Ceramic Knives - Pros and Cons

Ceramic knives were invented in Japan by the company Kyocera. In 1984, the first knife was sold. Today, ceramic knives of various manufacturers are in the TOP-20 of the goods for the kitchen according to the data of the largest Internet project of Japan Rakuten. Sales are not limited to the Japanese market alone. At the moment, ceramic blades are in demand all over the world, and buyers prefer knives of Japanese manufacture, trusting their quality and safety.

The production of such knives is the sintering of zirconium oxide at ultra-high temperatures (above 1500 ° C). The obtained material is harder than diamond and considerably exceeds the hardness of steels.

Let's look at the merits and demerits of Japanese knives from ceramics.

The first thing that attracts in blades from zirconium oxide is sharpness. Getting a quality cut without sharpening in a zirconium blade is embodied at the highest level. Ease of care + diamond sharpness is the secret of the love of housewives. Crisp crust of freshly baked bread, fragrant sausage, fish or meat - these habitual products will always be cut perfectly if cut with a ceramic knife!

When buying ceramic knives, you forget about the need to sharpen for a couple of years. Yes, yes, for several years the knife will serve you faithfully without sharpening.

At the same time forget about rust. Unlike expensive steels, ceramic knives do not rust and do not require careful care.

For allergy sufferers, ceramics are the material of first choice. It does not oxidize even in the most aggressive environment, and does not oxidize food itself. Always the original taste is what every fan of natural products dreams about.

There is one more everyday advantage. Probably, each of us remembers how difficult it is to get rid of the characteristic smell of herring or smoked sausage on the blade. So, the ceramics of smells do not absorb, you calmly proceed to cutting the next product, just rinsing the knife. Your cheese will not smell of sausage, and apples - cheese.

Many parents choose a ceramic knife when the child tries to help in the kitchen. Incredible lightness, rounded ends of the blade and cheerful colors of ceramic knives (for example, Hatamoto knives) will help young cooks to love creativity in cooking.

Unfortunately, the ceramic knife is not perfect. There are a number of shortcomings, which must be known, considering the purchase of a ceramic knife.

The main disadvantage of zirconium oxide is the reverse side of its advantages: the harder the material, the less flexible it is. Ceramic knives can not be thrown into the sink, they can not stand the fall on the tiled floor. From such loads on the knife, chips may appear.

Hard as a stone , zirconium oxide can not be ground on an ordinary grindstone. Earlier sellers definitely did not recommend sharpening such knives themselves. Now, there are diamond-sharpened sharpeners on which ceramics are perfectly sharpened at home. However, such sharpeners will have to be purchased additionally, since they are still rare in our kitchens.

It is unlikely that it will be convenient to cut large products with a ceramic knife. Set it aside when slicing a watermelon, melon or pumpkin.

Also, do not leave the knife unwashed after working with dyeing vegetables and fruits: with long contact, juice, for example, carrots or beets, can leave stains. However, in order for the blade to be painted, a really long contact will be required.

And the biggest drawback of a ceramic knife, unlike a steel knife, is that because of its fragility, it is unlikely to remain a companion for life, as any owner will necessarily want. However, this defect can easily be corrected by the acquisition of another specimen. By the way, that's the way a huge number of customers do, buying a new knife instead of lost. After all, Japanese ceramic knives have already demonstrated their dignity and users are not ready to refuse them.

Now the choice is yours: traditional steel or innovative ceramics.

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