The ceramic knife: advantages and disadvantages at a glance


High-quality ceramic knives are not exactly cheap, but the purchase can be quite worthwhile. The hard blades have some advantages over conventional steel knives that are important in everyday use. But there are a few disadvantages that should be considered before buying. We advise you.

What advantages does the ceramic knife bring?

High-quality ceramic knives without steel inlay remain astonishingly sharp for careful treatment, which is due to the above-average material hardness. They also do not rust in contrast to some types of steel and offer water spots hardly a chance.

Ceramic knives also have the advantage that they are real lightweights and so have the nose ahead of steel. A ceramic blade is odorless and tasteless and not magnetic. It is suitable for allergy sufferers and absolutely food safe.

The disadvantages of the ceramic knife

As already mentioned in the introduction, high-quality ceramic knives are relatively expensive to buy, because they result in a complex manufacturing process. You can not use them for every clippings: Frozen foods, bones and hard bread crusts are taboo.

A ceramic blade should always be pulled straight through the clippings, with gentle pressure from above. For chopping, levering and rasping, it is better to use a steel blade, which can handle such a treatment better.

A very hard blade does not wear out quickly, but it breaks easier. Most manufacturers refuse to sharpen a ceramic knife by hand, but there is often a free grinding service. Steel knives do not have to be left out of your hands for sharpening.

Notes on material care

Handle as well as possible with your ceramic knife. Store it in the knife block or get a blade guard. To clean a wet wipe and then drying, the dishwasher is rather to be avoided.

Should I buy a ceramic knife?

The ceramic knife offers a comfortable and visually appealing addition to the steel knife. Allergy sufferers in particular benefit from the hygienic material. Use your ceramic knife to cut meat, vegetables and fruits, and also have steel knives for other jobs.

Tips & Tricks

Cut with your ceramic knife only on a plastic or wooden board. When cutting on stone, glass or porcelain, the blade can be damaged, porcelain is also scratched.


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