Ever since in 1985 the Japanese firm Kyocera started production ceramic knives disputes about the expediency of their use do not subside. To date, an unusual product has both its fans and ardent opponents, who have a weighty argument for their position. In order to understand the ranks of which of the camps you are ready to join, consider the main pros and cons of a ceramic knife.
Advantages of ceramic knives
1) Ceramic knives are based on zirconium dioxide, which is pressed in powder form in molds and subjected to long-term firing. Thanks to the resulting fine crystalline structure, we have a knife with a blade hardness of approximately 8.2-8.5 on the Mohs scale. For comparison, steel boasts a maximum of 6.2 on the same Mohs scale. This is the explanation for what Ceramic knives keep sharpening for a very long time. Manufacturers generally assure buyers that a ceramic knife will never require additional sharpening. However, this is nothing more than a publicity stunt. Any knife will become dull sooner or later, another thing is that a ceramic one will do it much later;
2) Zirconia ceramic knives are very sharp. They do an excellent job of slicing bread (without crumbling it at all), vegetables and boneless meat. It is easier to show it once in order to dispel all doubts about the sharpness of ceramic knives;
3) Ceramic knives Corrosion is not terrible, and all the troubles that accompany it. In addition, they are chemically neutral and do not oxidize products (cut with a ceramic knife - they retain their color, taste and smell, without a metallic taste). Ceramic knives due to the high density of the material, they prevent the growth of bacteria and the formation of stains on the working part of the knife itself;
4) Aesthetic appeal and comparative lightness of the knife. Ceramic knife lighter than its metal counterpart. This is especially valuable for people who spend a lot of time in the kitchen - when long work with a knife, the hand will get tired much less;
5) Ceramic knives are quite unpretentious in their care. They are very easy and quick to clean from any contaminants. However, the use of a dishwasher in this case should be abandoned, sooner or later this will negatively affect the knife. Ceramic is a rather fragile material that should not be put at risk once again.
Cons of ceramic knives
1) The hardness of ceramic knives is paid for by their fragility. This does not mean that the knife will break from the first fall, but you should definitely not abuse it. Sooner or later, the resulting microcracks can transform into something more serious. Knives require careful and careful handling - if used improperly, the knife may well break, but these are not the problems of the knife itself, but the way it is used. Most of the reports of broken knives, chipped tips, and crumbled cutting edges come from people who misused the knife or didn't follow the rules for using it.
Crash tests of ceramic knives.
2) Lack of universality. This point follows entirely from the first. ceramic knife you can’t chop bones, try to open cans with them, cut frozen foods. Moreover, you should work with such a knife on wooden or plastic boards. Violation of these rules will lead to the fact that the cutting edge will simply crumble, and the knife will lose almost all of its positive properties.
3) The complexity of sharpening. Sooner or later (even with careful handling) the cutting edge will become dull, and the question of sharpening the knife will arise. It will be more than problematic to do this yourself, for this you need special tools with diamond coating. It will be safer to give the knife to a specialized workshop. However, there are also automatic devices for sharpening ceramic knives. The Japanese corporation Kyocera produces two models of such knife sharpeners - Kyocera DS-20 (mechanical) and Kyocera DS-50 (electric). Both sharpeners restore the sharpness of the knife well and can even straighten small chips up to 5 mm. Of the alternative analogues, it is worth noting the Kasumi 33001 sharpener, which has compartments for sharpening both metal and ceramic knives.
Buy or not ceramic knife — independent choice everyone. If you are willing to pay decent money for a ceramic knife and use it for its intended purpose, then most likely you will be satisfied. If you buy Chinese models and carelessly treat them, then the consequences will not leave you waiting. This is exclusively a kitchen knife designed for cutting vegetables and bread, not universal tool, with which you can chop everything that comes to hand.
It should be noted that the article considered ceramic knives from well-known manufacturers, such as Samura, Kyocera, Swiss Home, etc. Which have long gained a reputation as reliable manufacturers of these products.
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2015-11-25
Date: 25 11 2015
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Good afternoon dear readers! Today we will talk about items that no kitchen in the world can do without. Our conversation will be about knives. Heroes of our today's story - Ceramic knives. About them when they get tired of being angry, they remember how quickly metal blades become dull, and anxiety about vitamins “killed” by iron completely covers our entire essence.
Although commercials claim that ceramic blades are fantastically sharp, eco-friendly and fantastically beautiful, many skeptical comrades continue to grumble that there is no point in throwing away big money for a newfangled thing that even on Persian rug afraid to drop. Like, it’s much better to buy a quality metal knife. Excellent, there is a motive to understand their differences! I will tell you about the history of the appearance of ceramic knives, their positive and negative qualities, how to choose, use, sharpen them correctly. 
