They stay sharp – for years and years. The latest ceramic knives easily cut through some old preconceptions. We put the new generation of these ultra-hard knives to the test and were extremely surprised at their robustness. They didn’t even mind being put through the dishwasher. Here are our conclusions.
Not a circus act!
We’ve got to admit that ceramic knives wouldn’t be the right choice for a knife-throwing act. Although they’re ultra-sharp and fit comfortably in the hand, they don’t react well to extreme impact. In the kitchen, though, the furthest distance that a knife is likely to “fly” is to the floor, which the new ceramic blades are well capable of dealing with. If you follow a few simple rules, you’ll be able to enjoy these sharp-edged utensils for a very long time.
Young Ceramic doesn’t rust
In contrast to stainless or Damascus steel, ceramic blades are not forged, they are “baked” and then ground by hand. The hardness of these super-effective knives compares to that of diamond. They are manufactured at temperatures of more than 1500 °C under 300 tonnes of pressure from zirconia (zirconium oxide), a ceramic material also used in the medicine and aerospace sectors. The manufacturers normally supply a protective cover to prevent accidents in the cutlery drawer. These stainless blades can be dyed and printed in any colour you like, but there are really no serious competitors to snow-white and stylish anthracite. Particularly in Japan – the land of sushi and sashimi – ceramic knives are highly prized and are available in many traditional forms of blade.
- Ceramic knives from:
- 1 Mastrad
- 2 Villeroy & Boch
- 3 Olle Fine Ceramic
- 4 Victorinox
Stays sharp without sharpening
Shorter ceramic blades are the most suitable for peeling and cutting up easily damaged fruit and vegetables as they effortlessly cut through fibres and stems. They are also great at cutting clean, wafer-thin slices for decoration. We are able to work precisely without having to constantly sharpen the blade (sharpening is a job for the specialist workshop!). In the case of large fruit such as pineapples, wider double-sided blades are better. And, of course, the ceramic material is neutral in terms of odour and taste. There are lots of other advantages, too. There is no oxidation from acid foodstuffs. The surface of the knife remains free of stains. It is suitable for use by allergy sufferers as no metal ions are left behind in the food. In terms of hygiene, these knives are in the top league. Beginners, though, will need a bit of practice to begin with. With raw, robust vegetables such as broccoli you shouldn’t give too much sideways pressure. Instead, glide gently and don’t squash the veg.
- Ceramic knives from:
- 1 Böker
- 2 Kyocera
- 3 Cookut
- 4 Olle Fine Ceramic
- 5 Beem
Premium class – more robust blades
It’s now time to cut through the biggest negative preconception about ceramic knives. They aren’t the divas of the cutlery drawer, they just want to be treated with a bit of care and consideration. The blades of the latest generation of knives have become more break-resistant. They are actually quite robust and can put up with a certain degree of punishment. The only thing is: they should never be used on frozen foodstuffs – that’s a job for the electric knife. Always cut onto a soft plastic or wooden surface. When slicing or cutting bone-free meat, ceramic blades impressed us with their excellent cutting quality and comparatively affordable price. A characteristic trend seen in the premium class of ceramic knives is the emulation of the wave pattern in Damascus steel. These new blades are manufactured in a process in which the ceramic is exposed to pressures of up to 20,000 tonnes. Other blades with an innovative wave shape prevent friction so that no foodstuff clings to the surface. In short, the improved high-tech ceramic blades boast an impressive performance that has turned these kitchen “outsiders” into the ultimate cutting implement.
