convenient

The light weight of ceramic knives makes them really easy to work with. It makes the cutting process much more enjoyable especially when lots of routine work should be done.

However, along with the positive sides listed above, ceramic knives have some disadvantages as well. For instance, they are quite fragile and not versatile compared to conventional metal knives. In fact, ceramic knives can bring you many years of excellent performance if you follow a few simple rules.

General rule of use

  1. A single weak point of ceramic knives is the fragility. So, handle them with care and avoid dropping on hard surface. Ceramic knives should not be used for cutting hard products such as frozen vegetables. Never use them for crushing garlic, opening cans and so on. They are ideal tool for cutting fresh fruits and vegetables.
  2. Use an appropriate cutting board to retain your ceramic knife sharp. These include wooden, bamboo, plastic, or silicon boards. Plates and glass boards are not conductive for that.
  3. Wash your knife by hand; don’t put it into the dishwasher.
  4. Be aware that any drop can be the last for your ceramic knife.
  5. Once your ceramic knife becomes dull, don’t sharpen it by yourself. Delegate this task to professionals.

Following these simple rules will allow you to enjoy the benefits of ceramic cutlery in full. Have fun!

Posted on 15 January 2014