Ceramic knives: the pros and cons, the choice

Sooner or later, every owner or hostess has a question about purchasing such an important kitchen appliance as a knife. To make the right choice is important - because the device must be sharp and comfortable, but most of them become unusable very quickly.

Many people are now leaning in favor of ceramic knives - they are sharp, it is practically not necessary to grind them, besides also eco-friendly. Nevertheless, some disagree with this, from which numerous disputes arise. It is about ceramic knives, their pros and cons will be discussed in the article.

Ceramic knives were first created in Japan, but it is worth noting that Soviet scientists had guessed much before such an idea when they began to replace blades from ordinary metal with ceramic ones. The invention was left without attention, therefore, Japan is considered its homeland.

For a long time, this device was used exclusively by professional sushi chefs, and for good reason - food sliced ​​with such a knife and dishes cooked with it had no metallic taste. This device went on sale quite recently.

In general, all appliances manufactured by ceramics are considered high-tech. It should be noted that the name "ceramic" is not a type of metal or material from which the product is made, but the method of manufacture.

This happens with the help of agglomeration and roasting. If we talk about the composition of the blade, most of it is zirconium dioxide. It is sharpened manually at an obtuse angle and from a rather thick plate, which is extremely difficult. The result is a reliable and fairly sharp device. Hence the high price. The average blade length is 15-16 centimeters, and its coating is usually titanium.

It's time to deal with the main advantages and disadvantages of this device. It is worth starting, of course, with pluses.

• Environmentally friendly knife. Due to its chemical indifference, it does not absorb unpleasant odors, and also does not destroy the vitamins contained in the products. This fact is a definite advantage for mothers with small children, as well as for cooks who care about the clean composition of the dish.
• Ceramic knife as well as possible for cutting fresh vegetables and fruits.
• Sharp blade. One of the main advantages is the sharpness of the blade and the fact that with careful care it will not take a long time to sharpen it.
• High-quality cutting. The skillfully made blade allows thinly cutting absolutely any product, be it meat or vegetables. The process of cutting itself does not cause difficulties, all products are cut easily and quickly.
• Little weight. The extremely low weight of the device allows you to use the cutting technique "from yourself" without much effort.
• Does not give in to corrosion. The ceramic knife will never under any circumstances be covered with rust, in addition, it is able to preserve its original appearance for a long time and not dim.
• Comfortable handle. The handle of this knife is both folding and ordinary. To keep it extremely convenient due to the optimal shape.

Despite the huge number of advantages when choosing a kitchen knife should be taken into account and all sorts of flaws, which are also a lot.

• Low strength. Even in spite of the fact that ceramics are obviously harder than metal, in their structure such knives do not differ in strength. Stumbling when cutting into a hard object, the device can easily split, which is a significant drawback.
• In addition, there are often cases when the knife breaks even when dropped on the carpet or when stored with other kitchen appliances. The same applies to the effects on the side surface of the knife. In no case should be allowed to bend the blade, as this can lead to disrepair. Such fragility is directly connected with the length of the blade - indeed, the longer it is, the more fragile it is.
• Dependence on abrupt temperature changes. A rapid increase or decrease in temperature also leads to instrument splits.
• Despite the fact that this knife is able to cut almost everything, cutting them too hard products is highly undesirable. For such purposes, it is best to use classic metal knives.
• Sharpening. While the need for sharpening a knife like a ceramic is extremely rare, it is still necessary. It is very difficult to carry out this process, as it has many nuances and rules.
• High price. As mentioned earlier, the blades for these knives are made by hand and with the help of special equipment, therefore the price of a high-quality device starts from 2,000 rubles and more.

Almost all the disadvantages of a ceramic knife are associated only with its low strength, so when using it, it is necessary to conscientiously follow all the rules of operation and keep it in the proper place. A broken device is extremely difficult to repair, and also expensive.

Ideal options for slicing such a knife are soft foods, such as bread, vegetables, fruits, boiled sausage, soft cheese, and so on. A ceramic knife is not suitable for cutting solid or frozen food. In addition to cutting food, this knife can be used to clean vegetables or fruits.

For long-term and high-quality operation, it is necessary to follow simple rules.

