Top & Best Ceramic knife: How to choose the best in 2020
Very welcome to mypricesaving.com. Today we are going to talk about the ceramic knife, a tool suitable for those who prefer a light knife, easy to handle and very sharp.
The ceramic knife is not only much sharper than one made of steel, but also remains with this characteristic for a longer time. The blade is rigid, thin and very resistant to corrosion.
If you are thinking of buying this utensil for your kitchen, but do not know what are the advantages and disadvantages of the model, how much it costs and where to buy, then you have come to the right place.
First, the most important
- The ceramic knife does not replace the steel knife. The reason is simple: this model does not serve to slice meat with bones. Other than that, it is very useful, it serves to slice boneless meat, peel and cut vegetables and fruits.
- The ceramic knife must be handled with care, both during use and during storage. It is not very resistant to falls, so be careful not to drop it.
- It is important to buy a good quality ceramic knife. If poorly produced, it can chip easily and this reduces the durability of the part.
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Ranking: The 4 best ceramic knives
The ceramic knife is very different from ordinary knives. It is lighter, ergonomic, has a sharp and precise cut and the design is thought to bring more charm to your kitchen.
We prepared this ranking by selecting, among numerous options, the best models of ceramic knives, considering the size, shape, design and cost-benefit ratio.
Choosing a good kitchen knife is essential to bring practicality to everyday life and ease in preparing the most varied types of food. It is important that the knife is light, easy to handle and, above all, very sharp.
The ceramic knife combines all these qualities and many others. The coolest thing is that this model is versatile, that is, it serves to cut meat, vegetables, fruits and breads.
What is a ceramic knife and where to use it?
The ceramic knife has a much sharper, thinner and harder blade than steel knives, both because of the raw material used in manufacturing (zirconium dioxide) and because of the way it is produced.
The knife is produced by burning the zirconia powder and is dry pressed. Finally, the blade is sharpened with a grinding wheel (diamond stone).
The result is a light knife (half the weight of a common model with similar proportions), easy to handle, which slides easily, has a precise cut and is ideal for cutting and slicing various types of food.
The ceramic knife is lighter than steel and as hard as a diamond.
Due to the technology used in the production process, the ceramic knife has a hard material, which does not crush, corrode or rust, guaranteeing an above-average durability.
Because of the lightness and excess of sharpness, you may be surprised at how to handle the ceramic knife at first, but once you get used to it, it will become almost an “extension of your hands”, as it is very anatomical.
Ergonomics is a strong point of this knife. The handle has a non-slip treatment, which makes it easier to hold and prevents it from slipping out of your hands during handling.
In addition to strength and maneuverability, the ceramic knife is produced with a neutral material, which does not contain nickel, lead or other harmful substances in the composition, so it does not release heavy metals into the food.
Because it is chemically neutral, this knife preserves the appearance, smell and taste of food. Another nice thing is that the ceramic knife does not corrode because of the oils, acids and salts of fruits and vegetables.
However, some people find the use of the ceramic knife somewhat limited as it cannot be used to cut bone-in or frozen meat.
It is also important to avoid using it on cutting boards or containers made of rigid materials such as glass, granite or marble, always prefer the softer surfaces such as plastic, wood, bamboo and silicone.
Very hard surfaces can cause the blade of the ceramic knife, which is usually very thin, to chip or even break.
But even with all these precautions, ceramic knives can suffer “micro chips” on the blade. Another negative point is that it is very difficult to sharpen this type of knife at home, requiring the help of specialized labor.
There are manual and electric sharpeners suitable for ceramic knives, but consumers do not usually evaluate these options well. As for common sharpeners made of ceramic, they should not be used as ceramic does not sharpen ceramic.
Check now the main advantages and disadvantages of this knife:
What are the differences between a ceramic knife and a steel knife?
Kitchen knives can be made of different materials in thickness, cutting capacity, ergonomics and indicated uses. The most popular are steel and ceramic knives.
Knives of metallic origin can be made from three types of steel: stainless steel, carbon and apricot.
- Stainless steel : the material is resistant and does not oxidize. In addition to steel, this type of knife has chromium in its composition, which ensures greater resistance to corrosion, but makes it lose its edge (sharpening) more quickly.
- Carbon steel : this raw material has as its main differential the selective temper, a heat treatment that leaves the blade with a hard edge and a softer back, which makes the cut more precise.
- Damascus steel : the Damascus steel knife combines the best characteristics of stainless steel and carbon, with layers of both materials, resulting in a resistant product.
What are the advantages and disadvantages of a ceramic knife?
Where to buy?
You can find ceramic knives in household goods stores like Polish, Camicado, and Americanas,
But with all the tips you’re reading in this article, you won’t even need to leave the house to buy your ceramic knife. There are excellent quality models, price ranges, and different brands in virtual stores like Amazon.
Purchasing criteria: Factors for comparing ceramic knife models
When choosing your ceramic knife, you need to go beyond the design of the piece and be aware of some important characteristics that change from one model to another, such as the criteria below:
- Part quality
- Size and inches
We will explain item by item so that you don’t have any doubts and make the right choice of your ceramic knife.
Quality is one of the main criteria that must be taken into account when buying a ceramic knife. When the process of making a knife of this type is poorly done, it will be able to chip in the first uses.
The best decision is to choose a ceramic knife from a brand recognized for its quality. Some of the best models are from Japanese companies, but there are excellent quality products from national brands as well.
Size and inches
Ceramic knives can come in various sizes: 7.5 cm, 10 cm, 12 cm, 15 cm, 18 cm and 29 cm, each size is suitable for a specific purpose.
It is important to buy a knife that is the right size for the type of cut you want. For ceramic knives, choose a three-inch one for slicing fruits and vegetables, and a six-inch one for slicing meat.
One of the differentials of the ceramic knife is its lightness. It is half the weight of a conventional steel knife (which is already considered a lightweight material), making it easier to handle.
Just to give you an idea, you can find a ceramic knife almost 30 cm long that weighs only 115 g. The ceramic knife is so light that it is normal for a person who is not used to, to find this lightness strange at first.
However, there are weight differences between each ceramic knife model. Pay attention to this in the product specifications.
Another differential of the ceramic knife is the design. It is common to find knives of this type with blades and colored handles, as this material is easier to dye than those of metallic origin.
The ceramic knife adds an extra charm to your kitchen decor. It has all blue, white, black, neon tones, decorated, only with the colored handle, or only with the decorated blade protection cap.
With so many options, it ends up being a matter of taste choosing which ceramic knife design you like the most and will match your kitchen.