Ceramic Kitchen Knives: Any Good?

[mawnansmiff]

I'm looking to add a couple more kitchen knives to augment my German stainless steel ones and wondered about investing in a few ceramic blades.

Apparently they're much harder than steel (8.5 mohs compared to 4.5 mohs) but of course they're brittle. Also I hear they keep their edge for much longer but as for sharpening, I hear folk have had trouble in getting the factory fresh cutting edge that the knife came with.

I saw some in a shop some years ago and they were indeed razor sharp but I wasn't impressed with the garish colours.....they were orange, pink, sky blue etc .

So, does anyone have any opinions on ceramic knives, good or bad?

Jay.

 

[PaulRVA]

I use Zwilling and Henckels knives over 40 of them total and almost exclusively for butchering game and general kitchen use.
The wife has her own set so mine stay sharp.
Pro series and forged blades.
As far as Sharpening I have basic rods both steel and ceramic and a paper wheel sharpener and all keep a sharp edge. The ceramics seem ok but I’ve stuck with what I know because it works for me.
The couple of ceramics I actually have don't hold an edge and take a lot of work to keep one sharp after minimal use.
They are what I grab for utility work to save an edge on my forged blades.
I do however intend to get some Japanese forged blades atleast a Chef’s knife and a Santoku. We have a couple of Chefs here on the forums so hopefully they will chime in.

 

[Sigmund]

The problem with ceramic is its is harder to sharpen once dull. Yes, they stay sharp longer but then what?

I use Whustoff classics and Ive never been sorry. Ive had them for about 10 years and they still cut great as long as they are maintained.

 

[bluegrassbrian]

I had a ceramic santoku about 15 years ago.
They're fine for home use, but not what I'd consider a workhorse.
Definitely sharp - and they'll stay that way as long as they are handled with care.

 

[bluegrassbrian]

If you'd like to add some diversity to your German stainless cutlery, I'd recommend some Japanese carbon steel.
If you are on Facebook, there are groups that focus on buying/selling kitchen cutlery. Some are based in the UK too, so you can get a good deal.

I've bought a couple pieces from THIS SHOP based in Canada. Great service.

 

[cosmicfolklore]

I have a few zirconium oxide tools in my studio, which is what they are marketing as "ceramic." They are not actual clay based ceramics. Zirconium oxide is just a very hard sintered tool. Being harder than most people knife sharpening systems, of course people are going to have problems. However, they can be sharpened with a diamond based sharpening system. I use one like this...


You can get a set up like this for about $20 to 40 from Amazon, and they work great. I can shave my arm after using any knife on this type of system. And, it will keep your zirconium oxide knives razor sharp.

The knives don't hold odors, so onions won't scent stain your knives. They also do not ever rust. You can just leave it outside if you wanted. They also keep their edge for a very long time, because you could cut veggies like a Japanese sous chef on a granite surface and it will stay razor sharp.

They are light and handle like a dream. But, you will only be able to use a diamond sharpening system, but these systems also work great on all of your knives.

 

[CoffeeAndBourbon]

Save your money and get a good quality carbon steel knife. Easy to make super sharp. I prefer the Japanese knoves, but any good quality carbon steel knife will work

 

[mawnansmiff]

And, it will keep your zirconium oxide knives razor sharp.

I do actually have a set of four (varying grades) of diamond impregnated sharpeners that I never got around to using so I'm sure they'd suit.

I'm just put off by the supposed fragility of the knives, I'm not at all clumsy but it is a worry.

Jay.

 

[mawnansmiff]

Save your money and get a good quality carbon steel knife.

I already have a couple of those, but I was looking to buy a set of ceramics in various sizes as my current knives are a mix of sizes & steels though most are stainless steel.

Jay.

 

[cosmicfolklore]

I'm not so sure the are fragile. I have some snips that have the ZO edges and I can cut up to 18 gauge metals with it. But, if you are wanting to use it as an ax... I don't know... ha ha

 

[anantaandroscoggin]

I remember the same complaint once being bandied about (pre-internet) how much harder it is to sharpen a stainless steel blade versus carbon-steel. I suppose it's all a matter of relativity of materials familiar to those unfamiliar. ???

 

[jpmcwjr]

My lady pal likes a ceramic knife though it's badly pitted with careless use. I wouldn't buy another for her.

 

[anotherbob]

I'm looking to add a couple more kitchen knives to augment my German stainless steel ones and wondered about investing in a few ceramic blades.

Apparently they're much harder than steel (8.5 mohs compared to 4.5 mohs) but of course they're brittle. Also I hear they keep their edge for much longer but as for sharpening, I hear folk have had trouble in getting the factory fresh cutting edge that the knife came with.

I saw some in a shop some years ago and they were indeed razor sharp but I wasn't impressed with the garish colours.....they were orange, pink, sky blue etc .

So, does anyone have any opinions on ceramic knives, good or bad?

Jay.

opinion depends on how often you use it. They're really not meant to be honed or sharpened according to what I've heard. I like them for knifes that aren't used daily. For regular use they can go home and leave me alone. I use a chefs knife for everything and just sharpen it myself Wusthof by the way, which I've had since 2000 or so. Used to be my work knife as a prep cook. Still going strong. Have thrown away much less used ceramics in that time. If you don't mind being wasteful and replacing them every few years or hardly touch them the ceramics are fine I guess.

 

[renfield]

I received a Kyocera ceramic paring knife about 12 years ago as a gift. It is used constantly and is still extremely sharp, to the point that I have had no need to sharpen it.

 

[troutface]

Rahven is a Swiss company that sells high impact ceramic knives. Looks like a chefs knife is about $75. They are supposed to be quite durable, though some folks report them still snapping occasionally. I think I'll stick to German and Japanese steel knives.

 

[Sigmund]

Be careful taking your knifes to "Professional" shapeners. Best to learn to do it your self becuase some of those guys will butcher your kinves using power machines carelessly.

 

[proteus]

Not a fan of ceramic. I like Wustoff if want a nice knife.

But for workhorses my wife and I have a side catering business so we use either WinCo True Forged or Victorinox with Fibrox handles or Dexter with their equivalent handle. These are all NSF rated which is important in food service. These knives can be abused and take sanitization easily. Cheap and honeable/sharpenable they have decent stainless steel and keep an edge a long time. Grab a magnetic steel and hone every time and you'll have no issues. Plus their grip is excellent with hands when they are wet or covered in blood. I use these when butchering whole game and am thankful for that grip.

 

[proteus]

I remember the same complaint once being bandied about (pre-internet) how much harder it is to sharpen a stainless steel blade versus carbon-steel. I suppose it's all a matter of relativity of materials familiar to those unfamiliar. ???

I have a few "new" age hard steels like S90V and those are very hard to sharpen without the right stones. 440C stainless is high carbon and sharpens easily and so is VG10. The stainless that does not sharpen well are cheaper stainless knifes. Even the new CrMoV steels sharpen easily and are stainless.

 

[Sigmund]

Cheaper stainless knives are trash. Brittle and almost impossible to sharpen. When my wife and I go to visit and make family for dinners we bring our knives.

 

[proteus]

If you'd like to add some diversity to your German stainless cutlery, I'd recommend some Japanese carbon steel.
If you are on Facebook, there are groups that focus on buying/selling kitchen cutlery. Some are based in the UK too, so you can get a good deal.

I've bought a couple pieces from THIS SHOP based in Canada. Great service.

Hitachi Blue and White steels are very good. Watch for single or double bevel. I have this steel in traditional Japanese single bevel styles and you need to sharpen differently. All have to be oil with mineral oil to avoid flash rust.