BOKER Cera-Tac ceramic blade ?

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radu1976

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Sep 8, 2008
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I have just seen that on ebay and I am wondering how the 'ceramic blade' works comparative to an AUS8 / VG-10 steel if it's the case.
I like the design of the knife - quite large for a lenght of 8'+ opened - and it's G-10 handle but I don't know anything about the blade .
 
ceramic blades will hold an edge longer than any steel iirc

they are brittle though and are extremely hard to sharpen without diamond stones.
 
theyre RC IIRC is mid 80+/- very nice edge, chips on anything past light/medium edc use, personnally id stick with steel for the pocket and a ceramic paring knife in the kitchen
 
Wow, thanks a lot for the info ! So it's will hold the edge so much better than the S30V / CTS-20HP steels . On the other side there's the flip of the coin - resharpening - ...
As a result if it's gonna be used only for cutting bread/fruits and cartboard/paper/rope , it should keep its ege for quite some time !
 
sounds good just make sure there arent any hidden staples in that cardboard or youll be kicking yourself till kingdom come
 
According to that : http://en.wikipedia.org/wiki/Ceramic_knife on the Mohs hardness scale the ceramic - zirconia - is rated for 8.5 comparative to the hardened steel 6-6.5 and diamond 10 . So it's probably 4-5 times tougher than steel .
Indeed , they said that the kitchen is the best area of using them - fixed blades though - but ... only boneless meat/fruits/soft stuff . If you carefully use a ceramic knife and never drop it it might last a lifetime without being resharpen :)
 
radu1976 said:
Indeed , they said that the kitchen is the best area of using them - fixed blades though - but ... only boneless meat/fruits/soft stuff . If you carefully use a ceramic knife and never drop it it might last a lifetime without being resharpen :)
Click to expand...
In theory yes, in practice not really. I've tried several ceramic knives and knowing the issues with brittleness I was always extra careful with cutting, ingredients and always used end grain wood board. Still, it doesn't outlast properly maintained good steel knife. I.e. steeling before each use, didn't even have to use 10K stone. Sharpness degrades very quickly and steeling, even on the diamond coated rods doesn't help...
 
Aargh ... that hurts ! I guess you have just save some of my $ as I was almost over a BOKER ANTI MC-PLUS with titanium handles - around 60$ -
They probably don't make huge quantities like other consacrated brands and , as a result , the investment is not too costly so they can't afford to - equivalent to steel - 'heat treat' the ceramic as it should be so that will get its real hardness . Just my thoughts .
 
interesting. i've been using some cheap ceramic blades i got at harbor freight for over 2 years now. no loss in sharpness on these
 
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