Effective ways to sharpen ceramic knives. Is it possible to sharpen ceramic knives?

Since the very beginning of civilization, man has been accompanied by a very important tool - a knife. It was made from different materials. Over the past centuries, unconditional leadership for metal products. But at the end of the 20th century, the Japanese began to produce a new product that immediately conquered the market. These are ceramic knives.

Properties and features of ceramic knives

In the early eighties, Japanese technologists paid attention to amazing properties zirconium dioxide, which is derived from the mineral zircon.

The main feature of zirconium dioxide products is their high hardness. On the Mohs scale, the hardness of diamond is 10. The hardness of zirconium dioxide ranges from 8.2 to 8.5. At the same time, for hardened steel this figure is 6.2.

Another attractive property of this mineral is that it is chemically neutral.

These knives are called ceramic primarily due to their manufacturing technology. They are produced from zirconium dioxide powder by pressing in special molds and subsequent baking in an oven at temperatures above 1500 degrees.

Advantages of ceramic knives

Due to the high hardness of the material from which they are made, these knives long time maintain the sharpness of the cutting edge;
These knives make it easy to cut food, even the softest ones. ordinary tool crumple;
They are chemically neutral, so they do not absorb themselves and do not leave foreign odors on the products; moreover, they do not destroy the beneficial vitamins present in the processed food;
Ceramic knives do not corrode and do not oxidize the fruits and vegetables being cut;
The weight of these products is significantly less than that of their metal counterparts.

Disadvantages of ceramic knives

Despite the high hardness, under certain conditions ceramic knife may be fragile. They should not cut frozen foods and bones, or make chopping movements, because the cutting edge may crumble or the blade may even break;
This knife is not universal, it is only good in the kitchen, and its cost is higher than most metal knives;
Sharpening a ceramic knife is a rather complicated process. A person who does not have the skills may not be able to cope with this and will be forced to look for a special workshop.

Types of ceramic knives

When deciding to buy a new ceramic knife, you need to know what types of these products exist and how they differ from each other.

First of all, you should pay attention to the manufacturer. The undoubted leaders in this segment are Japanese masters. When buying a Chinese product, you need to keep in mind that the knife may be more fragile and short-lived.

Knives made from different raw materials differ significantly. Knives made of black ceramics have greater hardness and durability than products with a light shade.

Given the high hardness of the material from which ceramic knives are made, sharpening and polishing them requires the use of grinding wheels and diamond-coated stones. It is useless to use ordinary grinding materials; they will not leave any mark on the surface of the knife.

The second condition that must be observed is to perform sharpening in three stages. First, the sharp edge is processed with a coarser material, for a whetstone it will be 3000 grit. Then grinding is done with a tool with a 5000 grit and this work ends with polishing with a stone with a 6000 grit.

If you do not do final grinding and polishing with fine-grained stones, the cutting blade of a ceramic knife may crumble after a few days of using it in the kitchen.

The easiest way to sharpen a ceramic knife- This is to use a special electric sharpening device, which is sold in the same place where knives are sold. At the same time, you need to know what kind of sharpening is required for a particular knife - single-sided or double-sided. The mode must be selected in accordance with the required method. In such devices, all angles necessary for processing knife blades are adjusted.

You can sharpen a ceramic knife quickly enough sharpening machine with a wheel coated with diamond chips with a grain size of no more than 40 microns. For such a fragile material as ceramics, some rules must be followed:

the spindle on which the wheel rotates should not be loose, there should be no beating of the grinding wheel;
sharpening must be done at low speed;
during sharpening, minimal effort must be applied to press the knife blade against the rotating disk, and it must be the same throughout the entire process;
The sharpening angle for kitchen knives is accepted in the range of 18 - 25 degrees;
sharpening the blade is required from the handle to the tip, and the movement is made slowly without jerking;
after processing on grinding machine the surface to be sharpened should be polished;
Before starting work, you need to make sure that the blade of the ceramic knife will be processed on one or both sides.