Where did ceramic knives come from?
The ceramic knife was invented by the Japanese, but it should be noted that back in the eighties of the last century, Soviet scientists made an “eternal” razor with such a blade. Unfortunately, this invention was put in the far corner, all the applause was again broken by the Japanese, the laurels went to them. Well, there's nothing you can do about it... Literally some 25 years ago, only professionals used such a tool. Specialists in the manufacture of sushi gladly used the curiosity to prepare their dishes, because ceramics do not give a hint of metal in the delicate taste of samurai dishes. Ceramic knives were sold not so long ago. 
But they immediately began to forge enterprising businessmen from the Celestial Empire.
A little about production
The ceramic blade is a high-tech item. The name "ceramic" refers not to the blade itself, but to the technology of its manufacture - agglomeration and firing. To be precise, glamorous knives have zirconia blades. I think that all the subtleties of the production process for housewives (and just for those who like to cook) will be of little interest. We only want to note that during manufacture, thick, almost transparent plates of zirconium sintered using a special technology are sharpened by specialists by hand, can you imagine! Man flies into space knife sharpening made by hand, hence the high price . To the touch, the cutting edge may seem dull, but this feeling is deceiving. A ceramic blade is much thicker than metal counterparts, it is specially sharpened at a certain obtuse angle. If necessary, ceramics will cut a paper sheet on weight no worse than metal.
Ergonomics and aesthetics
Ceramic beauties, as a rule, are made in my favorite high-tech style. They look futuristic and fit perfectly into the interior of the kitchen. modern design. Taking the blade in your hand, you instantly feel its practicality: the handle line, shape, structure, blade coating - everything emphasizes its peculiarity, unusualness. The handle fits perfectly in the palm of your hand, making cooking in the kitchen a lot of fun. Handles are made of plastic, rubberized plastic that does not slip, silicone. It is extremely comfortable and pleasant to work with a Japanese invention. See how easy it is to cook with it. 
Black, white: what's the difference
The color range in which ceramic kitchen blades are made does not differ in variety. They are only black and white. 
Black ones are more durable. They are chosen for work by professional chefs, specialists in the field of "sushi making". For everyday cooking at home, you can advise a cheaper one. white version, especially since it is not much inferior in quality to the dark one. You can, of course, have black if you are a cool aesthetic gourmet and often cut dry-cured bear meat in large quantities into thin transparent slices of the same thickness. Here my advice is invalid - take only black! I'm kidding, of course. Buy the one that suits you best. Something in the mood today is a little sarcastic, sorry, friends! Yesterday I tried to explain to the designer what kind of kitchen I imagine and why. And he probably decided that I was the secret great-niece of Rothschild and presented such a bill for my services that I am still not able to leave.
Let's not compare a mountain bike with a pleasure bike
thinking, which is better to buyknives made of metal or ceramics are also like comparing a mountain bike and the one you ride in the park. You can't say one is good and the other is bad. These things are different, they are designed for different purposes. Yes,ceramic knifeyou won’t be able to cut beef bones, you won’t open a tin can with it, you won’t open a bottle of beer, which a metal fellow could easily handle. "Ceramic" is a narrowly focused specialist for the kitchen. Its purpose is to cut fish, loin of meat, vegetables for salad, bread into thin slices. So we will use it and we will be happy.
The main advantages and disadvantages of ceramic knives
Cons: truthful, not overly dramatic
- Fragility. Ceramic is harder than metal, but its strength is much lower. Can break even if dropped on carpet. A small blade length (up to 16.5 cm), since the longer, the more fragile. It is not recommended to buy blades longer than 20 cm (these are already considered too long).
- Destruction under lateral loads on the cutting edge. Ceramics is very afraid of "bending" when cutting. It is impossible to remove meat from a bone, for example, since the blade can simply split where the metal is simply deformed. But for this, there are rules of operation and the purpose of the item - follow them and everything will be fine. We don't sharpen our nails with a rasp...
- They are afraid of sudden changes in temperature. Although I am sure that you will not heat it on fire, and then lower it into ice water, remembering how much hard-earned money was given for it.
- Can't scrape kitchen boards. Well, if it’s numb and you want to clean it in the “grandfather’s” way, then get a knife for these purposes, too, “grandfather’s”, and not fancy.
- Not suitable for cutting hard foods. For this, there are metal ones - each has its own "parafia".
