Ceramic vs super steels

P

Papa P

Joined
May 13, 2016
Messages
12
Are ceramic knives still harder than the hardest steel used in knives, such as Rex-121, ZDP-189, and maxamet? I know the harder the more brittle and that hardness is not the only important aspect of a material.
 
Not familiar with rex121 and maxamet but yes, ceramic should be harder than any possible steel composition.
 
For refrence Rex-121 and maxamet can get just above 70rc, while zdp-189 can go to 68rc.
 
I have a boker flipper in ceramic blade with all real carbon fiber handles... but I'm scared of shattering the blade.
 
Don't drop your ceramic bladed knife, it will shatter. Ceramic may be harder, but at least I don't have to worry if I drop my knife with those other materials. Yes, I HAVE owned a ceramic bladed knife, and I don't intend to again.
 
Advanced ceramic that been use on most ceramic knife are much harder than any steel include steel like REX121.

It will chip an edge/tip broken pretty easily from my experience. Edge holding is not anyway as good as it advertised due to the edge chipping...

I would rather have a good all-around stainless like CPM154 or AEB-L over ceramic any day.
 
My understanding of ceramic knives is they are strictly throwaway items. Super sharp for delicate work (ie they're used for surgeon's scalpels) but otherwise not able to be re-sharpened and they're extremely brittle.
 
300Six said:
My understanding of ceramic knives is they are strictly throwaway items. Super sharp for delicate work (ie they're used for surgeon's scalpels) but otherwise not able to be re-sharpened and they're extremely brittle.
Click to expand...

Not at all. There are high end ceramic chefs knives. Stay sharp a long time, but can shatter and need to be sent back to the manufacturer to be sharpened.

At least they used need to be sent back....maybe things have changed in the last couple years.

Either way, not at all throwaways.
 
Papa P said:
Are ceramic knives still harder than the hardest steel used in knives, such as Rex-121, ZDP-189, and maxamet? I know the harder the more brittle and that hardness is not the only important aspect of a material.
Click to expand...

Yea they're harder. But it comes at such a detriment of all the other performance factors that it's completely irrelevant for me and I wouldnt waste my hard earned money.
 
The only thing I like about ceramic is that it doesn't dull or make my food taste funny. I am down to one cheap ceramic paring knife, and it's what I use to cut up cooked food in my cast iron skillet so it doesn't bugger my good knives.
 
Ceramic is way more brittle, and easier to chip an edge. Even when this happens on a very small level, it will make the knife dull. I put a ceramic Boker through a couple of weeks of cutting cardboard, and it went dull as a butterknife. Waste of money.
 
Never owned or used a ceramic blade, but don't see why it can't be sharpened.
Guess I'll buy a cheapie and see.
 
I have been using ceramic knives in my kitchen for over 10 years. No chips, no broken tips. They have been dropped many times on a hardwood floor with no ill effects. I bought a Kyocera ceramic knife sharpener, but I haven't had to use it yet.
I also use the sides of the ceramic blades as finishing "steels" for my steel, Titanium, and Stellite knives. My main cutting board is Corian (MMA plastic), and it is less detrimental to my edges than the wooden boards (maple and bamboo).
The ceramic knives that have plastic handles can go in the dishwasher and experience no corrosion on the micro edge.
 
You must log in or register to reply here.
Back
Top