Why Ceramic Knife?


A ceramic knife is a knife made out of very hard ceramic, often zirconium oxide (ZrO2; also known as zirconia). These knives are usually produced by compacting zirconia powder using high pressure presses which apply a pressure of around 300 tons to produce blade-shaped blanks. Black blade is made by an extra firing or sintering via hot isostatic pressing (HIP), which improves the toughness of the blade, the main shortcoming of white ceramic knife blades.

Ceramic knives will not rust even in salt water, stain, or become discoloured by food acids. Therefore a ceramic knife is chemically non-reactive and safer when direct contact with raw food. Their chemical inertness to both acids and alkalis and their ability to retain a cutting edge far longer than forged metal knives makes them a very good culinary tool for slicing and cutting through boneless meat, vegetables and fruits. In addition, ceramic knife is much lighter than steer knife making cooking easier and more convenient. In cooking, ceramic knives can be an important tool to people with certain allergies. Therefore, ceramic knife is much safer, cleaner and more durable if handle with care.

Although ceramic knives are very sharp, they are also quite delicate and must be handled with care. If they are used improperly, they can shatter or crack. Simply dropping the knife from too high a distance can chip the ceramic blade. Furthermore, ceramic knives cannot be sharpened in the same way that most knives are. A normal sharpening tool will most likely chip or break a ceramic blade.

Ceramic Knife cannot be used for chopping, cutting bones or frozen foods or for any application which tends to twist the blade such as prying, which may cause the cutting edge to chip or the blade to break free from the handle. Please note that ceramic knife should not be used on tampered glass board or stainless steel top. It is best to use on wooden or bamboo cutting board.