Ceramic Blades?

S

Sgeorge

Joined
Apr 6, 2016
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I haven't seen a lot about ceramic blades on the forums. I just thought Id make a thread to get some peoples opinions on them. Whatcha guys think?

I think there pretty interesting, I haven't had a chance to handle any but apparently the edge retention is crazy good.

Stone River Gear look particularly interesting to me.
https://stonerivergear.com/ceramic-knives-1.html
 
The edge retention is good but I have been told they are brittle. If you drop one there is a good chance it will crack.
 
I picked up one of the yoshi knives it seemd sharp and did hold the edge, unfortunately it broke in half after about a week of use. My wife was using it and put it into the sink to hard and it broke. Imo waist of money, knives should be made of steel.
 
Mine are all doing fine after years of use. But they are getting dull and are impossible for me to sharpen. Well not impossible but the stones which I'd waste on them might cost more than a knife.
In the long run and if you know how to sharpen, steel is just the way to go.
 
I think there horrible. They are not as sharp as steel knives.
 
They're much sharper than steel blades and will retain their edge longer, but being as hard as they are, they'll chip/break easily and you'll have a heck of a time sharpening them. (I own a couple, and wouldn't even try.)
 
Never owned one, read a lot about them.

Main negative is they are very brittle, probably won't stand up to the tough/careless use the majority of us give our kitchen knives....something that would have to be specifically pointed out to the end user.

If you buy one, be sure to file the purchase receipt alongside your will and property deed---the day will come where you'll need to return that "lifetime miracle knife" for sharpening or warranty replacement when it breaks. Guaranteed.

I think they are worthless to be used as most of us would use a fixed blade or folder. Too delicate.
 
Maybe I'll buy one as a novelty. Why not they ain't as expensive as the once were.
 
There is a big difference in whether it's made by Kyocera or the cheap Chinese copies . While Kyocera is the best the blades are inherently brittle . Sharpening is difficult as the material is sensitive to even fine scratches which start fracture !. Interesting but not for me.
 
Honestly? I'm not really a fan of ceramic blades. My first experience was with boker black ceramic blades and then with the cheap white kitchen knives after the technology reached more people. I initially was taken in by claims of knives that never dulled or scratched and really didn't find it them to live up to the claims. Sharpening is nearly impossible for me and some are pretty chippy. I'm sure it gets better with higher end knives but I simply prefer ease of sharpening and toughness.
 
I found ceramic knives to be brittle. They have no flex. They chip easily and are way too tough to sharpen. I wanted to like them, but they just don't cut it.
 
My wife was given one made by Hen & Roster. I don't find it any sharper than my normal kitchen knives. Well, maybe a little. Over all, not impressed.
 
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I have 2 - a cheap Kyocera kitchen knife and the Boker Anti-Grav. Both are sharp as hell, and amazingly light. The Boker has a carbon fiber handle, and I popped of the pocket clip, so its even lighter. If you know the limitations of the blade you should have no problem. It drives me crazy when I hear people complain about the blades breaking when they were dropped. Be more careful or get a steel blade. They are great in the kitchen as they keep fruit and vegetables from oxidizing like many do with a steel blade.
 
I received a anti grav as a gift, way different feel than what I'm used to using. It cuts pretty good but I have steel knives that are sharper and if I ding 'em, I can fix the edge.
 
https://youtu.be/Yuy2pd5rFBU

Here is a one hander ceramic knife I carry for food work. It weighs near nothing, cleans up fast, won't rust, won't need sharpening for as long as I live (I have diamond steel if it ever does) and it cost, well, was gift from member on other side of world. I love it.

POTENT PK2-WO2 Zirconia + ABS Folding Ceramic Knife - Green + White
 
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I have one in a Chef/utility style and, even new, it was in need of a sharpening right away. It would not even cut the plastic around a package of burger. It is very light and works well in the hand. I won't be buying another, however, because what I like about knives is the steel.
 
wow, I was wrong, guess anything can get sharp with the right equipment and knowledge


[youtube]ESzGLSI1URE&nohtml5=False[/youtube]
 
The ceramic pairing knives aren't bad, if you don't pair stuff that often cause at that rate they'll likely never go dull.
 
The technology is coming along way, and for some uses, they are already adequate. For the average person, maybe not there yet. but it won't be too long before they start to make bigger waves. If it fits your needs, I'd say that its well worth looking into.
 
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