Modern kitchen impossible without high-tech tools that can make the cooking process as efficient and safe as possible. A new kitchen tool that has appeared relatively recently is ceramic knives. They were first made in Japan back in 1985. The main raw material for their production is zirconium, from which zirconium dioxide is produced in powder form. It is pressed into molds and fired at a temperature of 1500 °C. The duration of thermal exposure is at least two days.
Advantages and disadvantages of ceramic knives
When thinking about buying a ceramic knife, we are first of all interested in how they differ from traditional steel ones, how practical they are to use, and what their pros and cons are.
Advantages of ceramic knives:
- zirconium ceramics are absolutely harmless to human health;
- knives are hygienic, do not absorb odor and do not stain;
- The ceramic blade does not undergo oxidation, products do not acquire a characteristic metallic taste and are not stained. That's why ceramic knife- a real find for everyone who adheres to the principles of healthy eating;
- the blade does not fade over time and retains its original appearance for a long time;
- it is possible to accurately cut soft fruits and vegetables, meat, fish, and freshly baked bread;
- a ceramic knife is much lighter than a steel one, which is important when using it professionally;
- Periodic sharpening is required, but this should be done very rarely.
Disadvantages of ceramic knives:
- the high cost of the tool due to the labor-intensive manufacturing process and manual sharpening. The average price range varies from $50 to $150;
- knives made of zirconium ceramics cannot be used for cutting frozen and a number of other hard products;
- Ceramic knives, despite their impressive blade, are very fragile, they are susceptible to blows and can break if dropped;
- the knife cannot be washed in dishwasher, store with metal objects, its contact with glass products is undesirable;
- temperature changes, for example when washing hot water, can lead to cracks in the knife.
How to sharpen ceramic knives correctly?
Ceramic knives will not need frequent sharpening, but they still need periodic sharpening. If you do not have the opportunity to take the knife to a specialized workshop, which, by the way, is not available in all cities, then you can sharpen the tool at home. Conventional graters and emery sharpeners used for steel surfaces are not suitable for this.
To sharpen a ceramic knife, you need to use a material that is harder in its characteristics than the blade itself. For these purposes, special sharpeners for ceramic knives are used. They are sold in two types - mechanical and electrical.
An electric sharpener is a small device that has diamond-coated disks, and a knife blade is placed between them for sharpening. Using this device, you can not only align the cutting part of the blade, but also remove chips. This sharpener is easy to use, but is quite expensive.
Manual sharpeners are more suitable for fine corrections ceramic surface. However experienced craftsmen claim that manual sharpening provides more control, and therefore more opportunities to sharpen the blade. But if you have never done such a thing, it is better to opt for an electric sharpener.
You can adjust the surface of the knife by sharpening machine at low speeds, and using a diamond wheel. You can sharpen a ceramic knife using the so-called musat.
Do not forget that the number of sharpening ceramic knives is limited. Therefore, it is not advisable to use such a tool for cutting bones and frozen foods. Also, avoid using knives on a glass cutting board.
How to choose a ceramic knife?
The range of knives offered on the Russian market is very diverse. Ceramic knives differ in shape, size, color, price, and are produced by different manufacturers.
Types of ceramic knives
The first thing you should pay attention to when purchasing is the shape and size of the knife. Manufacturers in the smallest details We thought through the handle, blade length, tool shape and center of gravity so that the product has the most effective ergonomic properties. Therefore, it is impossible to purchase one knife that is suitable for all occasions. One is good for cutting meat, another for peeling potatoes, the third is ideal for bread.
The length of the knives ranges from 75 mm to 150 mm. A universal knife suitable for cutting most vegetables and fruits is a knife with a blade length of 125 mm.
Common types of kitchen knives made of zirconium ceramics include knives with D-shaped blades and hatchets with a raised or lowered tip. Special attention should be paid to the handle. It is made of rubberized plastic or wood.
