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Ceramic vs Steel Knives: Is One Better or Are They Just Different?

Talyn

Talyn

SAINT
Founding Member
Are ceramic knives better than steel versions in one way or another? Or are they a fad that will fade in the coming years due to the public’s lack of interest? Not to mention a lack of purchasing such a seemingly unorthodox product?

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Ceramic vs Steel Knives: Is One Better or Are They Just Different?

There’s nothing better than a knife with cold, hard steel backing it up. Or is there? Today, more and more
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My chef, the one and only Wonderful One, has high end versions of both, as both have their dedicated roles. She has used and loved ceramic blades long before they became more mainstream. They're well worth the cost of professional sharpening a few times yearly.
 
I think like most things, ceramic knife's quality varies pretty widely. If I understand it correctly, the better the ceramic, the better edge the knife will take and hold. I think it has to do with how fine/small the individual particles are in the clay, and exactly what they're made of. The finer the ceramic, the better/sharper the edge ... but it's also the most easily chipped. And quick few licks on the steel won't fix it. Chips can often be removed and the blade restored, but it's a time and labor intensive operation. I've had a couple kitchen ceramics for several years and don't really care for them. However my wife loves them ... I think due to the weight. They are very lightweight when compared to a similar steel knife.
 
I've been using ceramic knives in the kitchen for around 15 years. They are knives, and sharp ones too, and they are used for cutting. They are not screwdrivers or prybars or can openers or hammers or the myriad of other things that steel knives are sometimes used for in a pinch. I've broken or chipped ceramic knives a time or two but it was always because I was misusing it.

Once I figured out they are for cutting stuff only I found that I really like them and I have them in half a dozen different sizes and shapes hanging on hooks on the side of my fridge in the kitchen.
 
Any knife sharpeners will work, but the hardness of the ceramic blade takes a lot of work.
I no longer have any ceramic blade knives, not worth it to me.

I've made knives; I used 440C and 1095 steels. I sold all the knives I made, and don't have any left
even for me to use.
 
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