Ceramic Knives: The New Hot Item in the Culinary World
Anyone who is working with food, regardless if he/she is a new homemaker or an expert chef, will most likely agree that working with food is much like having to work with wood. The tasks involved can be a labor of love when you have sharp tools and it can be dangerous and an ultimate nightmare when your tools are dull. Doing cutting chores with a dull knife has always been more dangerous because making the cut will require exertion of pressure, and while you do it, you may easily lose control and receive a nasty injury. This is why ceramic knives have been formed to help ease your cooking.
Since sharp knives have been highly regarded and any technology that produces a better knife can become famous quickly, well-created stainless steel knives are most commonly costly and even the best will necessitate regular sharpening and care to ensure that they would not rust. It can be aggravating when you pick up a knife while you are in a rush to prepare a meal, and discover that the edge is very dull that the food you are about to make does not cut and only crushes.
Why do ceramic knives have so many loyal users?
What food prepares love about ceramic kitchen knives is that the blade stays sharp for ultimately long periods of time. The knife is thin and light and should be able to cut paper-thin slices of cheeses, fish, vegetables, and meats. The blade is not picking and holding any contaminates, which may pass on unwanted tastes of food. Even though lots of high-end stainless steel knives are able to accomplish these goals, they are subject to periodical losing of their edge.
These are several of the reasons, why ceramic kitchen cutlery has found many loyal users. Its blades are produced through a sintering process. Sintering is a method where extreme heat and pressure have been used for molding materials into finished shapes. The finished blade of a ceramic knife is very tough and hard that you may think that they are sharpened with diamond wheels. Diamonds are the only material that is harder than ceramic.
While ceramic knives are said to be the sharpest knives available, the advantages of this knife, along with its toughness and hardness, are contributing to its weakness. Lots of food handlers commonly abuse the blades of their steel knife by prying against bones and by dropping them. However, all these will never do with a ceramic knife because its blade is very hard that they cannot bend and return to shape as what steel knife can do. If they are dropped, bent, used for prying lids, and other actions, they will certainly chip or break. As with any accuracy woodworkers cutting tool, they necessitate more care as compared to steel blades.
Quality and Cost-Effectiveness
Because the positives of these knives are outranking the negatives, it is hard to look for owners who have many negative comments regarding the best ceramic knife even if they are using the cheaper models. These knives are ranging in prices from around 20 dollars up to a hundred dollar. The owners of a cheaper knife are still happy because they notice the increased sharpness and capability to do many kitchen chores better with less effort, although these knives not near the quality of the more expensive knives.
Moreover, most expert users are happy with their knives because they are lighter than the steel knives. One reason for this is because the blades of these ceramic knives are much lighter as compared to steel, and so there is no need to add additional material in the handle to help in balancing heavy blades. It makes them much easier to use. Many of them also appreciate the fact that these blades are not going to change their natural state and they are not going to rust.
The sharpness of ceramic kitchen knives is a bug issue. Lots of ceramic knife owners said that these knives will remain sharp ten to fifteen times longer than the steel types. Nevertheless, it may also be a negative. Because this material is very hard, you won’t be able to sharpen it easily like the steel blades, and it needs to be sent back to the factory for sharpening.
Ceramic kitchen cutlery is scientifically proven to be not contaminated by juices, acids, salt, and other substances when used for food preparation. These substances are known to cause stains on blades, which prevent them from easy clean up and thus, ruining the knife. Consequently, the knives are not going to affect the taste of food or its healthy properties, and so it is an ideal option for mothers with babies. Ceramic blades are not porous and very dense. A fast rinse in warm water will make this knife much cleaner as compared to a thorough scrubbing on a metal or stainless steel knife. The strong smells of onion, fish, garlic, and more can be washed up easily just with warm water.
If you are using steel knives for cutting food, some of chemical properties have a tendency of giving the food with some metallic tastes. It will not happen with ceramic knives for the reason that they do not have the same properties.
Regardless, if you are preparing food in your own kitchen or you are a professional chef at a restaurant, you would do yourself a favor to investigate all that that these knives have to offer. Using the right tool can make many kitchen chores a joy and if you do much cooking, you will surely find yourself reaching for your ceramic knife more and more. Be sure to spend a little research to make sure that you have the right knife for your needs and budget.
Wilsoncutlery.com is offering the best quality ceramic knife that suits your every kitchen needs. Ceramic knives are known for their capability to hold a sharp cutting edge longer than the other types of knives. Kindly visit the site to learn more.
By: John Rowe A chef at heart but an avid tinkerer. I have worked in restaurants for the last 17 years and want to give back to my community of foodies like me. I started this site to give more people more accurate info on Advanced Ceramic knives and be the single source for unbiased info on the subject. I only allow researched an academic articles backed by science and facts.
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