Are ceramic knives as good as they claim? Are they measurably better than standard metal kitchen knives? Do they hold the sharpness for a long time? If not, can they be sharpened?
Ummmwhat are you smokin? Pass it over here!!
in your butt whole it is getting used so much that it might smoke
As far as I know they can be sharpened but you can sharpen other knives.too.I have a special device for sharpening my knives,similar to the one butchers use (a friend of mine was butcher and advised me to buy it) I can cut tomatoes in thin slices,potatoes for gratin thinner than the rasp or just today bacon slices in very clean stripes.(you can almost read a paper through my potato slices!)So I never tried a ceramic knife.My knives have a much thinner blade. Chefs usually have steel knives,they say the best are japanese ones.But I saw a report on Japanese people on their Germany in one day-trip getting crazy about knives in Solingen (famous german knife factory).That should recommend steel knives.I think.
Ceramic knives are extremely hard. This gives them the ability to stay sharp for a very long time compared to steel knives. The trade off is that they are brittle and only to be used for cutting soft items, anything hard can chip the edge. Drop it and it will break like glass (that's basically what it is). They can be a good addition for a chefs block but it won't replace all knives. They can be sharpened, but have to be sent back to the factory to do it.
PROS 1.Lightweight- Ceramic material is very light weight. The lighter the weight is, the less strain on your arms and shoulders. You can rip through all you're cutting like a pro. 2. Durability - They will stay sharper for longer periods of time than stainless knives and can go years without needing to be resharpened. 3. Sharpness - The materials that make up a ceramic blade is very hard. It's the second hardest material, ranked after diamonds. After it's sharpened, it can keep its razor sharp edge and will not wear out. 4. Chemically inert - Being chemically inert means that these knives won't give your food a metallic smell or taste like steel knives will. They also will never brown your foods like steel knives can. The surface of ceramic knives will also resist germs, so they are great for people who suffer from certain allergies. 5. Pleasant - No more cries while cutting onions and cut tomatoes without crushing them. Anti-bacterial with good hygiene standard. CONS – It’s not perfect. 1.Brittleness - Hardness doesn’t mean it isn’t breakable. Ceramic knives aren’t meant to cut hard food such as frozen foods, bones, or anything that isn’t easily sliced. The blade is sharpened so thin that anything hard can put a chip on the tip. 2.Price - Ceramic knives are some little expensive compared to other high end steel knives. All ceramic knives are very high end. Alternately, some major brands (HornTide, etc.) often have sales at various stored (especially Amazon Marketplace), dropping prices on select models by as much as 60%.
