Ceramic knives are a fantastic cutting option for those who do a lot of chopping and dicing in the kitchen, and don’t want to fuss with the sharpening requirements of metal blades. There are many ceramic brands available to chefs, and a high quality ceramic knife will cost less than a similar knife made from fully forged stainless steel. As ceramic knives are not useful for cutting bones or frozen items (due to the brittleness of the blade), they are not a replacement for metal kitchen knives in most homes. They serve as a great complement to high carbon steel knives, however, as they are fantastic for dicing fruits and vegetables and require little maintenance.

The Benefits of Ceramic Kitchen Knives

  • These knives are very lightweight, which makes them easy to handle.
  • The blades are also extremely thin, which allows for very thin slices of fruits and vegetables.
  • These knives stay sharp for a very long period of time. The sharpness of the edge will last ten times longer than a similar, steel blade.
  • Ceramic knives will not transfer ions from the blade surface: steel knives leave ions (which can result in faster oxidation of some sliced fruits).
  • The blades are non-porous, preventing bacterial growth.
  • The knives will not stain.

Click here to watch the making of ceramic knives.

Negatives of Ceramic Blades

Ceramic is a brittle material, and may break if the knife is twisted or flexed. Likewise, the blade may break if the knife is dropped. The knife may get chipped in the dishwasher or when stored in a drawer, and these knives are more difficult to sharpen than a steel knife (even though the edge lasts much, much longer than metal knives).

Ceramic blades are also not “all-purpose” kitchen knives. They are not useful for cutting through meat with bones, so choose a stainless steel knife for cutting up whole chickens. Do not use this type of knife for cutting through frozen food, as the blade may chip or break. These knives are excellent for cutting vegetables, fruits, and boneless meat.

Read about the maintenance of ceramic knives here.

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