Ceramic blades

T

Tlov72

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Feb 24, 2013
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Just got a schrade 401L in the mail today. Its the first ceramic blade knife I've ever handled and I have to say its pretty nice. Does anybody out there have any experience with ceramic blades like durability or resharpening. Or do you really like or hate them? Tell me all about them!
 
Portman, ,I really like this Schrade. It has carbon fiber scales and the fit & finish is really good for a Chinese made knife. Only paid around $45.
 
I've heard you don't have to / not supposed to sharpen ceramic blades.
I've got some ceramic kitchen knives, but upon doing some research, if they were made in China, they're the same material. They're not purely ceramic - they have traces of metal mixed in for security reasons (apparently some international law or something, to prevent them from being taken aboard planes). I really like mine, but as an EDC folder, you absolutely don't want to do any sort of prying, not even to, say, remove an avocado pit (you know, how you kinda smack the blade into it, and twist side to side?yeah, don't do that.)
 
Yeah, I'm not gonna be prying with it. It will be a gentlemans knife to carry when I wear slacks.
 
I use ceramic blades in the kitchen all the time. The edges really last. I use the sides of the ceramic blades for a finishing steel for my metal knives (they're as hard as a rock and as smooth as glass). I got a Kyocera power sharpener for the ceramic blades, but I haven't had to use it yet. It is designed for larger kitchen knives.
My folding ceramic bladed knives are used mostly as portable sharpening steels.
 
Ceramic is more brittle than steel. Great for slicing but more care should be taken when using the knife as they are much more prone to chipping and breakage.

Ceramic will dull over time. But they absolutely keep an edge much, much longer than more expensive steel knives and CAN be sharpened with the appropriate device or sending it off to a sharpening service.

I own a Stone River Gear folding, ceramic, hunting knife. Nice little knife. Stone River Gear provides lifetime sharpening for the knife. Have not needed to use that service yet. Probably never will as the knife gets little real use. Wife also has a few ceramic kitchen knives and they have kept a very nice edge for a very long time. One broke when she tried to use it to separate some bones (ribs? IIRC).

So - pros and cons. I feel more comfortable using steel (even in the kitchen) while Wife prefers ceramic.
 
I have a Boker ceramic folder. It's not bad, but I could never use it as an EDC (or for much in general) because it just chips too easily--a conclusion I came to after it chipped while trying to cut a fried plantain. Granted, fried plantains can be quite hard, but most food isn't supposed to break your knife.
 
Here is a sterile ceramic folder that I like. The blade can be opened one-handed. It is a slippy. Peels an apple like a laser, weighs nothing, cleans easily, not gonna rust and is big enough to be useful and fit my XL glove-wearing hand. I was attracted to the green/white color as it breaks the black/silver typical knife color scheme. Were I to drop it in the grass then I'd probably cuss the color.









[video=youtube_share;Yuy2pd5rFBU]http://youtu.be/Yuy2pd5rFBU[/video]

The pivot looks adjustable but it is not.

Made in a small factory. Sold by others. One vendor calls it: POTENT PK2-WO2 Zirconia + ABS Folding Ceramic Knife - Green + White
 
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ive been using ceramic in the kitchen for some time and really like it. i got a couple at harbor freight for a pretty good price. the one has some small chips out of the edge but they act like serrations and seem to help it bite into material. been wanting to try a ceramic folder for a while, might look into those stone river
 
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