Ceramic kitchen knives are becoming the first knife choice of the best chefs in the world. There are several reasons for this. Those paper thin slices of fish you find in sushi are a breeze to cut with a ceramic knife and they leave behind none of that metal taste you get from a regular steel knife. You don’t want to use ceramic knives for boning meat or with any twisting motion because they are more brittle than steel and they could snap, but they are now considered the superior kitchen knife for almost all other uses, and they are ideal for slicing fruits and vegetables, or razor thin slices of raw fish for perfect sushi.
Harder And Sharper Than Steel Knives
Ceramic kitchen knives are made from zirconium dioxide, one of the most studied of all ceramic materials. Zirconia is very useful in its ‘stabilized’ state and when it is used to manufacture ceramic kitchen knives, they are almost impossible to blunt due to their hardness plus they stay sharp almost indefinitely. They never rust, and they never stain, plus no microbes means they are much more hygienic than a metal knife, and being lighter than steel and better balanced, they are a lot more comfortable to handle.
How They Are Made
The ceramic production process of ceramic kitchen knives is a long and complicated process and the Kyocera Company of Japan is considered the world’s leader in producing this unique product. If you enjoy seeing how things are made, you will find it quite interesting. If you would like to see and understand the whole process of creating these remarkable knives, check out this video. It shows the whole manufacturing process, from locating and mining the raw materials all the way to the finished knife.
All in all, ceramic kitchen knives have a unique combination of benefits that are not found in any other knives, and since we first discovered them, we have used them almost exclusively. If you appreciate the value that a good tool brings to an endeavor, you will love owning and using your ceramic kitchen knives.