Color matters
Ceramic knives come in black and white. Black ones are classified as professional tools and, accordingly, have a higher cost. Added to black knives special dye. Black knives undergo longer agglomeration, as a result the blade acquires high durability and hardness. Such blades are more expensive than white ones and have more high performance wear resistance.
But if you are not a restaurant chef, then you can buy a knife with a white blade. It's great for household use and also has fairly high strength characteristics.
Manufacturers of ceramic knives
Name brand knives have strict classic design, there is some mixing of styles among Chinese manufacturers. Ceramics good producers snow-white, even a little transparent. Chinese analogues have a gray-yellow blade or Ivory. This is due to the fact that knives are made using accelerated technology: firing occurs for an insufficient amount of time. As a result, such knives are more fragile, quickly dull, cannot withstand even light blows and are susceptible to staining.
When purchasing a ceramic knife, pay attention to such popular brands represented on the Russian market as Swiss, Bergner and Kyocera.
And the last point - do not forget to purchase a special stand for it when purchasing a ceramic knife. This will protect the tool from accidental dropping and extend its service life.
Hi all! I've recently developed a kind of mania - when I come to visit, I pay attention to what kind of knives the owners use. So, I noticed a trend that people are increasingly buying ceramic knives. You've probably seen such knives with a white or black blade in the store, or maybe you use one like this.
I wondered why people buy them? After all, if we discard all marketing slogans, they have only shortcomings. Therefore, I decided to conduct, let’s say, a little research on the topic: “Does it make sense to buy a ceramic knife?” Why did I go shopping, hold knives from different brands in my hands, look at the geometry, and I even managed to sharpen such a blade. True, it was already old, but that didn’t stop it from being ceramic.
But, let's take it in order. First, let's define what kind of animal this is.
What is a "ceramic knife"?
In a nutshell, this knife is really made of ceramics, but in order not to repeat myself, I will give an excerpt from Wikipedia
The raw material for the production of ceramic knives is the mineral zircon, from which zirconium dioxide is produced. The powder is pressed into molds, after which the workpiece is fired at a temperature of 1500C for a long time (at least 2 days). The blades of ceramic knives can be white or black. A special dye is added to knives with a black blade and they are baked for a longer time, which is why they are more wear-resistant and expensive.
Just like that, they poured the powder into the mold and under the press. The handle was stuck on and sold. Now it’s clear, friends, what kind of product is this?
But still, because people use it, it means it has advantages. Let's look at them a little, and at the same time consider the disadvantages.
Advantages
While looking at ceramic knives in the store, I also read the instructions for them. Let's follow these instructions. Here it is, by the way (sorry for the photo quality). So, the advantages...
Hygienic- a rather dubious advantage; in my opinion, any knife will be hygienic if it is washed and wiped dry on time. The only thing, to be fair, is that folding knives can be considered not entirely hygienic (dirt gets stuck in the gaps), but again you just need to periodically disassemble and wipe the folding knives. And besides, we don’t seem to use folding knives in the kitchen.
Chemically neutral- there’s no arguing that they are truly neutral, but this is true when it comes to highly acidic foods (lemons, limes, etc.) and a carbon steel knife.
Reference. Without going into the metallurgical jungle, a carbon steel knife is a knife whose blade is made of steel containing less than 13% chromium. It is the presence of at least 13% chromium in steel that allows it to be stainless.
Do you have a carbon knife in your kitchen? Oh, I doubt it, why do you need a knife in the kitchen, which needs to be washed and wiped dry after each (!) use, otherwise it will rust? Well, perhaps this is some rare copy left over from my grandfather. And so, almost everywhere in kitchens knives are used from of stainless steel. And stainless steel is no less neutral than ceramics.
By the way, I saw an experiment somewhere on the Internet: they cut an apple with a stainless steel knife and a ceramic one. So, an apple cut with a ceramic knife darkened fifteen minutes later. This is just for information.
Does not leave any foreign odors on the product- well, this is absolutely... Friends, you don’t need to cut apples with the same knife you just used to cut up the herring, then there won’t be any foreign odors.
