What are ceramic knives used for? What are ceramic knives made of? What are the advantages of ceramic knives?
Rubberized plastic, wood or silicone are used to make handles. Any of the materials has good performance that do not allow the tool to slip even when working with wet or oily hands. High-quality ceramic knives are distinguished by a special way of attaching the handle to the blade; they are securely welded to it, so they are practically monolithic. The ergonomic curve of the handle fits perfectly in the hand, providing a pleasant and comfortable work with this tool.
For convenient and reliable storage, knives are equipped with special protective covers that protect cutting edge from damage. For a set of ceramic knives, the kit includes special stand, in which each knife occupies a certain place.
Advantages and Disadvantages
Based on numerous reviews from users of ceramic knives, it is difficult to draw a clear conclusion about their quality characteristics. Some express enthusiastic opinions and talk about the excellent cutting properties of the products. Users whose experience was negative and their knife quickly became unusable have an absolutely opposite opinion.
ceramic knives
Today ceramic knives are becoming more and more popular and people are turning to reviews to make a choice, understand the pros and cons of ceramic knives.
I tried to find answers to the most frequently asked questions that will help you solve one very important question: do I need one of these in the kitchen or not?
Pros and cons of ceramic knives and other frequently asked questions
1. What are ceramic knives made of?
For the production of knives, zirconium dioxide is used, which is represented by colorless crystals. These mineral crystals are also used to make cubic zirconia - stones that imitate diamonds. In industry, zirconium dioxide is used for the production of glass, ceramics, enamels, and in dental practice for the manufacture of dental crowns. First, the minerals are pressed, then they are hardened for a very long time in special furnaces.
2. What are the advantages of ceramic knives?
- They have an ultra sharp ceramic blade; the feel of a ceramic knife blade can be compared to a razor blade.
- Ceramics do not rust. Since ceramic knives do not rust, they have a number of uses that are different from metal knives. For example, divers use them to work underwater.
- Naturally, such knives do not smell of iron. And all kinds of other odors do not stick to them.
- For example, if you cut fish and leave the unwashed knife until the morning, and in the morning you simply rinse it with water, then there will be no smell left.
- By using ceramic knives, your food will never darken or change its taste. This phenomenon is called chemical neutrality. For example, you cut an apple, but it does not darken. Therefore, such knives are preferable to use for preparing food for children.
- Ultra light. Such knives will never burden your hand, even with large and long-term workloads. Plus, the colorful handles of such knives are ergonomic and comfortable.
- And the knives themselves are beautiful and spectacular; the base of the knife can be white or black and even have a special design.
The black blade is made of black zirconium oxide and offers increased durability. This type of knife goes through additional process firing, during which very strong bonds are created between molecules. The white ceramic blade is also made from zirconium oxide, but does not go through this expensive firing process.
3. Do ceramic knives need to be sharpened?
Yes, such knives also require sharpening, but at least for the first five years you will not have to worry about this.
4. How to sharpen such knives?
For sharpening, specialized sharpening tools are used.
5. What are the disadvantages of ceramic knives?
- Very fragile. Its fragility can be compared to glass. The enemy of such a knife will be the tiles on the floor; if you often drop everything on the floor, then such a knife will not last you long.
- Glass cutting boards are not suitable for these knives.
- It is better to store such knives separately from other cutlery or avoid contact with metal objects, as the blade may begin to crumble.
- It is not recommended to wash in dishwashers.
- Ceramic knives Do not use for cutting hard, large or frozen foods. For example, you should not use such a knife to cut a watermelon, pumpkin or melon, chop nuts, chop bones or anything on a grand scale.
What conclusion can be drawn: a ceramic knife is not universal. Suitable for cutting fruits, herbs, vegetables (the pieces are thin and neat), soft fish and meat fillets, bread (even the freshest bread does not crumble when cutting).
And in this video you can see Kenji ceramic knives in action (cutting vegetables, fruits, meat, fish)
6. Which countries produce ceramic knives?
The main suppliers are Japan and China; Switzerland and Germany are currently involved in production.