More time and effort will be spent if you decide to straighten the knife blade using sharpening stones or whetstones. In this case, the requirement for the tool is the same. Only diamond-coated stones are used. The grain size of the bars should be from coarse - for initial processing, to fine - for subsequent grinding and polishing of the surface. For ease of work, bars of at least fifteen centimeters in length are selected.

When sharpening, do not apply large lateral forces to the knife blade. The pressure should be gentle and uniform.
The blade at the handle is first applied to the block and then slowly moved to the tip of the knife. Movement is made in one direction only.
Sharpening angle for kitchen knife is 18 - 25 degrees.
If the sharpening was one-sided, then, after its completion, turning the blade over to the other side, the resulting burr is removed on the block in one motion.
You need to sharpen the knife on a damp block; to do this, it is recommended to first immerse it in water for 10 minutes.

Despite certain difficulties when sharpening ceramic knives and the need to be careful when using them, this tool is rightly called an invention of the 21st century. Their absolute environmental friendliness, lightness and high sharpness make ceramic knives indispensable in the kitchen. Best result This is achieved by housewives and professional chefs who use both ceramic and traditional steel knives in their work. Each tool is used for a specific type of work. With this attitude, ceramic knives last for many years without requiring additional care.

Video: how to quickly sharpen a ceramic knife

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The knife is an indispensable tool in the kitchen, and today they are made from different materials. IN Lately Ceramic knives have gained popularity; they have an attractive appearance and a sharp blade. It is much easier to cut food with such a device, but, like a steel one, it requires sharpening. Sharpening ceramic knives can also be done at home, but first let’s look at their properties and features.

Properties and features of ceramic knives

The main feature of ceramic knives is that they are both sharp and fragile. At correct operation it will last for many years.

Advantages of ceramics:

Sharpness. The ceramic blade consists of zirconium dioxide, this material ranks third in strength after diamond and corundum. At correct use the blade remains sharp for a long time and may not need sharpening for up to three years.
Neutrality. Such a kitchen appliance, unlike a metal one, does not affect the taste of the food at all. It is environmentally friendly, so it is recommended for use for preparing food for children.
Ease. A ceramic knife is lightweight, which allows you to cut a lot of food quickly and without feeling tired in your hand.
Resistance to chemical destruction. Metal blades can become stained and rust over time; this will not happen with ceramics. They can be washed with any detergent and are not afraid of contact with hot water.
Scratch resistant. The device retains its original appearance for several years and is almost impossible to scratch.

Disadvantages of ceramics:

Fragility. A metal blade can be used to cut bones or other hard foods. Even if you try to bend it in your hand, it is extremely difficult to break it. Ceramics is a rather fragile material; just bend it with your hands and it will break. When cutting bones or trying to open a jar with such a blade, pieces may break off.
Price. Ceramics are noticeably more expensive than metal, so a ceramic device will cost much more than a metal one.
Not universal. This device is useful in the kitchen, convenient for cutting vegetables, fruits, and meat, but you need to be careful with it. In addition, it is not suitable for hiking; such a device cannot be taken on the road.
Difficult sharpening. Some people think that ceramic blades cannot be sharpened or can only be sharpened at the manufacturing plant. In fact, this can be done even at home, but following some rules.

Methods for sharpening a ceramic knife

A ceramic knife does not require frequent sharpening, but after a while it loses its sharpness. Many people do not know how to sharpen a ceramic knife at home, and, in general, whether it is possible to sharpen ceramic knives. In fact, you can sharpen a blade yourself at home in several ways.

Sharpening methods:

Electric sharpening machine;
Electric sharpener;
Hand sharpener;
Diamond paste;
Bar;
Musat;

Electric sharpening machine

You can sharpen a knife in a workshop; in Moscow, the price of this service is 200-250 rubles. If you have sharpening skills, then purchase an electric sharpening machine and two diamond-coated grinding wheels, one 80 microns, the other 40 microns. The machine should operate at low speed, the blade should not be pressed against the wheel, the sharpening angle should be 20-25 degrees. If you make the angle smaller, the blade will become more fragile. This method should be used only if you have the appropriate skills, otherwise there is a high chance of damaging the device.

