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Knife Sharpening Experts: Ceramic Knives

By Len Q

Republish: EasyPublish™ Published: 20Aug2008 Word count: 610 Viewed: 518 time(s) Get Free Content For Your Site

The first time I heard about ceramic knives, I wasn't impressed. Truthfully, I was a bit concerned over the questionable intellect of knife manufacturers. You see, my house is full of ceramic statues and ashtrays. When they fall to the floor as they periodically do, they shatter into many, many smaller pieces. I thought the same would be true with ceramic knives. I was grateful to learn that I was very wrong. They are not the same. So I had some learning to do.

Ceramic knives are made out of zirconium oxide. They aren't metallic whatsoever and have a flat, off-white to bright white color. Their composition is much harder than steel. Actually, they're second only to diamonds, which are the hardest mineral of all. Isn't that something?

There is another class of these knives that have black blades. These blades start out as white zirconium oxide. Then they are changed to black zirconium carbide by an additional firing process called sintering. This process gives the blades the advantage of being even tougher than before. Now they are the strongest knives out there.

There are definite advantages of ceramic knives over steel knives.

◦ Edge Longevity. Because these knives are harder than steel knives, they can hold a sharp edge much longer. Generally, these knives can hold their edges for months if used correctly.

◦ Easy Use. Because they hold their edges longer, these knives are easier to use than steel knives. There's less sharpening to be done. They're also much lighter in weight than steel knives.

◦ Wear Resistance. These knives do not stain or rust. Steel knives can become discolored by food acids but not so with ceramic knives.

◦ Chemically non-reactive. You needn't worry over whether or not your food will taste or smell like metal. Isn't that great?

◦ Simple To Clean. These knives are non-stick. It isn't ever necessary to use special cleaners or abrasives to get them clean.

Just as there are advantages, there are a few pretty important disadvantages to using ceramic knives.

◦ Expensive. These knives are usually more costly than steel knives. This is because zirconium oxide is a fairly advanced material and costs more than steel. In addition, these knives are likely imported, as most of them are, and have a high import tax that adds to their price tag.

◦ Edge Fragility. Quality knives of this type are not likely to shatter when dropped. They are, however, likely to gain a chipped edge or a broken tip. Despite the strength of the ceramic, the edge is quite obviously fragile. Cutting bone or anything of similar hardness, then, is out of the question.

◦ Breakable Blades. If you use your ceramic knife as a prying tool, you've got a very good chance of snapping the blade at the handle. Just don't do it. While your knife isn't meant for prying, the fact that the blade could actually snap in two when strong pressure is applied leaves room for concern. Use it only for cutting.

Generally speaking, sharpening ceramic knives yourself isn't recommended. When these knives are purchased, customers are advised to bring their knives back to the manufacturer when they need to be sharpened. If that isn't possible, they're advised to bring their knives to a machine shop.

Sharpening a ceramic knife is not the same as sharpening a steel knife. It is a whole new animal. You've really got to know what you're doing. However, with good skill and the right tools, you really could sharpen them yourself.

Ceramic knives are wonderful to use. They are highly efficient. Usability may be limited, but where you can use it, watch out. They are quite extraordinary.

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