When You Go Ceramic Knife - There is no Going Back!
I'll admit: I, like many kitchen newbies, was a bit skeptical about trading my set of iron knives for ceramic ones. Boy, was I wrong! Right now, I wish I had started using ceramic knives since I opted for home cooked meals.
With my sleuthing hat on, I scouted online for any worthy kitchen upgrade, only to land on a review that said ceramic knives by Wilson Ceramic are the "new thing." Well, I didn't simply want a "new thing," my kitchen needed the " it thing."
So, it all started one lazy summer afternoon. I was literally bored to the bone. An idea hit me: "maybe I should upgrade my kitchen cutlery." And, God knows, I needed an overhaul of my kitchen rack. Like any shopping adventure these days, I fired up my laptop and did a little diligence.
To cut the long story short, I received a package with a set of ceramic knives from Wilson Ceramic a few days later. It wasn't an easy decision, but several glowing, positive reviews got me by surprise. Just like that, I joined the ceramic knife bandwagon. It's been a year now. And trust me, I won't be hopping off anytime soon.
What's All the Hype About Ceramic Knives?
These knives work just like their packaging say. They slice or chop through veggies, fruits, and herbs like butter. Want to slice or dice onions, tomatoes, celery, avocados, and so forth? Done kitchen mate - the whole process is effortlessly easy.
Holy Grail Sharp
I've never seen a blade that is sharper that a ceramic knife; it simply dwarfs high-end steel knives. They are honed so sharp and thin that cutting through a pumpkin is a breeze. Unlike steel knives that go dull with time, ceramic knives retain their high-quality edge even with extended use. The best thing: it's sharpened using state-of-the-art diamond tool, making it exceptionally razor-sharp.
I find my Wilson Ceramic knife hard and unexpectedly tough. The packaging says they are crafted from zirconium oxide, making them almost comparable to diamond on the hardness scale.
If you are a healthy freak like me, then these knives are truly a slice of heaven. Here's one thing about ceramic knives that simply knocked my socks off: they neither rust nor transfer food flavors. A simple wipe take care of everything.
As you might expect, ceramic knives aren't cut out for hard materials like frozen food and bones. But, I rarely have to de-bone meat. Some sites say they are brittle, implying that they can chip. In my one year experience, however, I have not witnessed any of these setbacks with my Wilson knife.
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.
This is a raging battle that many would love to avoid. In order to create true value, it is important to look at what Ceramic Knives can do and give a balanced assessment that would guide the savvy consumer...