Ceramic knives are sharp but sometimes get dull that why you need to know how to sharpen a ceramic knife and how to take good care of them to avoid damage. In this article, you will learn what ceramic knives are and how to sharpen and take care of them for you to get the best of them for a long time.
The first way to sharpen a ceramic knife is by using a diamond precision sharpening stone or whetstone, which uses water as a lubricant. The second way is using an electric knife sharpener to sharpen; this method is simple, fast, convenient. You don’t need to sharpen a ceramic knife as frequently as a steel blade knife, but you can hone it regularly to ensure proper cutting performance.
A kitchen knife is made of stainless steel or high-carbon steel and can cut both soft and hard food, while a ceramic knife is made of ceramic and can only cut vegetable foods. For the lack of hardness, a ceramic knife will not deform even you use it to thin ice, but on the other hand, you cant use it to cut bones or frozen meat.
What is a ceramic knife?
Zirconium oxide is a material used to construct ceramic that makes it harder than steel but three times lighter than aluminum. This material makes the blade super hard, like steel. That’s why the knife is very hard and durable while remaining lightweight. Ceramic material is harder than metal but less brittle, making it perfect for knives.
It is perfect for cutting vegetables, fruits, meat, fish, and meat due to its susceptible material and shows no signs of being inactive even after years of daily use. They’re also safe to use on non-stick surfaces.
This excellent ceramic-coated knife is sharper than a steel blade; it holds a sharp edge longer than most knives. They are extremely hard and extremely brittle. These knives can withstand heat up to 1000 450 degrees Fahrenheit before degrading.
Though fragile and extremely brittle, ceramic knives do not rust and remain sharp for a very long time. They are in various shapes and sizes because they conduct heat so well, they are used in cooking for this purpose.
How to sharpen a ceramic knife
Follow these simple steps/methods to sharpen your ceramic knife effectively. Please wear protective eyewear and clothing as sharpening creates a mess, and lots of little pieces will come off during the sharpening process.
1. Using diamond sharpening stones
Before using a diamond stone, make sure your knife is clean and dry. Use slight vegetable oil to help the stone glide more smoothly.
Step 1
Take your ceramic knife and run it under some warm water. Grab your diamond stone, your towel and wrap the towel around the blade (this will stop you from cutting yourself)
Place a stone with a grit of 25 microns or less on a towel across a bench.
Step 2
Angle the blade at 18-20º from the smooth surface of the diamond stone.
Don’t be afraid to sharpen at this angle because it won’t affect the life of your blade.
You can even choose to go up to 25º, or you can go as low as 10º if you wish, but 18-20 is the appropriate one to use.
Step 3
Lightly stroke the blade along the stone, but don’t apply pressure. Flip the blade over often to make sure you are sharpening both sides evenly.
Slowly move the knife back and forth over the stone, moving towards the tip of the blade as you apply a small amount of pressure.
Repeat the process until the blade is well sharpened.
2. Using a diamond sharpener
You will need a coarse grit diamond sharpener to sharpen a ceramic knife with a sharpener and a fine grit diamond sharpener. The first is coarse grit and can remove burnt material on the knife blade, while fine grit will polish the blade. An electric ceramic knife sharpener will do a better job.
Here is a step by step guide:
1. Put on your safety glasses for your eyes’ protection, then turn the electric ceramic sharpener’s switch on. Put the blade into the slot of the machine carefully, straight-up and straight-down.
Hold the ceramic knife firm in your right hand as you place the flat side of the blade against the ceramic sharpener. Most of the sharpener’s perfect angle has been created at 15° to 20° by a 180° swivel sharpening head.
2. Hold your knife at a 15-degree angle past the blade that meets the handle, and pull it towards you off the ceramic sharpener.
By slowly pulling the ceramic-knife blade towards you, the sharpener hones both sides of the blade, creating an edge that is sharp enough to cut through thin air.
3. Run both sides of the blade along with the sharpener 3 to 5 times for optimal performance.
With three to four strokes on each side over a few minutes, it will get the job done. And when you repeat a few times, you’ll be amazed at how much sharper the blade will become.
3. Sharpening with a diamond file
The process of using a diamond file to sharpen is much easier than it looks; these steps will you out in sharpening a ceramic kitchen knife.
Step 1
Using a flat diamond file, measure the angle of the knife. If it is less than 15 degrees, use a fine-grit ceramic triangle. And if it is at least 15 degrees but less than 20, choose a medium-grit triangular file. For more than 20, use a coarse-grit pressure-sensitive triangle.