Although this may mean that the smell of iron remains on the products, but this again comes from the use of carbon knives. Yes, indeed, there is a certain aftertaste from such knives, but this aftertaste is absolutely absent when using stainless steel knives.
Not subject to corrosion and rust- you can’t argue with that, they really aren’t susceptible. There is nothing in ceramic knives to rust, but let's be fair - what should you do with a stainless steel knife for it to start rusting?
So, it’s no less dubious a virtue than all of the above, but we haven’t finished with the virtues yet... Let’s continue.
Do not magnetize and do not accumulate electric charges - cool dignity... We're talking about kitchen knife, which is used to cut onions and sausage, and not to change plugs on wires. Or do you polish your knives on a wool hat?
Lightweight and easy to use- Are steel knives difficult? Does a person have to have a degree to be able to cut bread? Some kind of nonsense, not dignity... Like the last of them.
Retains color and is pleasant appearance - this is just from the area of “sucked out of thin air”. I don’t even see the point in commenting.
Acute- yes, there is nothing to say here. Indeed, ceramic knives are very sharp when new, but after long-term use... But I will talk about this in the disadvantages
Let's look at the disadvantages, the advantages seem to be over.
Flaws
There are few disadvantages to a ceramic knife, but they are so huge that I don’t understand why people buy them. So
Fragility- this is ceramics, moreover, it is also pressed and thermally very highly processed, which, in my opinion, leads to the occurrence of internal stresses. After all, even ordinary ceramic plate falling on the floor it may not break, while a ceramic knife will surely break.
Storage in specially designated areas- this, in principle, also applies to steel knives, but for them it is not as critical as for ceramic ones. Try throwing a ceramic knife into a drawer with forks and spoons. I think after a while I will have to throw this knife away.
Price- the price tag for ceramic knives varies from 200 rubles and more. It all depends on the length of the knife. Although in the same price category you can buy a good steel knife that can be dropped and can be easily sharpened.
Difficulty sharpening- It is possible to sharpen a ceramic knife, but it is problematic. Yes, now there are special machines for sharpening ceramic knives, but what if there is no such machine and the knife has become dull?
Sharpening a ceramic knife
As part of this research, I borrowed a ceramic knife from my sister, not new, quite hackneyed and just so dull.
Arriving home, I began to carefully examine the knife. What I saw...
Firstly, the geometry of the blade is quite inconvenient - the spine is thick, the slopes start from the second third of the blade and the knife itself is somehow too light. Although lightness is rather subjective, I’m just not used to such knives. It was not convenient for me to cut bread with such a knife, and my wife was not delighted.
Secondly, the tip is well chipped, as if they tried to tighten the screws with a knife.
Thirdly, I looked at cutting edge, I think why is he so stupid... Dear Mom! How can this be - there are gouges along the entire (!) length of the cutting edge.
I ran my fingernail along the cutting edge (friends, if you don’t understand some knife terms, please read here) and I had the impression that I was not running along the edge of a knife, but along the edge of some kind of saw...
I can explain this wear only to one reason: ceramics is a very hard material and therefore the edge simply cannot curl, like on a steel knife, and so it crumbles. But such gaps...
I think we should try to sharpen this blade, it’s interesting. There are rumors that ceramic knives don't sharpen, so I'll check...
In general, you can sharpen a ceramic knife, but you will need diamond stones and a lot of patience.
conclusions
So, does it make sense to buy a ceramic knife? It is difficult to answer this question unambiguously. In my opinion, a fan of good steel knives, ceramic knives have no advantages other than sharpness. But all my knives are sharp and for me this is not an advantage.
By the way, I asked my sister why she uses a ceramic knife. Do you know what the answer was? It's spicy! That is, sharpness is the main advantage, but again, in my opinion, this only means (I don’t want to offend anyone, friends, but the fact remains) that people cannot or do not know how to properly sharpen simple steel knives and nothing more.
