Ceramic knives: pros and cons, choice

Sooner or later, every owner or hostess has a question about purchasing such an important kitchen appliance as a knife. It is important to make the right choice - after all, the device must be sharp and comfortable, but most of them fall into disrepair extremely quickly.

Many people now favor ceramic knives - they are sharp, there is practically no need to sharpen them, and besides, they are also environmentally friendly. However, some disagree with this, which is where the many controversies stem from. It is about ceramic knives, their pros and cons that will be discussed in the article.

Ceramic knives were first created in Japan, but it is worth noting that much earlier Soviet scientists guessed such an idea when they began to replace blades made of ordinary metal with ceramic ones. The invention went unnoticed, therefore Japan is considered its homeland.

For a long time this device was used exclusively by professional sushi chefs, and for good reason - products cut with such a knife and dishes prepared with it did not have a metallic taste. This device went on sale quite recently.

In general, all devices made with ceramics are considered high-tech. It should be noted that the name "ceramic" is not the type of metal or material from which the product is made, but the method of manufacture itself.

This is done by agglomeration and firing. If we talk about the composition of the blade, then most of it is zirconium dioxide. It is sharpened by hand at an obtuse angle and from a rather thick plate, which is extremely difficult. The result is a reliable and fairly sharp instrument.Hence the high price. The average blade length is 15-16 centimeters, and its coating is usually titanium.

It's time to deal with the main advantages and disadvantages of this device. It's worth starting, of course, with the pros.

• Environmental friendliness of the knife. Due to its chemical indifference, it does not absorb unpleasant odors at all, and also does not destroy the vitamins contained in products. This fact is an undoubted advantage for mothers with small children, as well as for cooks who care about the pure composition of the dish.
• Ceramic knife perfectly suited for cutting fresh vegetables and fruits.
• Sharp blade. One of the main advantages is the sharpness of the blade and the fact that with careful maintenance it will not take a long time to sharpen it.
• High quality cutting. A skillfully made blade allows you to thinly cut absolutely any product, be it meat or vegetables. The cutting process itself does not cause difficulties, all products are cut easily and quickly.
• Little weight. The extremely low weight of the device allows you to use the cutting technique "from yourself" without much effort.
• Corrosion resistant. A ceramic knife will never, under any circumstances, be covered with rust, in addition, it is able to retain its original appearance for a long time and does not fade.
• Comfortable handle. The handle of such a knife is both folding and ordinary. It is extremely convenient to hold it due to its optimal shape.

Despite the huge number of advantages, when choosing a kitchen knife, you should take into account all kinds of disadvantages, which are also many.

• Low strength. Even though ceramics are clearly harder than metal, such knives do not differ in strength in their structure. Bumping into a hard object while cutting, the device can easily crack, which is a significant drawback.
• In addition, there are often cases when the knife splits even when dropped on the carpet or when stored with other kitchen utensils... The same applies to the impact on the side surface of the knife. In no case should the blade bend, as this can lead to disrepair. Such fragility is connected directly with the length of the blade - after all, the longer it is, the more fragile.
• Dependence on a sharp change in temperature... Rapidly increasing or decreasing temperature will also cause the appliance to crack.
• Despite the fact that this knife is able to cut almost everything, it is highly undesirable to cut too hard products with it. For such purposes, it is best to use classic metal knives.
• Sharpening... Despite the fact that the need to sharpen a knife such as a ceramic one is extremely rare, it is still necessary. It is very difficult to carry out this process, since it has many nuances and rules.
• High price... As mentioned earlier, the blades for these knives are made by hand and using special equipment, so the price of a quality device starts from 2,000 rubles or more.

Almost all the disadvantages of a ceramic knife are associated only with its low strength, therefore, when using it, you should conscientiously follow all the rules of operation and store it in the right place. A broken device is extremely difficult to repair, and, moreover, it is not cheap.

Ideal chopping options are soft foods such as bread, vegetables, fruits, boiled sausage, soft cheese, and so on. The ceramic knife is not suitable for cutting hard or frozen food. In addition to cutting food, this knife can also be used for peeling vegetables or fruits.

For long-term and high-quality operation, it is imperative to adhere to simple rules.

• Under no circumstances should you cut solid food.Such a procedure will inevitably lead to a split of the blade.
• It is recommended to use wood or plastic boards as a cutting board. Forget about boards made of glass and ceramics.
• All movements during the cutting process should be smooth and soft. Foods such as greens should not be chopped, but carefully cut.
• Under no circumstances should you clean the cutting boards with a ceramic knife or hit anything with it.
• Avoid washing in the dishwasher, and also with detergents, replacing them with mild non-abrasive substances.
• One of the most important rules for using a knife is its proper storage. It is very important to keep it separate from the rest of your kitchen and cutlery, otherwise the blade will gradually begin to crumble.
• When working with a knife, it is recommended to avoid sudden increases or decreases in temperature.
• Hold the ceramic knife firmly without dropping it or hitting foreign objects.