The sharpening method will vary depending on the shape and size of the blade and handle of your knife.
Step 2
Hold the knife with one hand and the file with your other hand. Use a circular motion as you pull the file gently across the blade. Repeat this procedure until you have a sharp knife.
stainless steel kitchen knives
Step 3
To re-sharpen the edge, turn over the knife and repeat the forward-pulling movement. Then swipe each side of the blade with lapping compound in a straight line, moving from front to back. You’ll continue the pull-and-swipe motion until your knife is very sharp.
Pros and Cons of ceramic knives
As versatile as this knife may be, there are still some disadvantages linked to it.
Advantages of ceramic knives
- The blades are extremely thin, allowing them to quickly cut through even the most challenging foods like hard vegetables and chicken bones.
- It also does not require high heat to sharpen.
- They don’t rust or corrode easily, making them a good choice for people who don’t take good care of their knives.
- A ceramic knife is also easy to clean with a simple dishcloth wipe or a rinse in hot water.
- Ceramic knives are lightweight, easy to clean, and nearly indestructible.
- It does not absorb any discoloration from food.
- They do not lose their sharpness fast.
- The blades are non-porous, so there is little to no fear of them being susceptible to germs.
Disadvantages of ceramic knives
- A smooth surface inhibits the growth of bacteria and food particles.
- One of the main disadvantages is that they can chip.
- They are also more challenging to sharpen, even though you shouldn’t need to sharpen them as often as steel knives are.
- Ceramic knives are not practical for cutting through meat with bones. It is because they can break if faced with significant pressure.
- Every knife has a vital role for a particular purpose. These knives come with unique features and styles. Ceramic knives are easy to handle and require less maintenance as compared to steel blade knives.
- Ceramic knives are considered safer than steel knives. The blade contains no metals to turn food black when it comes in contact with an acidic ingredient like tomatoes or oranges.
- The composite material used for the ceramic blades is much harder than steel, so you don’t need to sharpen the edges often.
- Ceramic knives can cut through food without crushing it, making them ideal for slicing fruit and vegetables.
- Ceramic blades are hard enough to cut more easily than stainless steel but are more durable. And they are corrosion-free, so they require no special care.
Ceramic vs. Steel Knives: Differences
Ceramic is up to 10x harder than steel – even harder than diamond stud earrings; this means ceramic won’t stain or scratch while maintaining extreme sharpness. However, these differences don’t end there. Ceramic and steel knives differ in many aspects:
1. Life span{Durability}
Ceramic will never rust, corrode or deteriorate, and its solid inner metal structure means ceramic knives don’t bend, chip, or break while cutting.
The super-hard ceramic edge of a ceramic knife will maintain its sharpness up to 10 times longer than conventional steel blades, giving you the benefit of added control and precision when cutting and slicing.
Steel knives are still very sharp cutters, but the material is so soft, they lose their keenness quickly. Knives made of these metals must be stored away or stored in a sharpening device, so the edge doesn’t become dull during regular use.
If dropped on the floor, these knives will dent easily and possibly break. The steels can vastly rust if left wet for even one night. If you’re looking for Durability, ceramic-based knives are best even for heavy-duty uses.
2. Versatility
You can use both for slicing, dicing, and chopping. For example, both knives have for slicing tomatoes, onions, and other vegetables. In terms of gripping comfort, ceramic kitchen knives are more accessible to grip than steel ones as they have a good grip handle.
Since ceramic blades are made from zirconium oxide, they can last up to 100 times longer than a steel blade.Ceramic blades are more precise and balanced than steel knives.
Ceramic knives will stay sharper than steel for longer; they don’t require sharpening and can easily be re-sharpened with a ceramic sharpener. On the other hand, You can sharpen it with a whetstone or steel blade.
Ceramic won’t rust; it can be placed in water without becoming pitted and will not attract germs like a steel knife.
3. Odor
Ceramic knives put up less of a struggle to hold onto odors than do steel knives.
The significant difference here is that with your carbon steel blade, the odor of fish is very prominent. However, with the ceramic blade knife, the odor of fish is lessened.
Steel is porous and will harbor bacteria and flavors for a long time if not washed and dried immediately after each use. A ceramic knife does not hold any flavors or bacteria between uses.