Electric sharpener

The electric sharpener has two diamond-coated discs. You just need to insert the blade into the hole according to the instructions. The sharpener is powered by a battery or batteries; it independently adjusts to the thickness of the blade. Sharpening occurs quickly and professionally, and such devices are also capable of removing small chips.

Hand sharpener

A manual sharpener for cermet knives operates on the same principle as an electric one. The sharpening angle has already been adjusted, but you need to insert the blade into the hole and sharpen it with smooth movements. This is one of the economical, simple and yet effective ways.

Diamond paste, stone and wheel

Diamond paste includes inclusions of diamond dust and is easy to use. You need to apply it to the cardboard and start wiping the blade; this method requires time and patience, but the result is worth it.

For manual sharpening You can also purchase a diamond-coated stone. It is made in the form of a nail file. The knife must be placed on a stand, and then sharpened across the blade with a whetstone. The angle must be determined independently, so this method is recommended for those who have sharpening experience.

Musat

This method allows you to sharpen a blade that is not very dull: the musat does not sharpen, but simply maintains the sharpness of the blade. You need to take a knife in one hand and musat in the other. It must be held vertically. Sharpening movements should be smooth, without strong pressure, otherwise you can damage the blade.

Rules that, if followed, can extend the life of a ceramic knife

In order not to wonder how to sharpen a ceramic knife after a year of use, and not break it, you need to follow some recommendations:

Do not use it to cut frozen meat or bones, or hard vegetables.
Do not throw the knife onto hard surfaces or into the sink.
Use it only on a wooden or plastic board.
Do not wash it in the dishwasher. It is advisable to wash warm water With detergent, you can use bleaching detergents.
Do not bend it with your hands, it is very fragile.
Do not hold the blade over an open flame, this can damage the handle, because ceramics allow heat to pass through.
Don't use it to open tin cans, crushing garlic or peeling walnuts.
It must be stored separately from metal devices; it is advisable to use a special holder.
You need to cut food smoothly; do not hit the board too hard with the blade.

Ceramic knives cannot be called universal, and in some situations you will still have to turn to a regular metal knife. But despite this, ceramics have many advantages, which is why such devices are still popular. This knife will be useful for those who cook a lot, because it is light and convenient. Its fragility will not become a problem if you follow all operating rules and know how to sharpen a ceramic knife at home.

Video: rules for caring for kitchen knives

Every family has knives and entire sets of knives in the kitchen. Most often these are products with a metal, plastic or wooden handle. They are easy to use, but the sharpness of their blades is short-lived: they need to be sharpened periodically. Modern technologies contributed to the appearance in many kitchens of ceramic knives, sharper and more wear-resistant than traditional metal ones. Age of ceramic cutting tools- about thirty years old.

The raw material for production is zirconium dioxide. From a plastic mass high pressure the press stamps the blades, then they are sent for high-temperature firing. Firing temperature is 1500 degrees, duration is two days. These parameters determine the high cost of the product.

The advantage of ceramics is aesthetic appearance, hygiene and extraordinary sharpness. Ceramic knives do not become dull 3 times longer than metal cutting objects. Do ceramic knives need to be sharpened? Absolutely all materials are subject to wear, ceramics are no exception, and the time comes when further use of the cutting object becomes impossible, and it will need to be sharpened. While there are no problems with sharpening metal blades, questions still arise with ceramics: this topic has not yet been mastered at the everyday level.

So is it possible to restore the cutting properties of a ceramic blade? Of course, this can be done - nothing is impossible, the only question is how difficult it will be to do it. First, you need to understand the reasons why a ceramic blade becomes dull. Ceramics itself is fragile material, a ceramic blade also has this property; if handled carelessly, it can break. And in this case, the product cannot be restored; all that remains is to throw it away.

Conclusion: you should handle ceramics carefully; you should not try to chop meat, bones, or ice with a ceramic knife - this can lead to a partial or complete break of the blade. The same result is possible when trying to bend a ceramic blade.

