Where can i buy a set of ceramic kitchen knives ?
I see chefs using these on tv, and they seem so much sharper than steel, almost effortless to cut through big cuts of meat.
Is this generally true?
I guess they dont go blunt either? Does anyone know where I can buy a set. Also I know they are not cheap, do you think they are worth the extra price ?
No, it’s more of a misleading marketing than the truth. If they never went blunt, makers wouldn’t offer sharpening services now, would they?
I’ve used several ceramic knives and I can tell you ceramics is not ready for now to be a knife blade material.
1) Ceramic knives can’t get as sharp as quality steel. I have extensive collection of various sharpening equipment, including Japanese whetstones, ceramic and diamond sharpeners. I hand sharpen all of my knives, including ceramics. Like I said, ceramic never gets as sharp as the good steel, and second, the effort spent on sharpening ceramics isn’t worth the little extra edge holding you get from it.
2) Factory edge on ceramic knives is not as sharp as ceramic can be. So far every single ceramic knife I’ve had I managed to sharpen better than the stock edge.
3) Too brittle. Aside from the breakage issues which I haven’t ever experienced, but it’s easily possible, the real issue is the edge microchipping, which dulls the edge severely and really fast.
All that talk about ceramic never needs sharpening is not how things work out in real life. Yes, ceramics is much harder than the steel, even the best steel, but because it doesn’t have enough strength the edge which is a lot thinner, or at least supposed to be thinner than the whole blade chips easily.
I was using ceramic knives exclusively for soft vegetables, always on custom end-grain wood board and still, the blade suffered from chipping. I could see that very well a simple loupe.
Even when you wash those veggies thoroughly, there’s always a good chance small particles of dirt or sand are still on them, especially if you work with potatoes, leeks and such. And that’s how it chips.
On plastic boards things get much worse.
Sorry to disappoint, but they do go blunt, and the irony is, it can happen faster than with the steel knives. Speck of dirt that will chip the ceramic edge will probably bend the steel or chip it, but steel is very easy to fix, ceramics isn’t. Most of the people simply can’t sharpen them at home, and sending expensive knives back and forth every 3-4 months simply isn’t an option.
Even with very delicate and careful use, at best in my experience ceramic outlasted steel (Japanese kitchen knives, high hardness) probably twice at best. Time spent to sharpen those ceramics is 3-4 times greater compared to steel, if not more.
So, as much as I like exotic steels and blade materials, ceramics for today is a poor choice for the kitchen knives. May be good for a letter opener, but not in the kitchen.
If you still want to try it out, then I suggest not to buy a set, buy a single knife, test it and then do as you wish. Sets are a bad idea for any blade material anyway, you will get more than one knife that isn’t really needed.
With the exception of Morimoto, Cimarusti and very few other chefs you can safely ignore what they show on food networks. Most of them either have no choice due to sponsorship and contractual agreements, or alternatively have vested interest and promote particular brand, and then it has very little to do with the actual knife performance and quality, e.g. Rachel Ray using her line of Furi knives which are real junk and unlikely to last sharp longer than her 30 min show.
Kyocera ceramic kitchen knife review here – http://zknives.com/knives/kitchen/ktknv/misc/kyoceraok45.shtml
Boker ceramic delta folder review here – http://zknives.com/knives/folding/hiend/bokercd.shtml
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