4. Weight
Ceramic knives are lighter in weight than steel knives. Steel knives can weigh up to 2.5 lbs, while hard ceramic knives typically weigh ten times less at only 0.2 lbs.
A lighter blade will also require less physical strength to use if that’s important to you. However, the flip side doesn’t store as much kinetic energy as a steel blade can generate. If you are looking for a lightweight kitchen utensil, you will want to choose the ceramic option.
How to Maintenance and care for ceramic knives
1. It would be best to sharpen periodically while ceramic blades don’t require this maintenance, but the chef must still learn to care for them properly.
2. Ceramic is very easy to clean; they are dishwasher safe, but make sure to remove them before the drying cycle.
3. You can wipe off any food with a damp cloth or run it under the tap, but steel blades are not advised.
Can ceramic knives be sharpened at home?
To keep your ceramic knife at its best at home, you should use the sharpening steel regularly to maintain the cutting edge and hone it on a whetstone for honing.
The cutting edge of ceramic knives is not beveled like traditional steel knives; therefore, they will never chip but gradually become dull after long-term use. You can sharpen ceramic knives yourself using whetstones or an electric knife sharpening tool.
Even though ceramic knives are from a tough metal that is hardened to ranges between 20 and 50 on the Vickers hardness scale, that doesn’t mean that they’re unbreakable. Ceramic knives can still break, chip, or lose their edge, just like any other knife.
Can you sharpen a ceramic knife on a stone?
You can sharpen a ceramic knife on a stone if it is handled properly. Sharpening your ceramic knife on a stone will dull the knife quickly, so do not do it often.
Sharpen in the same way as steel blades. By finding a stone that can work for you. Three basic types of stones for sharpening knives—oil stones, water stones, and diamond stones.
Ceramic does not sharpen on Waterstones. It will, however, partially sharpen on a diamond or a coarse stone. It’s not as easy as steel on Waterstones and requires more patience and time than steel.
Ceramic knives should always be cleaned up and sharpened by hand instead of running through the dishwasher or in other cooking appliances such as a blender.
Do you have to sharpen a ceramic knife?
You don’t have to sharpen a ceramic knife because a ceramic blade will not get dull as its edge is long-lasting and sharp for years. It delivers a consistently razor-sharp edge every time you cut.
It offers excellent sharpness, lasting precision for prolonged Durability, and blade retention that lasts several times longer than other knife materials. You don’t have to sharpen a ceramic steel knife to keep it looking great.
If it requires you to sharpen them, they can be sharpened to a razor edge once with a ceramic stone of no more than 1,000/2,000 grit.
Frequently Asked Questions
Are ceramic-coated knives good?
Ceramic coating knives are good because they allow the knives to stay sharp longer than standard steel knives. It is harder than steel, so it is better at resisting the awesome power of cutting meat and sharpening—That’s what the best performance knives in the world are made of ceramic.
Is it possible to sharpen a ceramic knife?
It is possible to sharpen a ceramic knife, but not like any other knife. These knives are tough and brittle and may break if sharpened with a steel sharpening rod. It will often leave tiny pieces of broken ceramic on the edge that dull the blade faster than steel. However, if you still wish to sharpen your ceramic knife, use a ceramic knife sharpener.
Is a ceramic knife sharper than steel?
Ceramic knife blades are made from a material called zirconia. Zirconia is a “super hard” material, second in hardness to diamonds. As a result, ceramic knives stay sharper for longer and are very durable than steel.
Why are ceramic knives better?
Ceramic blades are harder than regular steel, which means they can hold an edge longer. It is non-reactive, so your food won’t pick up strange metallic tastes even after cutting through metal. Ceramic is lightweight, meaning it’s comfortable to use for long periods. And because ceramic knives are so hard, they are easy to sharpen at home, so you don’t have to worry about sending them out for sharpening.
How can you tell if a knife is ceramic or metal?
Ceramics are non-magnetic, while metals are almost always magnetic. It is because ceramic has no nickel in its structure, while stainless steel does. To be able to tell the difference, drop the knife on a magnet held in your hand. If it sticks to the magnet, then it’s metal. If not, then it is ceramic.
Conclusion
Sharpening a ceramic knife is a vital task to keep your ceramic knife in top condition. Ceramic knives are incredibly sharp but also very fragile. They can be damaged by sudden impacts with hard surfaces and chip or break if you try to hack at frozen food. Ceramic knives are designed for slicing and chopping, so it is crucial to know how to sharpen a ceramic knife without damaging it.
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