Here, everyone chooses friends for themselves. Let me give you another example. I recently watched the program “Culinary Duel” (I have a sin, I like to cook sometimes), you know, where a professional chef and some famous amateur compete. So, I noticed that professionals use only expensive steel knives, while amateurs use ceramic ones. Although maybe it was just a marketing ploy...
With all the shortcomings of a ceramic knife, I found him good use- there will be such a knife a great gift for a housewarming party! It’s been tested, I’ve already given away a dozen ceramic knives and everyone I gave it to was invariably satisfied...
With this I say goodbye and remember: The knife must be sharp! Good luck to all!
Instructions
Ceramic knife blades are made from zirconium powder, which is pressed, fired in special ovens and turned into ceramic material high strength. The knives turn out to be very sharp, their strength depends on how long they were fired in the oven - if you keep them for less than a day, they turn out to be fragile, which makes them different Chinese fakes. Therefore, it is important to know how to choose the right knives, given the fact that real durable ceramic knives have a high cost.
It is very difficult to distinguish a fake from a real knife only by the blade: they look the same, they need to be checked for strength, which is often impossible when purchasing. But you can detect a fake in another way: in cheap knives, the blade is attached to the handle with ordinary superglue, which after a while stops working, causing the blade to pop out. Carefully consider the mounting method: if the blade is well welded to the handle, most likely it itself is also made according to the right technology. Don't be fooled by the "Made in China" labels: real knives are also made in China.
Evaluate the price of the product: good ceramic knives cannot be cheap. A set of knives from famous companies Frank Moller, Kelli, Bergner costs about 3-4 thousand rubles. Do not buy sets whose price is less than a thousand rubles. There are knives with black ones that cost significantly more. This is not only a matter of design, such blades are considered professional, they are sharper and more durable, but they also have a corresponding price. They are bought mainly for restaurants. This doesn't mean that white knives aren't good enough - they're great for the conditions.
Pay attention to the handle of the knife. As a rule, they are made of plastic, but there are also wooden models. Plastic is easy to clean, but looks cheaper, although the quality is not inferior to wood. Wooden handles are less durable, the wood can crack, and bacteria can grow in it. But in general, this is a matter of taste and compliance with the interior of the kitchen.
Choose the size and shape of the knife according to your needs. Some products are intended for fruits and vegetables, others for bread, and others for meat. Remember that ceramic knives should not be used to cut hard foods such as bones, nor should they be used to open jars.
Last but not least, pay attention to the design of the knives. There are many options, the blades can have different shades, the handles are different various forms and flowers. Often the set includes special vegetable cutters or pizza knives, but such sets are more expensive.
2015-11-25
Date: November 25, 2015
Tags:
Good afternoon, dear readers! Today we will talk about items that no kitchen in the world can do without. Our conversation will be about knives. The heroes of our story today - Ceramic knives. About them When we get tired of getting angry, we remember how quickly metal blades become dull, and worry about vitamins “killed” by iron completely covers our entire being.
Although commercials insist that ceramic blades are fantastically sharp, environmentally friendly and fantastically beautiful, many skeptical comrades continue to mutter that there is no point in throwing out a lot of money for a new-fangled thing that you would be afraid to drop even on a Persian carpet. Like, it’s much better to buy quality knife made of metal. Great, there is a motive to understand their differences! I will tell you about the history of the appearance of ceramic knives, their positive and negative qualities, about how to choose, use, and sharpen them correctly. 
Where did ceramic knives come from?
The ceramic knife was invented by the Japanese, but it should be noted that Soviet scientists produced an “eternal” razor with such a blade back in the eighties of the last century. Unfortunately, this invention was put in the back corner, the Japanese again received all the applause, and the laurels went to them. Well, there’s nothing you can do about it... Literally some 25 years ago, only professionals used such a tool. Sushi-making specialists were happy to use this wonder to prepare their dishes, because ceramics do not give a metallic taste to the delicate taste samurai dishes. Ceramic knives began to be sold not so long ago. 
