Ceramic knives will keep their initial sharpness 10 times longer than their steel counterparts.
Knives with ceramic blades may have less usage than ordinary steel knives, but they make wonderful tools for cutting soft foods such as fresh fruits, tender veggies, boneless meats, and soft fish fillets.
- Impressive sharpness
- Chemical inertness, and
are the main reasons for ceramic knives’ growing popularity.
Ceramic knife blades won’t react with either acidic or alkaline foods. Fruits and vegetables sliced with a ceramic knife will keep their freshness longer than those cut with a steel knife.
Ceramic knife blades are made from a very hard ceramic material called Zirconium Oxide.
- It is second only to diamonds* in hardness.
- Be aware that the harder the material, the less flexible it is. You must never twist or bend a ceramic knife.
Think of GLASS; SHARP, but BREAKABLE!
- If you can’t afford diamonds, I believe a ceramic knife set would be a beautiful and affordable Wedding gift… IF you are not the groom. In which case diamonds would be the way to go!
What makes my ceramic knives better than the competition?
My knives are manufactured using the best techniques:
- Wet sharpening makes a smoother edge and a stronger blade. It’s a longer, more expensive process than dry sharpening.
- Injection molding the handles right onto the blade means they will not ever fall apart. Cheaper, less quality, knives have glued handles.
See for yourself in the photos below:
- The blue knife has an injection molded handle. The liquid ABS material is injected into a mold containing the blade.
It becomes one unified piece.
- The yellow knife has a glued handle. See the space between the handle and the blade? The blade slides into the pre-made handle and is then glued in place. Over time, the glue breaks down which allows the handles and the blades to separate.
Injection molding costs more to manufacture.
I pay more; because I want you to be a satisfied customer.
See my next post “Ceramic Knives Top 8 Safety Tips!”