Do not cut ceramic products on stone or glass surfaces or open canned food. These actions will contribute to rapid wear and tear of the blade.

With careful use, a ceramic knife can last for several years without sharpening.

How to sharpen ceramic knives

How to sharpen ceramics

To sharpen a hard blade, you need even harder material. The metal blade lends itself well to processing with emery stone, the basis of which is corundum; its hardness is second only to diamond. Zirconium ceramics, from which knives are made, is comparable in hardness to corundum, which makes it clear how to sharpen a ceramic blade. This diamond coated products:

sharpeners various designs for ceramic knives;
electric sharpening devices and accessories;
diamond paste and diamond-coated plates.

From the list of products for sharpening ceramics, it can be understood that when choosing a sharpening method, preference will be on the side specialized workshop, there the work will be done professionally, under the right angle and will not damage the blade. Of course, this will require time and money, but the safety of the product and its properties is guaranteed. At home, sharpening ceramic knives is problematic, but possible.

Sharpening ceramic knives at home

First of all, it is recommended to purchase a special equipment - a sharpener for ceramic knives, which, in addition to restoring the sharpness of the blade, will allow you to fix the angle of its sharpening and smooth out small chips. The disadvantage of this method is obvious - you will have to spend some money on purchasing a sharpener, which will not pay off soon, and perhaps will not pay off at all.

More affordable home method– for those who already have a regular emery machine. To sharpen a ceramic knife with it, it is enough to purchase a diamond-coated wheel, which is much cheaper than buying a special sharpener. At independent execution During sharpening operations, care must be taken, not forgetting the extreme fragility of ceramics. Therefore, the machine speed should be minimal, the blade should be sharpened carefully, lightly pressing it against the diamond wheel. In this case, the canvas must be in full contact with the plane of the circle, without tearing away from it.

We must remember that ceramics are hard and require more time to sharpen than a metal knife. Sharpening procedure– move from the base of the blade at the handle towards the tip, make at least five such passes on each side.

You can also correct the blade using a special rod with a handle - round musat or in the form of a bar and diamond-coated. This sharpening option is the most inexpensive of all those considered. Working with a sharpening tool does not require special skills - it is similar to sharpening metal knives, but requires more accuracy and caution. Important condition: When sharpening, it is advisable to moisten the surface of the sharpener bar in order to have a better effect on the ceramic blade.

You can sharpen a ceramic knife using diamond paste.

Advantages and disadvantages of ceramic knives

What are the main advantages and disadvantages of modern ceramic cutting products? TO benefits include:

very sharp blade, you can beautifully cut soft foods without much effort;
thanks to its high hardness, the blade doesn't get dull O cutting boards and other cutting bases;
super wear resistance ensures a long service life without sharpening - several years, and it is not in danger of rusting;
the presence of zirconium oxide in the composition prevents the surface of the product from oxidizing - and the products do not oxidize;
the product is very light, looks beautiful and can be used to teach children culinary arts;
can be used directly dining table, since the appearance of ceramics does not cause feelings of danger.

Some of the advantages of ceramics are shortcomings:

The aesthetic appearance of a ceramic knife is not all that housewives love it for. This device easily cuts any product, having many advantages compared to metal devices.

One of the most important advantages is that the ceramic blade remains sharp for a long time after purchase.

But such a device will have to be sharpened, even if not right away. Cutting hard foods will cause the blade to lose its sharpness.

Important! It is possible and necessary to sharpen ceramic products. But this cannot be done using conventional methods.

For sharpening, there are special devices suitable only for this blade.

The difference between ceramic knives and metal ones

Ceramic blades are made from zirconium dioxide. The alloy is carried out at a temperature of 1500 degrees, which makes it durable. Such a blade will have to be sharpened much less often than a metal one.

Comparison table between ceramic and metal knives:

Interesting fact! The only thing harder than a ceramic knife blade is diamond. Other carbons and alloys are significantly inferior in hardness.

