The chances are high that when you talk of a blade of knife, most people will imagine a solid piece of quality stainless steel – not ceramic. Yet, the latter has gained massive recognition in the recent years as the best alternative to stainless particularly as a kitchen knife, it being an old material notwithstanding. Ceramic knives are closely associated with the old Chinese vases, but they’ve since evolved into brutal, sharp, and rigid non-metallic solid pieces of knives.
If you’re considering buying a knife made of ceramic material, this post will examine some of their advantages that will help you make an informed decision and even support your choice.
#1: Stays sharp for years (on end)
Forget the handle. The edge of a knife’s blade and sharpness are the most vital characteristics of a knife. Ceramic knives maintain a sharper edge that lasts for years on end. But the same cannot be said of a stainless steel knife, which often loses its keenness within a short period of time. The key material that keeps ceramic knives profoundly sharp is Zirconia. It’s harder [and metallic solid] than stainless steel. That explains a why a chef knife must be made of ceramic.
Ceramic knives come across as extremely light in weight yet so sharp to be ignored. Their sheer weight is what gives them an advantage over stainless steel. Most people might consider the weight of ceramic knife a put-downer, but that’s before they try it. Most chefs prefer ceramic to steel when it comes to knives. It’s easy to see why. The weight is minimal so as to become less tedious when handling (or doing) mundane tasks such as slicing cheese or bread.
Ceramic knives are easier to clean (and to remove clogged dirt) hence cleaner than steel, thanks to tiny pores on ceramic material that don’t allow dirt to remain ingrained. Steel material has huge pores on them, so, unfortunately, grime and dirt gets deeply ingrained in them. That is why it’s advisable to purchase a kitchen knife made of ceramic for hygiene purposes.
Perhaps that’s what makes ceramic knives attractive and popular. They are not susceptible to rusting. Not even in the near future. Why? Simple! They’re not made of steel material, which often contains iron alloys that corrode at the mere presence of oxygen and water to form rust. A ceramic knife is thus forever rust-free. What a relief! Rust is unsightly (and unsafe to eat).
Compared to steel, ceramic material takes the Oscar home. It’s worth adding a knife made of ceramic material to your collection. After all, it equally doesn’t contain any chemical properties, and it is much better for specialization.