Ceramic or steel knives

Ceramic or steel knives

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ceramic or steel knives: what are the differences between ceramic and steel knives. Sharpening, cutting edge, advantages and disadvantages. Opinions and what to evaluate before buying.

If you want to choose new kitchen knives, among the questions you will have to answer, there is this: better to chooseceramic or steel knives?When it comes to the knives to use for your guests (those to bring to the table for family dinners and guests) the difference is as important as the aesthetics. If, on the contrary, it is aboutkitchen knives, then you will have to make more careful evaluations.

Ceramic knives: advantages and disadvantages

I start immediately with a general overview reported iadvantageshedisadvantagesfor those who chooseceramic knives. Advantages:

  1. They are light
  2. They offer a very subtle cut
  3. They (almost) never lose the edge of the blade
  4. They are handy
  5. They can be washed in the dishwasher


  1. If they fall to the ground they break
  2. They are not suitable for cutting particularly hard foods (the rind of a watermelon, the skin of a pumpkin, semi-frozen meats ...)
  3. For the same quality, they cost more than steel knives
  4. When choosing, you have to evaluate the handle well

For the "cons" reported in point two, I would like to point out that you will also be obliged to keep a good steel kitchen knife at home, perhaps the classic carver.

Among the fake onesadvantagesthat you read online, when you try to search forpros and cons of ceramic knives, there is the topic of oxidation.

The oxidation of food is an inevitable phenomenon, it occurs when a food is particularly sensitive to the presence of oxygen (such as fresh vegetables and some meats) and therefore deteriorates. The air makes that particular food "age faster". Some blogs read that cutting food with a ceramic knife prevents oxidation. Nothing more false! To prevent oxidation, after cutting you will need to vacuum-pack the food. Ceramic has no antioxidant properties and the tool used to cut food is completely indifferent to its conservation.

How to choose ceramic knives

Still among the cons, I ultimately invited you to evaluate the handle. The handle of a knife is almost as important as the blade. It must be comfortable, offer a secure grip and above all it must be long-lasting and reliable. For thesteel knivesthere are wooden handles, plastic or steel handles!

For ceramic knives, you have to be satisfied with plastic but pay attention to both the choice and use. In recent times, ceramic knives with wooden handles are spreading, in this case the ceramic cannot be washed in the dishwasher. As stated, do not use the ceramic knife to cut very hard food, not only do you risk damaging the blade edge or breaking the blade, you also risk extracting the core of the blade from its handle. This can also happen with i best ceramic knives.

Black or white blade?
Nothing changes, as long as it is high-density ceramic. Some manufacturers tend to offer black ceramic knives that have undergone a treatment to improve the performance of the material.

Among the best ceramic knives many point out those of the Kyocera line which certainly gets paid, however a cheaper line that - in my opinion - offers the same quality is the more anonymous "Ausker". On Amazon, a ceramic carving knife (the classic chef's knife, with a 20 cm blade) can be bought at a price of 13.99 euros and free shipping. For all information, I refer you to the page "Ausker Chef Knife". From the Kyocera line, the Santoku-type chef's knife (therefore an alternative to the carver) with a 20 cm blade, can be bought for € 59.90.

Ceramic or steel knives

You start from the assumption that there are many types of kitchen knives and ceramic knives cannot replace them all. For example, for the fish fillet knife you cannot do without the flexibility of steel!

The ceramic knives are proposed as an excellence for precision cuts and extra thin sliced, however they cannot completely replace the steel knives. If for the use you intend to make of it, the precision and lightness of the cut matter a lot, then betweenceramic and steelchoose a good ceramic knife but steel should not be missing from your kitchen kit.

In the article "Kitchen knives: which one to choose" I give you a general overview of the qualities to look for in a knife.

Among the disadvantages of steel knives, I point out the need for hand washing: the high temperatures of the dishwasher can damage the blade and make it more prone to rust. The combined action of high temperature and aggressive detergents not only predisposes the blade to rust, but also tends to damage the edge of the blade.

It is clear that isteel knivesthey should always be washed with cold water and neutral detergent or very little detergent. In addition, steel knives must always be dried carefully, which is negligible for ceramic knives.

These factors make theceramic knivesperfect to bring to the table when you have guests, but this material must always be combined with steel when it comes to kitchen knives for cooks (whether professional or amateur!).

It may interest you: How to use cheese knives

Video: Best Ceramic Knives in 2020 Guide to Choose Your Favorite One! (July 2022).


  1. Kak

    Clearly, many thanks for the help in this question.

  2. Madal

    It's a shame I can't speak now - very busy. Osvobozhus - necessarily their observations.

  3. Flynt

    In my opinion you are not right. Write to me in PM, we'll talk.

Write a message