And this is a list of companies that, according to Internet users, have gained the largest number positive feedback Mayer & Boch, Welen , Kyocera,Winner , Kenji, Vinzer, Gipfel. And those that break: Samura (reviews 50/50) , Kitezh, Chinoda .
Since 1985, a Japanese company Kyocera started production ceramic knives Disputes about the advisability of their use continue. Today we have unusual product both their fans and ardent opponents appeared, possessing weighty arguments for their position. In order to understand which camp you are ready to join, let’s look at the main pros and cons of a ceramic knife.
Pros of ceramic knives.
1) Ceramic knives are based on zirconium dioxide, which is pressed into molds in powder form 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 the fact that ceramic knives They hold an edge for a very long time. Manufacturers generally assure customers 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, but a ceramic one will do so much later;
2) Zirconium ceramic knives are very sharp. They do an excellent job of slicing bread (without crumbling it at all), vegetables and boneless meat. It’s easier to show this once in order to dispel all doubts regarding the sharpness of ceramic knives;
3) Ceramic knives Corrosion and all the troubles that accompany it are not scary. 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). Thanks to ceramic knives high density the material prevents 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 working with a knife for a long time, your hand will get tired much less;
5) Ceramic knives are quite easy to maintain. They are very easy and quick to clean from any dirt. However, you should avoid using a dishwasher in this case; sooner or later it will negatively affect the knife. Ceramics is a rather fragile material that should not be put at risk 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 split from the first fall, but it is definitely not worth abusing it. Sooner or later, the resulting microcracks can transform into something more serious. Knives require careful and careful handling - if used incorrectly, the knife may well break, but these are not problems with the knife itself, but with the way it is used. Most reviews of broken knives, chipped tips, and crumbling cutting edges come from people who tried to misuse the knife or did not follow the instructions for using it.
Crash tests of ceramic knives.
2) Lack of versatility. This point follows entirely from the first. Ceramic knife You cannot chop bones, try to open jars with them, or cut frozen foods. Moreover, this knife should be used on wooden or plastic boards. Violation of these rules will result in the cutting edge simply crumbling, and the knife will lose almost all of its positive properties.
3) Difficulty in sharpening. Sooner or later (even with careful handling) the cutting edge will become dull, and the question of sharpening the knife will arise. Doing this yourself will be more than problematic; for this you need special devices with diamond coating. It would be safer to take 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 a knife well and can even straighten small chips up to 5 mm. Among the alternative analogues, it is worth noting the Kasumi 33001 sharpener, which has compartments for sharpening both metal and ceramic knives.
To 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 you will most likely be satisfied. If you purchase Chinese models and treat them carelessly, the consequences will not leave you waiting. This is exceptional kitchen knife, designed for cutting vegetables and bread, not universal tool, which can be used to chop anything that comes to hand.
It should be noted that the article examined 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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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 with ceramic coating. It is no coincidence that this material is popular in the kitchen. It is not only environmentally friendly, but also reliable and durable. In addition to tableware, 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 produced in Japan twenty years ago. Unlike metal analogues, ceramic products do not change the taste of products during the cutting process, and do not give them the taste and smell of metal. For the manufacture of blades, compressed zirconium powder is used, which becomes highly durable by firing in special furnaces. ceramic material. The strength of a blade depends on the time it spends in the oven. A knife that has been left there for less than a day will most likely be fragile and break quickly. This is typical for Chinese counterfeits.
Before purchasing, you should make sure the strength of the product so as not to purchase poor 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 high-tech style. The handles are usually made of rubberized plastic or silicone in a shape that is comfortable for the hand. Chinese counterfeits are characterized by gluing the handle from two halves, while high-quality Japanese samples have the handle firmly welded to the blade.
- Not susceptible to staining. You don’t have to worry about the whiteness of the knife, because high-quality models do not absorb the color or smell of food during the cutting process. This is the most hygienic type of material, it is safe and does not harm the human body.
