Ceramic blades

[AussieKnifeNut]

Whats the advantages of ceramic blades? They seem to hold a really nice slicing edge but on the other end of the scale they are brittle due how hard it is and a bitch to sharpen. I've considered picking one up as a novelty blade to keep in its box. What do others who have used/own ceramic knives think of them?

 

[me2]

I find them pretty interesting, though I dont have one. The ceramics used have improved greatly in toughness recently (10 years). They have also gotten cheaper. My local store has the Kyocera models for as little as 25 dollars. Also, the designs have changed. Corners are well rounded, and all the parts you would expect to break off, like tips, are gone.

 

[MassMatt]

They are very sharp but while they are tougher than they used to be, they are still far too brittle for many uses, and pretty much impossible to sharpen. They don't rust or react to foods so they are good for light kitchen duty.

 

[JerryIsAlive]

My parents have a set for the kitchen. I think Oprah was pimping them out as the "only knives you need for kitchen". they seem to be very sharp, but thats when slicing raw meat and such

 

[Jesse B.]

I have a Boker ceramic folding knife (titanium framelock), which I also got more for the novelty factor than anything else. Would never work as a full-on EDC, or as a replacement for a dedicated kitchen or dinner knife because--brace yourself for the surprise of a lifetime--it chips very easily. It did however come sharp as hell and due to its non-corrosive properties works a treat for mincing raw tofu or dismembering most ripe fruit, but IME anything of equal or greater hardness to the hardest part of a fried plantain and it's Chippy McGee. Other models may be less susceptible to chipping (including dedicated, fixed kitchen ceramic knives) but unless there have been fabulous advances in blade ceramics in the last two years I missed, they are still too brittle to be used on anything of any appreciable hardness.

 

[CWL]

I've owned ceramic kitchen knives since Kyocera first introduced them in the 1990s.

They are good for prepping soft vegetables, maybe certain meats like chicken and firm fish. Too light to chop. Can't cut or slice certain veggies like carrots. Red meats will stick to the ceramic as you try to slice it. Not good at removing fat or gristle.

Blade will chip if you try to slice hard, crusty breads.

If anything, ceramics may be useful as part of your cutlery collection, if you need to garnish your dishes. As a primary knife or only knife, it sucks.

As a pocket knife, it's still a toy. You'll find yourself looking for excuses to use it on things, but it isn't better than steel knives for daily chores like string and boxes. It may chip when cutting cardboard and may crack if you drop it.

 

[oic0]

I've also got the boker folder. The hinge screw came a little loose and it chipped its self on its own frame while closing.... Far to fragile for much use. Darn sexy though. I've never actually cut anything with it. I carry it in my pocket when im running or walking long distances as its very light and won't pull your pants down like some of my other knives will as they bounce around in your pocket.