Ceramic versus Steel Knives, which is better?
Ceramic Knives or Steel Knives, which is better?
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Humans and been making knives and cutting tools since the Stone Age. For thousands of years humans have been making knives out of steel. The 20th century has brought about technology allowing us to synthesize a variety of new materials into knives harder than steel.
These non-melting materials which are made by firing inorganic, non-metallic substances at very high temperatures. Japan was one of the first countries to really pioneer making knives from zirconium oxide due to its exceptional hardness. |
Why buy or use ceramic knives?
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While it may be true that zirconium oxide is much harder than steel knives they are not however second in hardness only to diamond. But they are very close in hardness which makes them ideal for retaining their sharp edge. So what makes a ceramic knife better than steel you ask? Well it’s because of its extreme hardness, the edge of the ceramic blade doesn’t wear way as fast as a steel blade. Thus lasting 10 times longer between sharpening. They are stain proof, rustproof, and much lighter than steel. |
What are the downsides of Ceramic knives?
But don’t be fooled because hardness is not the same as tensile strength or flexibility. Ceramic knives are very inflexible and inclined to break if used in prying or twisting motions. For instance, you would not use a ceramic knife for crushing garlic because the knives can chip.
As such, ceramic knives have a place in the kitchen for cutting fruits, vegetables, and boneless meets. Ceramic knives are the sushi chefs knife of choice.
The type of steel used in regular kitchen knives will influence how long the blades will hold their edge, as well as corrosion resistance and so on. High-end steel knives have higher carbon content. Even good quality steel knives need proper handling and care in order to be free of rust, pitting, and to maintain their sharp edge. This means washing them by hand and trying and storing them safely to avoid injury and damage to the knives. But over time a steel knife will show its age from general use. Even the most quality of steel knives will need to be honed and re-sharpened in order to restore its fine edge.
As such, ceramic knives have a place in the kitchen for cutting fruits, vegetables, and boneless meets. Ceramic knives are the sushi chefs knife of choice.
The type of steel used in regular kitchen knives will influence how long the blades will hold their edge, as well as corrosion resistance and so on. High-end steel knives have higher carbon content. Even good quality steel knives need proper handling and care in order to be free of rust, pitting, and to maintain their sharp edge. This means washing them by hand and trying and storing them safely to avoid injury and damage to the knives. But over time a steel knife will show its age from general use. Even the most quality of steel knives will need to be honed and re-sharpened in order to restore its fine edge.
How to use ceramic knives in the kitchen
Ceramic knives normally are not as diverse in sizes and styles as they are steel counterparts. While the ceramic blade is stronger than steel it is unfortunately more fragile because it is more brittle. This means that if you drop a ceramic knife or attempt to cut bone or frozen fruits it can break or chip.
You should always avoid twisting, scraping, or bending the ceramic blade. When it comes to handling, ceramic knives are extremely lightweight which appeals to many. This reduces hand fatigue and requires much less effort for many slicing tasks than their steel counterparts. Even with their lightweight nature you can get the same great control as with the weighty steel knife. This is all dependent on the quality and design of the ceramic knife.
Because they are very sharp and brittle, ceramic knives must be stored in a custom sleeve or box. They should never be stored in a drawer with other steel knives. Some manufacturers advise that their ceramic knives can be washed in the dishwasher, however most recommend hand-washing, and I agree.
You should always avoid twisting, scraping, or bending the ceramic blade. When it comes to handling, ceramic knives are extremely lightweight which appeals to many. This reduces hand fatigue and requires much less effort for many slicing tasks than their steel counterparts. Even with their lightweight nature you can get the same great control as with the weighty steel knife. This is all dependent on the quality and design of the ceramic knife.
Because they are very sharp and brittle, ceramic knives must be stored in a custom sleeve or box. They should never be stored in a drawer with other steel knives. Some manufacturers advise that their ceramic knives can be washed in the dishwasher, however most recommend hand-washing, and I agree.
Will ceramic knives replace steel knives?
No, ceramic knives will not current state, replace your traditional steel kitchen knives. That’s mainly because their use is limited due to the inflexibility and brittle nature. However, advances in advance ceramic techniques could change that in the future.
Ceramic knives are meant to be used for slicing only. However, they are much more equipped than steel knives for that main task. As such, ceramic knives would nicely expand your selection of kitchen knives for your household. That said, a ceramic knife might become your go to knife for slicing soft vegetables, boneless meats, and breads.
The extra care needed for ceramic knives will probably do tear some consumers, especially those who prefer carefree kitchen knives. However, the avid professional home chef, will find ceramic knives worth the care and they will probably have an assortment of ceramic knives to complement their cutlery.
Ceramic knives are meant to be used for slicing only. However, they are much more equipped than steel knives for that main task. As such, ceramic knives would nicely expand your selection of kitchen knives for your household. That said, a ceramic knife might become your go to knife for slicing soft vegetables, boneless meats, and breads.
The extra care needed for ceramic knives will probably do tear some consumers, especially those who prefer carefree kitchen knives. However, the avid professional home chef, will find ceramic knives worth the care and they will probably have an assortment of ceramic knives to complement their cutlery.