Can't make ceramic knife shave!

When McClung started making his ceramics, Lew was just selling regular Ez-Lap plates to sharpen them. These are the cheap lower grade poly diamond plates.

-Cliff
 
If I missed it in the thread I apologize but the real issue with ceramic blades is brittleness. Hence, if you put too acute an angle on the edge it will chip easily. In my experience, these knives hold up reasonably with about a 30 degree bevel which makes them not terribly sharp. I ground my Kyocera to 20 degrees and it didn't last long. The edge chipped just cutting things normally around the kitchen. The advantage of these knives is edge retention and nothing else that I can determine. They do sell like hotcakes, though. Take care.
 
I run the OK-45 at ~15 degrees no problems with chipping in the kitchen or on various utility work (ropes, carboard, woods etc.). I don't cut bone however and would imagine it would not take well to heavy staples or the like. I think I'll try some small bones the next time I get a few chickens to see how it fares.

-Cliff
 
I've had my share of ceramic knives. I think they are junk. The ceramic blades chip way too easily and they make lousy cutting instruments. Ceramic blades are like a file, it's so hard and brittle that if you drop it, chances are, it will crack or break in pieces. This may not be true for all ceramic blades, it's just what I've experienced, and I've experienced a lot.
 
There are many grades of ceramics, just like there are many grades of steel, some are very brittle, some are not. The ceramic composites for example have been used to make hammers.

-Cliff
 
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