Ceramic knives have gained lots of popularity in the last decade and are often considered to be the best knives for mincing, dicing and chopping all sorts of meat, vegetables and fruits. Ceramic knives are made with a sharp but fragile ceramic blade that will need a special sharpener because regular knife sharpeners will only damage the ceramic knife.
Ceramic blades are very sharp thanks to their unique blade design which has a slight curve that makes the knife moves gradually forward and chops the food with ease. This sort of cutting motion provides great control of the knife and once the customer gets a hang of it, the knife can become a universal utensil in the kitchen great for meat and vegetables.
Moreover, ceramic knives are great for scooping things up because they are made from a much wider blade than typical kitchen knives. Nowadays, ceramic knives are available in different length so as to fit different cooking purposes.
For instance, ceramic knives with blades ranging from 5 inches to 7 inches have been designed to be used for precise tasks such as fileting and skinning game. However, many professional chefs also use the 7-inch ceramic knife for cutting various fruits and vegetables because such blade is wide enough to transport chopped food from the cutting place to the pot, pan or dish depending on what you will be preparing.
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What Ceramic Knives Handle to Look for?
Ceramic knives with premium ribbed plastic handles look very beautiful but will tough to maintain because the handle will need to be kept dry at all times.
However, some chefs consider such hassle to be worthwhile because the ergonomic contours of such handle make it comfortable to hold and easy to grip without being so contoured as to restrict one’s ability to select between different types of grasps.
How to Clean Ceramic Knives?
Ceramic knives need special care routines and if these routines will be followed correctly than an average ceramic knife will serve you for decades to come. Firstly, ceramic knives are best washed under a stream of running tap water with little dish soap. Never use bleach or other harsh chemicals.
Secondly, always dry the knife using a clean towel right after the wash and never leave the knife to dry on its own in a utensil cup. Moreover, you might want to sew a special sheath or buy a knife storing box if the knife was bought without these.
Lastly, always check what kind of sharpeners your particular ceramic knife requires because conventional sharpeners designed for Western chefs knives will not do the trick with ceramic knives.
How to Pick the Best Ceramic Blade Knife?
Picking the best ceramic knife can be very difficult especially if you are on a budget; however, the task is not impossible. Best ceramic knives are made from durable and one piece ceramic blade that has a minimum thickness of 0.55 mm.
Plus, best ceramic knives can either have a serrated, which is very rare, or plain edge blade. Moreover, best ceramic knives regardless of the blade length must have a medium sized textured plastic handle that will comfortably fit in your hand but will not cause blisters during long time use.
Avoid wooden handles as they tend to absorb odors and could be easily stained. Plus, wooden handles can get easily damaged and need more through care rituals depending on the exact wood that was used to make the handle.
Some wooden handles such as pakkawood handles are very sensitive to temperature changes and the wood could split into small splinters if the knife with such handle is left close to hot stove plus ceramic knives with such handles can only be hand washed.
How Much Should You Spend on Good Ceramic Knife?
Such questions are often asked and it is only logical that one would want to know what type of knife is worth investing the solid amount into. However, I am afraid the answer is not clear because different individuals have different needs and wants.
If you are an avid cooker then you might want to buy a durable ceramic knife that is at least 6 inches in length and has a flat edge compared to a serrated one. However, if you only cook once in a while then purchasing a medium segment ceramic knife will be more reasonable.
Most good ceramic knives can be bought for around $100 but remember to pay close attention to the handle as it plays a vital part in the overall ease of using the knife as the big handle will strain your wrist when you grab it while a small handle can cause blisters.
But, above all always look to buy the best ceramic knife you can afford because it will enable to quickly and swiftly prepare everything you need. Lastly, remember that ceramic knives require special attention and careful cleaning because the blade can be easily scratched or scuffed plus if it is not dried right immediately after washing it might rust.
What Sharpener is Needed for Ceramic Knives?
Obviously, any knife that will be regularly used will need to be sharpened otherwise it will completely go dull and useless. Moreover, when using a ceramic blade knife you should never cut anything on marble or glass as such surfaces will lead to quicker dulling of the blade.
Ceramic knives should always be sharpened under sufficient light preferably even sunlight plus it is highly recommended for you to draw up all the necessary point with a marker before actually beginning to sharpen the ceramic knife.
Furthermore, make sure to find the right angle for sharpening usually ceramic knives require about 32 degrees angle for best result. Once you have found and settled on the angle, proceed to sharpen one side of the ceramic blade. Make sure to rotate the blade back and forth for best result.
Usually, ceramic knives will need about 10 to 15 strokes from the stone point to the heel for best result.
How to Store Ceramic Knives?
Sadly, some individuals still store their ceramic knives in the cupboards with the rest of the utensils. Although such a move can be logically understood however this does not make any safer.
Firstly, by keeping your ceramic knives with the rest of the kitchen utensils you are greatly risking cutting your finger when you will reach out to pick something else in that cupboard and with such sharp ceramic knives could potentially suffer a serious cut to the finger.
Secondly, by keeping your knives together with other utensils they will be forced to scuff against one another thereby sustaining scratches and blunting the edges
In conclusion, remember to always purchase a separate sheath or box for storing your ceramic knives away from the rest of the kitchen utensils. The best solution that most chefs recommend is buying a magnetic rag that you can fix on your kitchen wall, this way you can always see your knives and be sure that they will not get scratched.
Lastly, always examine the instructions that the manufacturer will include so as to decide whether the ceramic knife should be hand washed or can be put in the dishwasher. Regardless of how you clean your ceramic knives, always dry them up right after the washing because otherwise, they can start forming rust or corrosion.
Once in a while, rinse your ceramic knives with a vinegar solution for disinfecting purposes especially if you often work with meat such as pork and fish.