Over time, even such a wonderful knife as a ceramic one becomes dull. However, you should not throw away a dull knife - you can sharpen it yourself again. In order to sharpen a ceramic knife at home, several rules should be followed.

• The first thing to know before getting down to business is that household tools used to sharpen ordinary metal knives will not work. Such devices will not only not help make the knife sharper, but also spoil it.
• It is better to take care of a specialized tool right away - directly when buying a knife. In stores, you can find not only mechanical, but also electrical devices that are suitable specifically for ceramic products.
• When sharpening a kitchen appliance, it is important to be confident in your abilities and skills so as not to damage the knife. Otherwise, it is best to consult a specialist.
• It is also important to know that the sharpening of a ceramic knife must be one-sided. That is, first of all, the side that acts as a wedge is processed, and the burrs that appear are removed. In the case when there are two such sides, the work must be carried out alternately, creating ideal symmetry.

So, having studied the above nuances, you can safely get to work. There are several options for sharpening ceramic knives.

This method is considered one of the easiest and most common. It consists in the fact that the prepared diamond bar is immersed in cold water for 20-30 minutes. Further, at a strictly defined angle and with a certain trajectory of movements, sharpening takes place separately on each side.

Diamond paste is considered an excellent analogue of a bar - a rather effective method, however, it is more likely not suitable for sharpening, but for easily updating the blade. The cutting surface is completely cleaned, then diamond paste is applied to it, after which the device is polished using a wooden base.

Just like diamond paste, musat should only be used when the edges need to be slightly sharpened. By itself, the musat is a solid rod mounted on a horizontal surface. In terms of mechanical action, it can be compared with an ordinary file - the device is smoothly guided along the edges of the blade, gradually sharpening it.

The basic and most easy-to-use "sharpeners" for ceramic knives are mechanical or electrical devices.These options are used only in the most advanced cases - when serious processing is required. However, even here there is an important nuance - you need to choose a device strictly based on the type of knife. Sharpening a single-sided blade with a double-sided device can only ruin it completely.

If we talk about an electric machine, then it is usually a diamond wheel. It is necessary to use two wheels of different grain size: hard - for sharpening itself, and softer - for grinding.

Real professionals adhere to certain rules.

• The lower the revolutions of the machine, the more accurate the work will be.
• You need to sharpen the ceramic blade in the direction from the handle, gradually approaching its end.
• To create a very sharp blade, a tilt angle of 15 degrees is required. However, it should be borne in mind that a device sharpened at such a small angle will dull much faster. The best angle is 30 degrees.
• A light bulge on the blade immediately after work is considered a sign of a high-quality and correctly performed work.

As for mechanical files, there are quite a few different variations that work on the same principle. However, it is best to choose one that does not cause rapid muscle fatigue. Such a device does its job much slower than others, but at the same time creates better quality blades.

Choosing a ceramic knife is not such a difficult task, it is only important to understand for what purpose it is needed. It is necessary to make a choice based on a number of principles.

• The first thing to look out for is the handle of the knife. In fake copies, the handle is simply attached to the blade, in the originals, it is literally welded.
• Another important factor is color. Real Japanese blades have a pure white blade, while fake blades have a yellowish tint.
• When buying, it will be useful to hold a knife - test it in your hand. The handle should be as comfortable as possible and not slip out of the palm.
• Since ceramic knives are distinguished by their extraordinary sharpness, it is necessary to try it in practice by cutting a sheet of paper or any other paper object. The paper under such a blade should cut extremely easily and effortlessly.
• Experts recommend stopping the choice on knives with a blade no more than 20 centimeters. As already mentioned, a device that is too long breaks and breaks much easier than average.
• Another important detail is the color of the knife handle. There are only two of them: black and white.
• Black ceramic knives are considered to be more durable - they are used by real chefs. Such a product is somewhat more expensive than white, but its quality is also better. Often on sale you can find a whole set - it contains both black and white knives with covers.
• As for the company, it is best to choose Japanese-made knives, namely: Samura or Kyocera. Such brands as Boker, Mallony, EcoCeramic and others are also considered quite good.

In general, most of the reviews for ceramic knives can be considered positive. The quality corresponds to its price - the product is quite spicy, and, which is important in the modern world, it is environmentally friendly, does not leave a metallic taste in the products. However, there are also negative reviews related only to the strength of the ceramic knife. It breaks easily, but with proper handling it can be prevented.

In addition to fragility, people are often repulsed by the rules for using this product, but over time it is quite possible to get used to it. The Ceramic Knife is a truly unique kitchen appliance that the best chefs give their preference to.

In the next video, you will find an overview of Samura ceramic knives.