The aesthetic component is also important: ceramic appliances are painted in different colors, they look beautiful and fit harmoniously into the kitchen interior.

Important! Don't try to do this ceramic product such manipulations as unscrewing screws, prying up a rolled-up lid.

This may cause the blade to chip. It’s not worth chopping greens or chopping moss.

How to sharpen a ceramic knife yourself at home

Before you begin the procedure for sharpening a ceramic blade at home, determine what type of sharpening your product is.

There is one-sided and two-sided sharpening. Further manipulations are performed based on this factor.

Important! You cannot sharpen a one-sided product on both sides, this will lead to damage and chips.

If the blade does not break during the sharpening process on the machine, this will happen the first time the knife collides with a hard surface. Improper sharpening will make the blade brittle.

Types of sharpening devices for ceramic blades:

Electric machine.
Hand sharpener.
Diamond paste with abrasive.

An electric machine must be equipped with two functions: sharpening and grinding.

Procedure:

Set the equipment to a low speed.
Press the tip against the surface of the disc.
Make smooth movements from handle to tip.
If double-sided sharpening is necessary, process the second side of the product.

There are electric sharpeners that independently regulate the degree of pressure on the product. Along the way, they eliminate chips and mechanical damage, bringing the product to perfect condition.

The operating principle of a manual sharpener is different in that the discs are not driven mechanically, but when certain actions are performed on your part.

The manual method is a little more complicated than the previous one; it takes time to learn how to operate such a machine. The blades are clamped into the walls of the slot.

Interesting fact! The simplest and cheapest device for ceramic knives is a diamond-coated block.

But due to the fragility of the material, only a professional can use it correctly.

For beginners, the probability of damaging or ruining a product using this method of sharpening is close to one hundred percent.

Ceramics is a surprisingly fragile material, despite its strength. You can compare it with floor tiles.

Porcelain stoneware or ceramic tiles of wear resistance category 4 can withstand enormous pressure and constant friction.

If you hit this tile a little, it will break off. Ceramic appliances are endowed with the same property.

They are ideal for cutting various products, but a simple fall on a tiled floor will be fatal for the knife.

Diamond paste is applied to the product after preliminary sharpening by hand or electric machine. This The final stage, allowing you to bring the knife to perfect condition.

Diamond paste is applied to a piece of leather or thick cardboard, and carefully passed along the sharpened blade, covering the entire length.

The effect of such sharpening is excellent. The knife looks better than new. The final stage will make the blade sharper, the effect will last for a long time.

Important! You should buy equipment for sharpening knives yourself if you have a whole set of knives and you use them often.

It is justified to buy expensive equipment for restaurants where there are a lot of knives and they are constantly used.

Useful tips for owners of ceramic knives:

Having There is only one device at home, there is no need to buy a sharpening machine, it will be cheaper to go to a workshop every six months, where the product is guaranteed to be brought into proper shape.
By purchasing manual machine or a block, remember that the process requires time and care.
Exercise sharpening completely alone, concentrating on the process. This way there is a greater chance of a successful outcome of the event.
Preferably An electrical device that even a beginner can handle.
Store knives in a special place, further from the edge of the table.
Use for smooth slicing. It is better to chop food with a metal knife.
Store Keep the product further away from small children; this can result in injury due to the sharpness of the blade.
Dull metal knives may not cause harm to the baby, but ceramic ones will instantly cause injury.
Having purchased sharpening machine, read the instructions carefully, watch the training video to get an idea of its operation and safety precautions.

Useful video

Ceramic knives are becoming increasingly popular today. Moreover, they are preferred not so much by housewives, who necessarily need a sharp knife to work in the kitchen, as by owners who are too lazy to sharpen metal knives every week.

Ceramic knives are highly durable and dull much more slowly than metal ones.

But, although these knives do not require frequent sharpening, due to a long period of use or due to improper use, sooner or later the problem arises of how to sharpen a ceramic knife. To sharpen a metal blade, it is enough to have an ordinary one at home. abrasive wheel, this tool is not suitable for sharpening a ceramic blade.