- The blade should not be pressed, hit flat. Otherwise, it will simply break off from the handle.
- Cannot be used on porcelain or glass boards.
Operating rules
A modern kitchen is impossible without high-tech tools that can make the cooking process as efficient and safe as possible. A novelty of kitchen tools, which appeared relatively recently, are ceramic knives. They were first made in Japan in 1985. The main raw material for their production is zirconium, from which zirconium dioxide is produced in the form of a powder. It is pressed into molds and fired at 1500°C. The duration of thermal exposure is at least two days.
Advantages and disadvantages of ceramic knives
Thinking about buying a ceramic knife, we are primarily interested in how they differ from traditional steel ones, how practical they are in operation, what are their pros and cons.
Advantages of ceramic knives:
- zirconium ceramics is absolutely harmless to human health;
- knives are hygienic, do not absorb odor and do not stain;
- the ceramic blade does not undergo oxidation, the products do not acquire a characteristic metallic taste and do not stain. Therefore, a ceramic knife is a real find for everyone who adheres to the principles of a healthy diet;
- the blade does not fade over time and retains its original appearance for a long time;
- it is possible to accurately cut soft fruits and vegetables, meat, fish, freshly baked bread;
- a ceramic knife is much lighter than a steel one, which is important for its professional use;
- periodic sharpening is required, but it is necessary to do this very rarely.
Disadvantages of ceramic knives:
- the high cost of the tool, due to the labor-intensive manufacturing process and manual sharpening. On average, the price range varies from $50 to $150;
- zirconium ceramic knives cannot be used for cutting frozen and a number of other hard foods;
- ceramic knives, despite the impressive blade, are very fragile, they are afraid of impacts and can break if dropped;
- the knife must not be washed dishwasher, store with metal objects, its contact with glass products is undesirable;
- temperature fluctuations, e.g. when washing hot water, may cause cracks on the blade.
How to sharpen ceramic knives?
Ceramic knives do not need frequent sharpening, but they still need periodic sharpening. If you do not have the opportunity to take the knife to a specialized workshop, which, by the way, is not available in all cities, then you can sharpen the tool at home. For this, ordinary graters and emery sharpeners used for steel surfaces are not suitable.
To sharpen a ceramic knife, you need to use a material that, by its characteristics, will be harder than the blade itself. For these purposes, special sharpeners for ceramic knives are used. They are sold in two types - mechanical and electrical.
An electric sharpener is a small device that has diamond-coated discs, between which a knife blade is placed for sharpening. With this device, you can not only align the cutting part of the blade, but also remove chips. This sharpener is easy to use, but has a fairly high cost.
Manual sharpeners are more suitable for fine correction of the ceramic surface. However experienced craftsmen claim that manual sharpening provides more control, and therefore more opportunities to sharpen the blade. But if you have never done such a thing, it is better to opt for an electric sharpener.
You can also adjust the surface of the knife on grinder with low speed, and using a diamond wheel. You can sharpen a ceramic knife on the so-called musat.
Do not forget that the number of sharpening ceramic knives is limited. Therefore, it is undesirable to use such a tool for cutting bones and frozen foods. Also, do not use knives on a glass cutting board.
How to choose a ceramic knife?
The range of knives offered on Russian market, is very diverse. Ceramic knives differ in shape, size, color, price, they are produced by different manufacturers.
Types of ceramic knives
The first thing you should pay attention to when buying is the shape and size of the knife. Manufacturers in the smallest details the handle, blade length, tool shape and center of gravity were thought over so that the product has the most effective ergonomic properties. Therefore, it is impossible to purchase one knife that is suitable for all occasions. One is good for cutting meat, another for peeling potatoes, the third is ideal for bread.
The length of the knives ranges from 75 mm to 150 mm. A universal knife suitable for cutting most vegetables and fruits is a knife with a blade length of 125 mm.
Common types of kitchen knives made of zirconium ceramics include knives with blades. D-shape, hatchets with raised or lowered point. Special attention should be paid to the handle. It is made of rubberized plastic or wood.
Color matters
Ceramic knives come in black and white. Black ones are professional tools and, accordingly, have a higher cost. A special dye is added to black knives. Black knives undergo a longer agglomeration, as a result, the blade acquires high durability and hardness. Such blades are more expensive than white ones and have higher wear resistance characteristics.
But if you are not a restaurant chef, then you can buy a knife with a white blade. It is great for domestic use and also has fairly high strength characteristics.
