Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Mar 30, 2007 04:46 AM

Ceramic knife

Does anyone have an opinion out there on them? I would like to buy one but there seems to be so many in the market place. I am a little hesitant about buying one on line ( I like to see how it feels in my hand) but at least I could start with some research on ones that are recommended.

  1. Click to Upload a photo (10 MB limit)
  1. Suzie, don't do it. It's impossible to sharpen at home and while the manufacturer will resharpen it for you, it's a pain to wrap it up and send it in because the blade is so fragile. That being said, I have a Kyocera 6" Santoku and I like it. The coeffiecient of dynamic friction between the blade and what you are cutting is lower than it is for a metal knife. In other words, the side of the blade is naturally slippery so it appears to cut more easily.

    5 Replies
    1. re: Theodore

      They can be easily sharpened with diamond bench stones.

      1. re: ♪♪♪

        Really? Is that the way you do it?

        1. re: ♪♪♪

          I didn't think that was possible??

          1. re: Suzie

            Diamond is harder than ceramic. You have to finish with very light pressure on a high grit to avoid chipping the blade.

          2. re: ♪♪♪

            looks like my edit didn't work...

            what I meant to say in my first post is just that diamond easily removes material from the edge... HOWEVER getting a fine finished edge is trickier than with a steel knife due to chipping.

            testing another edit here...

        2. I love going to visit my mother in law just to slice tomatoes with her ceramic knife. I haven't found one I like anywhere near me, but I keep hinting so hard to her that I really like how hers works and wish I had one.

          She smiles and ignores me a she hands over another tomato. :)

          By all means, get one. They shouldn't NEED sharpening if you take good care to store it, cut only certain things (veggies, let's avoid de-boning or such), and store it properly.

          1. I've owned two, both received as gifts and I did like them, the inability to resharpen them myself and the relative fragility of the blade edge eventually relegated them to the back of the collection. I think I'd spend my money on a really good conventional knife I'd worry less about.

            1. They are a fun "add-on" to have, though not a necessity. If you already have good quality knives for the basics (chef's knife, slicing knife, paring knifes) and have filled a need for specialty items (fillet/boning knife, cleaver) it is a fun high-tech addition. The edge on some is like a scalpel, and the super smooth surface can give an almost lubricated feel to certain kind of cutting tasks.

              I have had a ceramic peeler for over five years and it still peels like new, a ceramic grater is probably almost as old and it too has not dulled a bit. I have had a santoku for about two years and it is basically a 5 and half inch long razor...

              2 Replies
              1. re: renov8r

                I do have a great set of knives but I LOVE gadgets so I am sorta looking at this addition more as a cool gadget (slicing tomatos etc) but I want to make sure I invest in a good one. Thanks for all your help!

                1. re: Suzie

                  I have 4 ceramic knives and love them. The oldest is 5 years old and still slices tomatoes paper thin. My knives are Kyocera. The chef knife is my workhorse.

              2. The original comment has been removed