what is ceramic knife
They are not made of metal, nor of plastic, so what? Ceramic knives are made of a material called zirconium dioxide, a highly abrasion-resistant type of ceramic that gives them their unique properties of hardness (they don’t scratch) and lightness. Now let’s review some of its most important features.
They are ideal for filleting meats and peeling fruits and vegetables due to their maneuverability, sharpness and low weight. Its cuts are precise and require little effort. They allow cutting in detail without effort and must be accompanied by a good wooden or plastic board, do not use on stone boards or very hard material to avoid blows that damage them. Ideal for peeling fruits and vegetables if they are small knives, chopping vegetables and filleting meat with ease.
Among its advantages are:
- They are more hygienic: they do not let in dirt, microorganisms or flavors of other foods, because ceramic is a less porous material than stainless steel.
- Lighter as they are made of ceramic material, so they are more maneuverable than stainless steel knives.
- Easier to clean because dirt doesn’t stick to the blade.
- They do not rust, since ceramic is not a metal.
- They stay sharp longer due to the hardness of the material.
- They tend to be more expensive than stainless steel.
- Special sharpeners have to be used, so they are more difficult to sharpen.
- More brittle than stainless steel, so they are less resistant to everyday drops and bumps.
- Although ceramic is harder than steel and this keeps its edge and does not scratch longer, it is more brittle, making it ideal for cutting soft ingredients with ease and extraordinary precision, but it is not recommended to cut with her very hard ingredients or on stone tablets.
- Its greater ease of cutting means that special care must be taken when using them.
forms of care
- Care must be taken when washing them, using mild soaps that are not abrasive with the knife.
- When storing them, care must be taken not to hit them, since their fragility makes them more prone to breaking than metal knives.
- Avoid making cuts on hard surfaces, as this can increase the risk of hitting and breaking, as well as reducing the duration of the knife’s edge.
- Always use a cutting board, in this way the blows on the blade are reduced when cutting and the edge of the knife is preserved for a longer time.
- Avoid cutting bones or cuts of meat with bones, as you can splinter or break them.
- Avoid peeling garlic by pressing on it with the blade of the knife, as this will almost certainly break the knife.
- The best way to store them is on a wooden, plastic or metal base or block. This way you can store the knives without them touching each other.
- Avoid using the dishwasher, as high temperatures can damage the knife blade.
How do I know if it’s for me?
If what you are looking for is a very light and maneuverable knife that cuts soft ingredients and fillets with impressive ease, this type of knife is what you are looking for. If, on the other hand, you are looking for a knife that is shock resistant and easy to maintain, you can add this type of knife as part of your utensil kit, but not as the only material for all your knives.