Manufacturers of ceramic knives
Name brand knives have a strict classic design, there is some mixing of styles among Chinese manufacturers. Ceramics good producers snow white, slightly translucent. In Chinese counterparts, the blade is gray-yellow or ivory. This is due to the fact that knives are made using accelerated technology: firing takes place for an insufficient amount of time. As a result, such knives are more fragile, quickly dull, do not withstand even light blows and are prone to staining.
When purchasing a ceramic knife, pay attention to such popular brands on the Russian market as Swiss, Bergner and Kyocera.
And the last point - do not forget to purchase a special stand for it when buying a ceramic knife. This will protect the tool from accidental dropping and extend its life.
You have already bought yourself this fashionable useful little thing? I've bought it.
Ceramic knives were invented in Japan 20 years ago, but they entered the world market only 15 years later, and appeared in our country quite recently.
Snow-white and blue-black, unusually light and graceful, they are liked by the housewives outwardly, but they raise a lot of questions, the main one of which is: “What kind of wonderful material is the knife blade made of?”
Naturally, you should not compare it with ceramics for vases, toilet bowls and tiles in the bathroom. They are united only by a similar manufacturing process - baking in an oven.
The raw material for the blades is zirconium powder, which at a very high temperature (about +1600º C) melts and turns into a heavy-duty material zirconium dioxide (ZrO2). According to the Mohs mineralogical scale of hardness of materials, the hardness of diamond is 10 units, corundum 9 units, and zirconium dioxide 8.0-8.6 units. This modern high-tech material is already used in dentistry, jewelry production (a familiar substitute for a diamond is cubic zirconia), in aircraft and mechanical engineering, etc. The term "ceramic" itself, by its origin, refers more to the technology for the production of products from zirconium dioxide - i.e. to the very procedure for making knives - firing or sintering.
These knives are usually made by dry pressing zirconia crystals and then firing them. A blade is made from the resulting material, sharpening the edges with a diamond-coated grinding wheel. Ceramics based on zirconia has a unique ability to increase its mechanical strength under load.
However, even sharp ceramic helpers are not always perfectly durable. For example, in China, such specimens are made using accelerated technology: they spend less time in the oven, therefore they turn out to be more fragile than their counterparts from the Land of the Rising Sun. The color of light knives from the Celestial Empire is also different: if the Japanese have it snow-white, then the Chinese have a grayish-yellowish one, which indicates a lower quality of the raw material.
Ceramic knives come in white and black. The color of the devices depends not only on the presence of the dye, but also on the features of the production technology. Dark knives spend more time in the oven, so their hardness and wear resistance are higher than those of light ones.
In order for a ceramic knife to serve for a long time in the kitchen, you must adhere to the following rules:
1. Do not cut hard foods (such as bones) with a ceramic knife.
2. For cutting, you must use a wooden plastic or silicone cutting board, but in no case metal, glass or ceramics.
3. It is necessary to cut with even and smooth movements.
4. Greens are not chopped, but cut.
5. Do not scrape with a ceramic knife, the blade may be damaged.
6. Do not hit with a knife, the blade may break off the handle.
7. Don't wash your knife detergents and in the dishwasher.
8. The knife is stored separately from all other cutlery, as the blade may begin to crumble when it comes into contact with metal.
9. Ceramics loves stable room temperature, with a sharp change in it, cracks appear.
10. Carefully handle the knife, do not drop it on the floor.
Choosing the best ceramic knife We study the advantages and disadvantages of ceramics and learn how to properly care for it.
IN Lately cooking utensils gaining popularity ceramic coated. This material is not by chance a success in the kitchen. It is not only environmentally friendly, but also reliable and durable. In addition to dishes, ceramic knives are also in high demand. A ceramic knife is made using a special technology that allows you to create a fairly sharp blade that does not require sharpening for a long time.
Advantages and disadvantages
Ceramic knives were first made in Japan twenty years ago. Unlike metal counterparts, ceramic products do not change the taste of products in the process of cutting, do not give them the taste and smell of metal. For the manufacture of blades, compressed zirconium powder is used, which, by firing in special furnaces, becomes a high-strength ceramic material. The strength of the blade depends on the time it has spent in the oven. A knife that has lain there for less than a day is likely to be fragile and break quickly. This is typical for Chinese fakes.
Before buying, you should make sure that the product is durable so as not to purchase a low-quality product. First of all, you should pay attention to the price, since branded knives cannot be called cheap. It is also necessary to familiarize yourself with the pros and cons of such products in advance.
Advantages:
- Stylish design. Ceramic knives have an attractive, modern appearance made in hi-tech style. Handles are usually made of rubberized plastic or silicone in a hand-friendly shape. Chinese counterfeits typically have the handle halves glued together, while high-quality Japanese examples have the handle firmly welded to the blade.