How to sharpen a ceramic knife?

It has long been known that it is possible to process a hard material only with the help of an even harder one. Since ceramic cutting products are second only to diamond in hardness, the following are used for sharpening them:

special sharpener with diamond coating;
grindstone;
special musat.

It is better to carry out such work in a specialized workshop. In it, the blade will be sharpened correctly and no excess will be removed, thereby shortening its service life. But, if you have the right sharpener, you can sharpen it at home. It is better to purchase a special sharpener for this case. You can not only sharpen ceramics with it, but also adjust the sharpening angle, and also get rid of small chips.

To sharpen a knife you will need musat, a whetstone or a diamond-coated sharpener.

In addition, most of these tools have a function to automatically determine the optimal distance between the sharpening elements. This allows them to automatically adjust to the thickness, which fluctuates on a ceramic blade, although imperceptibly to the eye. This adjustment makes it possible to sharpen the cutting edge evenly and efficiently.

You can sharpen a ceramic knife on a regular sharpening machine by replacing the abrasive wheel with a diamond-coated wheel. This work can be done manually on sharpening stones, and in order to correct the knife blade, you can use musat - a rod made of hard materials, inserted into the handle, but not an ordinary one, but a special one, diamond-coated.

Features of sharpening a knife with your own hands

Sharpening on a sharpening machine must be carried out at low speeds. If you do it at home, under no circumstances should you press the blade as hard as you can against the surface of the circle. But you can’t hold it too loose either. It is better and safer for the blade to be held so that it is constantly pressed against work surface sharpened, and did not bounce, coming off and coming into contact with her again.

If you look closely at the edge of a ceramic knife, you will notice that in cross-section it looks slightly convex. And since you need to apply minimal effort when pressing the sharpener, be prepared for the fact that the process itself will last much longer than with a metal blade.

The technique for sharpening a ceramic blade is somewhat different from working with a metal blade. Holding the handle in your hands, the blade near the handle should be lightly pressed against the rotating circle and slowly move it towards the tip of the tip. You cannot limit yourself to one pass of the sharpener.

You need to go over it with a blade at least 5-6 times. Then turn over to the other side and repeat all over again. Only in this case can you be sure that the knife will acquire the required sharpness, and there will be no chips or other damage on its blade.

Sharpening a ceramic knife can also be done manually. For this purpose, special sharpening stones with different grain sizes are used. If the ultimate goal is to straighten and polish the cutting edge, then it is performed on a sharpening stone with a grit of at least 6000.

To get rid of small chips, straighten the blade on a whetstone with a grit of 3000, and sharpen the cutting edge on a stone with a grit of at least 5000. Whatever the grit of the sharpening stones, they must be wet.

Therefore, immediately before starting work, they need to be kept in water for 5-10 minutes, and periodically moistened with water during the work itself. To sharpen the blade, it is slowly and smoothly moved along the sharpening stone, while the blade should constantly rub against the surface of the stone, but with minimal pressure.

A ceramic blade can be sharpened on one or both sides. Double-sided blades are more convenient, since they can be used by both right- and left-handed people. If a one-sided blade is being sharpened, then you first need to use a wedge to process the side that protrudes with the wedge until the cutting edge is covered with a uniform burr, and then grind off this burr by turning the blade over to the other side.

A double-sided blade is sharpened using the same principle: first, one side is ground on a coarse-grained stone until it reaches the point of a burr, and then the same amount of time is spent on the other side. The final sharpness of the blade is achieved by polishing the blade on a fine-grained stone.

When sharpening a blade, whether using a sharpening machine or a whetstone, you need to carefully ensure that the original sharpening angle is maintained after finishing the work, otherwise the blade will not cut well, no matter how sharp it is.

A ceramic blade can only be sharpened a limited number of times.

In addition, despite all its hardness, it is very fragile and can easily break if handled carelessly. Therefore, in order to extend its service life, you must carefully follow the instructions for use.