I do not have any ceramic blades, although I have been tempted many times.
Ceramic research continues, and may in some number of years yield something for the knife world that is "better" than say the CPM steels seem to be... a magic "steel" for knives if you will. But in year 2000, I'd say look elsewhere...back to metal matrices.
We use ceramic trim inside of metal bodied control valves at work (Petrochem industry), but only in specific applications where erosion caused by high pressure drops and erosive particulate impingement and severe wear make this necessary.
Ceramic is VERY erosion resistant. (it happens to be widely Corrosion resistant also).
Erosion isn't the right term for what we want in knife use. We want "abrasion" resistance, and the two are joined at the hip but not identical. Abrasion has to do with frictional degradation... erosion more with high speed particulate bombardment and micro-chipping kind of wear. I'm no metallurgist, so hope that simplistic description makes some sense. We want abrasion resistance in slicing things. (or toughness via Charpy in chopping things).
Ceramic offers erosion resistance something like 3 to 4 times better than Stellite ("Talonite" and "Cobalt" alloys from the likes of David Boye are versions of what is most commonly and "sans-marketing-hype" called Stellite).
I'm not sure how ceramic and stellite compare in abrasion resistance. Ceramic probably wins.
Ceramic, however, has these drawbacks compared with stellite, 440C, ATS-34, etc:
1. Ceramic is very, very hard, usually Rockwell C scale around 70 or better, and hardness, without any exceptions I'm aware of, means brittle. Brittle means chipped edges, and poor impact resistance in cutlery. Just like diamonds are super hard and will scratch anything, and are bound up in metal matrixes to cut/grind many things in industry, yet you can shatter a diamond crystal with a hammer blow rather simply.
(you can have hard carbides embedded in a softer steel matrix, and the hard carbides tend to cut while the matrix is tough and holds them together, but the Rockwell hardness reading is an aggregate matrix reading as we receive it in Rockwell C scale usually. Has to do with the measurement method....literally, Rockwell machines I've seen use a very hard pointed probe and a known force to make a dimple in the metal, and the depth of the dimple indicates the hardness. Obviously this isn't a measure that gets down into the molecular or even particle level of hardness testing)
2. Ceramic has poor tolerance to temperature shock. If you take a control valve, run hot steam through it, then shock it with cold water, pow.... the ceramic will shatter. Now, is this an issue for knives? Maybe not. It illustrates a weakness of ceramic however. You may or may not encounter in the kitchen unless you deliberately tried .... you might be able to deep freeze and then shock a ceramic knife into shattering with hot water. Don't stick a ceramic knife into hot oil or bacon grease!
3. You are relegated to diamond stones with ceramic knives, which I use anyway, but that can be an issue.
4. Reports are all that you can't get the kind of super fine edge, shaving sharp, on ceramic. Nor can you get a "toothy", grabby edge nearly as easily on ceramic vs. steel, the edges tend to be super smooth, like you'd need for precision leather work or shaving, except ceramic is hard to get shaving sharp due to the line width of the edge...it's limit is thicker than metal I guess.
No ceramic knife blades for me, anyway, in year 2000. Maybe in 2010. Or 2020.
