Foo - Knives and more kinves, the ceramic ones?

Ok so since there are few topics about knives I thought I would start my own. I was in Whole Foods the other day and they were selling ceramic kitchen knives. Anyone has experience with them? Seems like some type of gimic to me. What happens when they get dull. I can't imagine that they can be sharpened again.

Ceramic knives can be sharpened with diamond sharpeners. They do not rust (neither do quality steel knives). The material is harder than steel, so they retain their edge for longer, but are brittle and prone to chipping damage. You can bypass security with them.

They're a useless gimmick in my opinion. Get some good steel knives and a sharpening setup.

I have a set of three: a small chef's, a santoku and a paring knife. They are indeed the cat's meow when it comes to holding an extremely sharp edge for a very long time. I use them for preparing sushi, slicing tomatoes and onions and the like. They don't replace my 12 or so steel knives, but they can have a place in a kitchen.

Though I don't have much experience with ceramic knives, I know in industry when an edge is needed to cut something continuously (like in a paper mill if the web (or continuous sheet) needs the edges trimmed), ceramic blades are used because they hold their edge for so much longer. But because they are so much harded they are more prone to chipping on impact, as previously mentioned. I plan on giving at least one of 'em a whirl at some point...

I used one in a cooking demonstration once, and really loved it. My only concern is the chipping issue or if I pull a Siu and drop a knife on the ceramic tile floor. I really don't want a shattered knife (especially given their cost). I love my forged steel knives, and I know to sharpen them myself, so I have not bothered with ceramics.

FYI I've never dropped a knife. :notamused:

I used one in a cooking demonstration once, and really loved it. My only concern is the chipping issue or if I pull a Siu and drop a knife on the ceramic tile floor. I really don't want a shattered knife (especially given their cost). I love my forged steel knives, and I know to sharpen them myself, so I have not bothered with ceramics.

just use a scalpel.

FYI I've never dropped a knife. :notamused:

my apologies!

I think they are dumb. A good set of stainless kitchen knives from the USA, Japan or Solingen Germany will last for 3 or 4 life times of home cooking.

FYI I've never dropped a knife. :notamused:

she almost did once, but she caught it with her ankle....................

Ok, so consensus seems to be "kool, but not worth it". That being said how does one pick a good knife. In terms of steel quality. A few years ago I randomly bought one at Bed Bath and Beyond, and it turned out to be pretty good. The J.A. Henckels Twin Gourmet Cutlery brand. It has some numbers and says "ice hardened" "no stain"???

Ceramic knives can be sharpened with diamond sharpeners. They do not rust (neither do quality steel knives). The material is harder than steel, so they retain their edge for longer, but are brittle and prone to chipping damage. You can bypass security with them.

They're a useless gimmick in my opinion. Get some good steel knives and a sharpening setup.

Incorrect. All manufacturers are required to add a metal filler for this very reason.


I have a santoku and pairing knife. I also have a high end set of German knives as well. The steel knives don't even compare to the ceramic ones as far as cutting and holding an edge.