How does a ceramic knife differ from a metal knife?
The only difference is the material the blade is made out of. If you know anything about knives, you’ll know the blade is the most important part of the knife, thus making ceramic and metal knives very different. What happens when you replace the most important part of a knife? You’ll get a bunch of pros and cons.
PROS – For its price, there better be some pros.
- SHARPNESS – The materials that make up a ceramic blade is very hard. It’s the second hardest material, right after diamonds. After it has been sharpened, it can keep its razor sharp edge and will not wear out. If you ever do need to sharpen it, most of the manufacturers will sharpen it for free. Manufacturers of metals knives will never offer you that service since they need to be sharpened so often.
- ODORS – Ceramic material is not very porous at all. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won’t transfer to the next food item.
- SANITARY – Ceramic blades are very dense, with very little pores. Just like your face, the fewer pores there are, the less dirt and grime can get into the pores. A quick rinse in warm water will get your ceramic knife a lot cleaner than a thorough scrubbing on a metal knife.
- WEIGHT – Ceramic material is very light weight. The lighter the weight, the less strain on your arms and shoulders. You can rip through all your cutting like a pro.
- RUST – No metal means no rust.
CONS – It’s not perfect.
- BRITTLENESS – Hardness doesn’t mean it isn’t breakable. Ceramic knives aren’t meant to cut hard food such as frozen foods, bones, or anything that isn’t easily sliced. The blade is sharpened so thin that anything hard can put a chip on the tip. The knife can be dropped tip down without shattering, but the thin tip and edge can chip away. Chips can be fixed with a sharpening but we still do not recommend it. If you dropped a metal knife tip down, the blade would bend and require a professional alignment as well.
- PRICE TAG – I really don’t think they are too expensive compared to other high end steel knives. All ceramic knives are very high end. But the lack of low end models makes cost an issue.
- VERSATILITY – It is not the most versatile knife in the kitchen. It doesn’t make a great all purpose knife, but it does excel at it’s intended purpose, slicing! Save those rough tasks for you butcher’s knife.
Is it worth the price?
To begin, I really don’t think they are that expensive. You can get a top of the line ceramic knife for around $350 (such as the Kyocera Kyotop Knives), and many more super high quality ones for less than $100 (such as the Miyako 7inch Glossy White). Shop around for a high quality metal knife and you’ll be looking to spend over $300 or more! Most people think ceramic knives are expensive because they can’t find a cheapie $10 one from Walmart. Each ceramic knife goes through a long manufacturing process which makes it high end.
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