- Sharp blade. 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, without crumbling or wrinkling.
- Light weight. Unlike metal analogues, ceramic products are relatively light in weight. In the process of slicing food, you won’t have to put in as much effort as metal knives require. It is enough just to smoothly move the knife away from you without pressing hard on it.
- Possibility of breakdown. Unlike their metal counterparts, ceramic knives break quite easily if you are not careful. They are afraid of falling on something hard kitchen cover(tiled or stone floor), and they are also not recommended for cutting too hard foods such as frozen vegetables, bones, and also do not crush ice.
- High cost. A high-quality ceramic knife costs a lot of money, but the price is justified by the high performance characteristics of the product.
- Cannot be washed in dishwasher. For ceramic knives, hand washing in soapy water is only suitable. Also, they should not be exposed to boiling water or temperature changes, as small cracks may form on the surface of the blade.
It is better to store ceramic knives separately from other dishes and cutlery, in a stand specially designed for this purpose. They should not be kept together with glass and metal products. To cut food, use a wooden or plastic cutting board. Products made of stone and glass are not suitable. ceramics must be made in a workshop at special machine. At home, it is almost impossible to sharpen a knife efficiently.
How to choose?
The choice of a ceramic knife should be taken with full responsibility. To get a truly high-quality product, you need to pay attention to many details. This applies not only to price and brand, but also to 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 ease of use. Short blades on knives are ideal for peeling vegetables, while medium blades are considered universal and are 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 by cutting food, it is better to give preference to a knife with a black blade. Its production technology includes the use of a special dye and longer exposure of the product in the oven. But the price of such a knife, compared to white models, will be significantly higher.
The standard option is a ceramic knife with a white blade. It costs less and is also suitable for everyday cooking. This option is most often found in kitchen interiors.
Types of handles
The choice of handle material is no less important than the blade. Wooden handles are considered the most popular, 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 wooden handle They are considered environmentally friendly and suitable for lovers of eco-style, and the rubberized ones do not slip even in wet hands.
Functional purpose
Ceramic knives should be selected taking into account your own requirements and needs. They are most suitable for peeling and cutting vegetables and fruits. For cheese they are not considered the best option, as thin layers are more likely to stick to the blade. You should not look for a universal model that will suit 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 companies that produce quality products 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 ceramic kitchen knives to last longer, you should learn several rules that will allow you to maintain their attractive appearance and performance characteristics.
- Ceramic knives should not be used for very hard foods.
- Suitable for cutting: plastic or silicone. Porcelain, metal, stone and glass items will reduce the life of the knife.
- You should work with the knife smoothly, without sudden movements.
- To avoid damaging the cutting edge, do not scrape the knife along the surface.
- You cannot throw the knife flat, so as not to break the blade from the handle.
- Washing is allowed only by hand in warm water using a soap solution. Sudden temperature changes and boiling water are unacceptable.
- To avoid chipping the edge of the blade, ceramic knives should be stored separately from other cutlery.
- It is necessary to handle a ceramic knife carefully and, if possible, not to 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, as opposed to a metal one, it continues to gain popularity among buyers, especially among women. One of the main advantages is the long-term absence of the need for sharpening. Also attracts high environmental friendliness products, not susceptible to oxidation, preserving the natural taste and smell of products. And the attractive appearance will decorate any kitchen interior.
2015-11-25
Date: November 25, 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. The heroes of our story today - ceramic knives. About them When we get tired of getting angry, we remember how quickly metal blades become dull, and anxiety about vitamins “killed” by iron completely covers our entire being.
Although commercials insist that ceramic blades are fantastically sharp, environmentally friendly and fantastically beautiful, many skeptical comrades continue to mutter that there is no point in throwing out a lot of money for a new-fangled thing that you would be afraid to drop even on a Persian carpet. Like, it’s much better to buy quality knife made of metal. Great, 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, and sharpen them correctly. 
