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Ceramic Knives

Ceramic bladed knives have been around for many years now, however many people have questions about these knives and their capabilities. Ceramic bladed knives have advantages and disadvantages which should be understood before purchasing one.

Ceramic blades are made from Zirconium Oxide. Their construction is accomplished by compressing Zirconium Oxide powder at very high pressures and then applying a heat treatment with binders to achieve a blade blank. The blade blank is then sharpened with a diamond honing wheel.

The advantages of ceramic blades are numerous. A ceramic blade is extremely hard, very close to diamond in hardness and much harder than steel. Once a ceramic blade has been sharpened it will hold its edge a very long time, far longer than steel. The substance of ceramic blades (Zirconium Oxide) cannot rust, is non magnetic, non conductive and unaffected by acids.

The very strength of hardness however also is the source of the ceramic blade’s greatest weakness. Being as hard and rigid as the ceramic blade is also makes it brittle. The ceramic blade can be prone to chipping or even snapping and have been known to break under sudden shock force such as dropping from a height, although advances in ceramics are making these blades tougher and this is becoming less common.

The inflexibility of a ceramic blade prevents its use in anything which would involve any hacking, chopping, sawing, scraping or use in any situation which would put high stress or any amount of twist on the blade. However, in the kitchen, the thin, lightweight, non-metallic blade that imparts no flavor to food is the choice of many professionals. The ceramic blade is hygienic, does not react with food or alter taste and being non-stick, can generally be cleaned with just running water.

Ceramic Knives Q & A

Q.
A.

Are ceramic blades just as sharp as steel blades?
Yes, ceramic blades can be made comparably sharp.

Q.
A.

Do ceramic blades ever need re-sharpened?
Yes, ceramic blades will dull and will do so at a rate dependent on the amount of use and material being cut. They will outlast steel for edge retention, but will dull eventually.

Q.
A.

If the knife needs sharpened, how do I do it?
It can be done at home using 1000 and 1500 grit silicon carbide sandpaper, however unless you are accomplished at knife sharpening and familiar with sharpening a ceramic blade, it is recommended you send the knife to the manufacturer who will sharpen it for a nominal fee.

Q.
A.

Some ceramic knives have white blades and some have black blades. Is there any difference?
The black blade knives are actually made from Zirconium Carbide which is a substance made from further refinements of Zirconium Oxide. Zirconium Carbide is more expensive than Zirconium Oxide due to the additional processing required, but does result in a blade that is even harder.

Q.
A.

Are there any precautions I need to take with a ceramic knife?
If being used in the kitchen, it is recommended that a wooden cutting board or softer plastic cutting surface be used as opposed to glass, marble or similar surfaces which could chip the blade or promote dulling. Also, avoid cutting into bone or dropping.

Q.
A.

Is it true ceramic knives can beat an airport metal detector?
No. Ceramic knives are purposely made with just enough metal in them to trip the alarm.

Considerations

Never do any prying or twisting with a ceramic knife as this can cause the blade to chip or even break.
The ideal use for a ceramic knife is slicing.
Ceramic knives are not dishwasher safe.
Folding pocket knives with ceramic blades are available and are made by Boker.

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