But they immediately began to be counterfeited by enterprising businessmen from the Celestial Empire.
A little about production
The ceramic blade is a high-tech item. The name “ceramic” does not refer to the blade itself, but to the technology of its manufacture - agglomeration and firing. To be precise, glamorous knives have zirconium dioxide blades. I think that all the intricacies of the production process will be of little interest to housewives (and just those who like to cook). We would just like to note that during manufacturing, thick, almost transparent plates made of zirconium sintered using a special technology are sharpened by specialists by hand, can you imagine! A man flies into space, and knife sharpening made by hand, hence the high price . To the touch, the cutting edge may seem dull, but this feeling is deceptive. A ceramic blade is much thicker than its metal counterparts; it is specially sharpened at a certain obtuse angle. If necessary, ceramics will cut a sheet of paper no worse than metal.
Ergonomics and aesthetics
Ceramic beauties, as a rule, are made in my favorite “high-tech” style. They look futuristic and fit perfectly into the kitchen interior. modern design. Taking the blade in your hand, you will instantly feel its practicality: the line of the handle, the shape, the structure, the coating of the blade - everything emphasizes its peculiarity and unusualness. The handle fits perfectly into the palm, making cooking in the kitchen a lot of pleasure. Handles can be made of plastic, rubberized plastic that does not slip, or silicone. Working with a Japanese invention is extremely comfortable and pleasant. See how easy it is to cook with it. 
Black, white: what's the difference
The color range in which ceramic kitchen blades are made is not very diverse. They only come in black and white. 
Black ones are more durable. They are the ones chosen for work by professional chefs and specialists in the field of sushi making. For everyday cooking at home, we can recommend a cheaper white option, especially since it is not much inferior in quality to the dark one. You can, of course, have black if you are a cool, aesthetic gourmet and often cut dried bear meat into thin transparent slices of equal thickness. large quantities. Here my advice is invalid - take only black! Just kidding, of course. Buy the one that will be preferable for you. I'm in a bit of a sarcastic mood today, sorry, friends! Yesterday I tried to explain to the designer what kind of kitchen I was imagining and why. And he probably decided that I was Rothschild’s secret grandniece and presented such a bill for his services that I am still not able to leave.
Let's not compare a mountain bike with a touring bike
Thinking which ones are better to buyknives made of metal or ceramics are the same as comparing a mountain bike and the one you ride in the park. It cannot be said that one is good and the other is bad. These things are different, they are intended for different purposes. Yes,ceramic knifeyou can't cut beef bones, you can't cut them open tin can, you can’t open a bottle of beer, which a metal brother could easily handle. “Ceramic” is a narrowly focused specialist for the kitchen. Its purpose is to cut into thin slices fish, sirloin of meat, vegetables for salad, bread. So we will use it and we will be happy.
The main advantages and benefits of ceramic knives
Cons: truthful, without excessive dramatization
- Fragility. Ceramics are harder than metal, but their strength is much lower. It may even break if dropped on a carpet. The blade is short (up to 16.5 cm), since the longer it is, the more fragile it is. It is not recommended to buy blades longer than 20 cm (those are already considered too long).
- Fracture under lateral loads on the cutting edge. Ceramics are very afraid of “bending” when cutting. You cannot remove meat from a bone, for example, since the blade may simply split where the metal simply deforms. But that’s why there are operating rules and the purpose of the item - follow them and everything will be fine. We don't sharpen our nails with a rasp...
- They are afraid of sudden changes in temperature. Although I am sure that you will not heat it on fire and then plunge it into ice water, remembering how much hard-earned money was given for it.
- Can't be scraped kitchen boards. Well, if you are itching and want to clean it the “old-fashioned” way, then buy a knife for these purposes that is also “old-fashioned”, and not a fancy one.
- Not suitable for slicing hard foods. There are metal ones for this - each has its own “paraffy”.
- The blade should not be pressed or hit flat. Otherwise it will simply break off from the handle.
- Cannot be used on porcelain or glass boards.
Operating rules