Where did ceramic knives come from?
The ceramic knife was invented by the Japanese, but it should be noted that Soviet scientists produced an “eternal” razor with such a blade back in the eighties of the last century. Unfortunately, this invention was put in the back corner, the Japanese again received all the applause, and 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. Sushi-making specialists were happy to use this wonder to prepare their dishes, because ceramics do not impart a metallic taste to the delicate taste of samurai dishes. Ceramic knives began to be sold not so long ago. 
But they immediately began to be counterfeited by enterprising businessmen from the Celestial Empire.
A little about production
The ceramic blade is a high-tech item. The name “ceramic” does not refer to the blade itself, but to the technology of its manufacture - agglomeration and firing. To be precise, glamorous knives have zirconium dioxide blades. I think that all the intricacies of the production process will be of little interest to housewives (and just those who like to cook). We would just like to note that during manufacturing, thick, almost transparent plates made of zirconium sintered using a special technology are sharpened by specialists by hand, can you imagine! A man flies into space, and knife sharpening made by hand, hence the high price . To the touch, the cutting edge may seem dull, but this feeling is deceptive. A ceramic blade is much thicker than its metal counterparts; it is specially sharpened at a certain obtuse angle. If necessary, ceramics will cut a sheet of paper 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 kitchen interior. modern design. Taking the blade in your hand, you will instantly feel its practicality: the line of the handle, the shape, the structure, the coating of the blade - everything emphasizes its peculiarity and unusualness. The handle fits perfectly into the palm, making cooking in the kitchen a lot of pleasure. Handles can be made of plastic, rubberized plastic that does not slip, or silicone. Working with a Japanese invention is extremely comfortable and pleasant. 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 is not very diverse. They only come in black and white. 
Black ones are more durable. They are the ones chosen for work by professional chefs and specialists in the field of sushi making. For everyday cooking at home, we can recommend 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-dried bear meat into thin transparent slices of equal thickness. large quantities. Here my advice is invalid - take only black! Just kidding, of course. Buy the one that will be preferable for you. The mood today is a bit sarcastic, sorry, friends! Yesterday I tried to explain to the designer what kind of kitchen I was imagining and why. And he probably decided that I was Rothschild’s secret great-niece and presented such a bill for his services that I am still not able to leave.
Let's not compare a mountain bike with a touring bike
Thinking which ones are better to buyknives made of metal or ceramics are the same as comparing a mountain bike and the one you ride in the park. It cannot be said that one is good and the other is bad. These things are different, they are intended for different purposes. Yes,ceramic knifeyou can't cut beef bones, you can't cut them open tin can, you can’t open a bottle of beer, which a metal brother could easily handle. “Ceramic” is a narrowly focused specialist for the kitchen. Its purpose is to cut fish, sirloin of meat, vegetables for salad, and bread into thin slices. So we will use it and we will be happy.
The main advantages and benefits of ceramic knives
Cons: truthful, without excessive dramatization
- Fragility. Ceramics is harder than metal, but its strength is much lower. It may even break if dropped on a carpet. The blade is short (up to 16.5 cm), since the longer it is, the more fragile it is. It is not recommended to buy blades longer than 20 cm (those are already considered too long).
- Fracture under lateral loads on the cutting edge. Ceramics are very afraid of “bending” when cutting. You cannot remove meat from a bone, for example, since the blade may simply split where the metal simply deforms. But that’s why there are operating rules 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 plunge it into ice water, remembering how much hard-earned money was given for it.
- Can't be scraped kitchen boards. Well, if you are itching and want to clean it the “old-fashioned” way, then buy a knife for these purposes that is also “old-fashioned”, and not a fancy one.
- Not suitable for slicing hard foods. There are metal ones for this - each has its own “paraffy”.
- The blade should not be pressed or hit flat. Otherwise it will simply break off from the handle.
- Cannot be used on porcelain or glass boards.
Operating rules