- Not susceptible to staining. You can not be afraid for the whiteness of the knife, because high-quality models do not absorb either the color or the smell of the products during the cutting process. This is the most hygienic type of material, it is safe and does not harm the human body.
- Sharp blade. For the first few years after purchase, a ceramic knife will be as sharp as when it was first used. With this knife you can cut any food: from meat, hard vegetables, to bread. Moreover, even the softest of them will be cut into thin slices, not crumble or wrinkle.
- A light weight. Unlike metal counterparts, ceramic products are relatively light in weight. In the process of cutting products, you do not have to make as much effort as metal knives require. It is enough just to smoothly move the knife away from you, without much pressure on it.
- Possibility of breakage. Unlike their metal counterparts, ceramic knives break fairly easily if not handled with care. They are afraid of falling on a hard kitchen floor (tile or stone floor), and they are also not recommended to cut too hard foods like frozen vegetables, bones, and you should also not crush ice.
- High price. A high-quality ceramic knife costs a lot of money, but the price is justified by the high performance of the product.
- Cannot be washed in a dishwasher. Only hand wash in soapy water is suitable for ceramic knives. Also, do not expose them to boiling water and temperature extremes, as small cracks may form on the surface of the blade.
It is better to store ceramic knives separately from the rest of the dishes and cutlery, in a stand specially designed for this. They should not be kept together with glass and metal products. Use a wooden or plastic cutting board to cut food. Products made of stone and glass will not work. from ceramics should be made in the workshop on a special machine. At home, it is almost impossible to sharpen a knife with high quality.
How to choose?
The choice of a ceramic knife should be taken with all responsibility. To get a really high-quality product, you need to pay attention to many details. This applies not only to price and brand, but also to the size, shape and material of the handle, blade color, etc.
Blade length and color
One of the main criteria by which a ceramic knife is selected is the length of its blade. This may affect the functionality of the item and its usability. Short blades on knives are ideal for peeling vegetables, while medium blades are considered universal and suitable for different types products.
The black knife is considered the most durable. Therefore, if you plan to do daily painstaking work in the kitchen to cut food, it is better to give preference to a knife with a black blade. The technology of its production includes the use of a special dye and a longer keeping of the product in the oven. But the price of such a knife, compared to white models, will be much higher.
The standard option is a ceramic knife with a white blade. It is cheaper and also suitable for daily cooking. This option is most often found in kitchen interiors.
Types of handles
The choice of handle material is just as important as the choice of blades. The most popular are wooden handles, followed by plastic and rubberized options. Each of them has its own positive and negative qualities, so you should focus on your own preferences and convenience. Products with a wooden handle are considered environmentally friendly and are suitable for lovers of eco-style, while rubberized ones do not slip even in wet hands.
Functional purpose
Ceramic knives should be selected according to your own requirements and needs. Most of all they are suitable for peeling and cutting vegetables and fruits. For cheese, they are considered not the best option, since thin layers are more likely to stick to the blade. You should not look for a universal model for yourself that is suitable for everything. It is better to purchase several products that differ in shape and size for different types of products.
Well-known brands offer a range of ceramic knives suitable for different tasks. Conscientious firms that manufacture quality goods will not advertise universal models. Ceramic knives are produced only in Japan, China and Russia. More quality options it is the Japanese who offer it, in fact, they are the creators of this product.
Usage
In order for kitchen ceramic knives to last longer, you should learn a few rules that will help maintain their attractive appearance and performance.
- Ceramic knives should not be used for products that are too hard.
- Suitable for cutting, plastic or silicone. Porcelain, metal, stone and glass products will reduce the life of the knife.
- Work with a knife should be smooth, without sudden movements.
- In order not to damage the cutting edge, do not scrape the surface with a knife.
- It is impossible to throw a knife flat, so as not to chip the blade from the handle.
- Washing is allowed only by hand in warm water using soap solution. Sudden temperature changes and boiling water are unacceptable.
- Ceramic knives should be stored separately from other cutlery to avoid crushing the edge of the blade.
- Care must be taken when handling a ceramic knife and, if possible, do not drop it on the floor, as this will most likely lead to breakage of the product.
Despite the rather harsh operating conditions of a ceramic knife, unlike a metal one, it continues to gain popularity among buyers, especially among women. One of the main advantages is the long absence of the need for sharpening. Also attracted by the high environmental friendliness of the product, not susceptibility to oxidation, preservation of the natural taste and smell of products. And its attractive appearance will decorate any kitchen interior.