• In no case can not cut hard foods. Such a procedure will inevitably lead to a blade split.
• As a cutting board it is recommended to use wood or plastic planks. On the boards of glass and ceramics should be forgotten.
• All movements in the cutting process should be smooth and soft. Products such as greens should not be chopped, but cut carefully.
• In no case can not clean the cutting boards with a ceramic knife, as well as anything to beat them.
• It is necessary to avoid washing in the dishwasher, and also with the help of detergents, replacing them with soft non-abrasive substances.
• One of the most important rules for the operation of a knife is its proper storage. It is very important to keep it separate from the rest of the kitchen and cutlery, otherwise the blade will gradually begin to crumble.
• When working with a knife it is recommended to avoid sharp increases or temperature drops.
• Hold the ceramic knife should be firmly, not dropping it and not hitting foreign objects.

In due course even such wonderful knife as ceramic, becomes blunt. However, throwing a blunt knife is not worth it - you can sharpen it yourself again. In order to sharpen a ceramic knife at home, you should follow several rules.

• The first thing you should know before you get down to business is that household tools used to sharpen ordinary metal knives will not work. Such devices not only will not help make the knife sharper, but also spoil it.
• It is better to take care of the specialized tool immediately - immediately when buying a knife. In the shops you can find not only mechanical, but also electrical devices suitable for ceramic products.
• When sharpening a kitchen appliance, it is important to be confident in your abilities and skills so as not to damage the knife. Otherwise, it is best to contact the experts.
• And it is also important to know that sharpening a ceramic knife must necessarily be one-sided. That is, the side that acts as a wedge is processed first, and the burrs that appear are removed. In the case when there are two such parties - the work must be carried out alternately, creating an ideal symmetry.

So, having studied the above nuances, you can safely get to work. There are several options for sharpening ceramic knives.

This method is considered one of the easiest and most common. It lies in the fact that the prepared diamond bar for 20-30 minutes is immersed in cold water. Then, at a strictly defined angle and with a definite trajectory of movements, honing occurs separately on each side.

Diamond paste is considered to be an excellent analogue of a bar - a rather effective method, however, it is more suitable not for sharpening, but for easy blade renewal. The cutting surface is completely cleaned, then diamond paste is applied to it, after which the instrument is ground with a wooden base.

Just like diamond paste, musat should be used only in cases when the edges need to be sharpened a little. By itself, musat is a solid rod mounted on a horizontal surface. By mechanical actions it can be compared with an ordinary file - The device is smoothly held along the edges of the blade, gradually grinding it.

The basic and most simple to use "sharpeners" for ceramic knives are mechanical or electrical devices. These options are used only in the most neglected cases - when serious processing is required. However, even here there is an important nuance - you need to choose the device strictly on the basis of the type of knife. When sharpening a single-sided blade using a double-sided device, you can only spoil it until the end.

If we talk about an electric machine, it is usually a diamond wheel. It is necessary to use two circles of different granularity: hard - for the very sharpening, and softer - for grinding.

Real professionals adhere to certain rules.

• The lower the revolutions of the machine - the more accurate the work will be.
• It is necessary to grind the ceramic blade in the direction from the handle, gradually coming to its end.
• To create a very sharp blade, an inclination angle of 15 degrees is necessary. However, it is worth considering the fact that the device, sharpened at such a small angle, will become blunt much faster. It is best to observe an angle of 30 degrees.
• A sign of high-quality and correctly performed work is considered to be a slight bulge on the blade immediately after work.

As for mechanical files, there are quite a few different variations that work on the same principle. However, to choose the best one that does not cause rapid fatigue in the muscles. Such a device does work much slower than the others, but at the same time it creates better blades.

Choosing a ceramic knife is not such a difficult task, it is only important to understand the purpose for which it is needed. It is necessary to make a choice based on a number of principles.

• The first thing to pay attention to is the handle of the knife. For counterfeit copies, the handle is simply attached to the blade; in the originals, it is literally welded.
• Another important factor is color. In real Japanese blades, the blade has a pure white color, and in fakes it has a yellowish tint.
• When buying it will be useful to hold the knife - test it in your hand. The handle should be as comfortable as possible and not slip out of the palm.
• Since ceramic knives are distinguished by their unusual sharpness - it is necessary to try it in business, cutting a piece of paper or any other paper object. The paper under this blade should be cut extremely easily and effortlessly.
• Experts recommend stopping the choice on knives with a blade no more than 20 centimeters. As already mentioned, too long a device breaks down and cracks much easier than average.
• Another important detail is the color of the knife handle. There are only two of them: black and white.
• Black ceramic knives are considered more durable - it is they who are used by real chefs. Such a product is somewhat more expensive than white, but its quality is also better. Often on sale you can find a whole set - it contains both black and white knives with covers.
• As for the company, it is best to choose Japanese-made knives, namely Samura or Kyocera. Such brands as Boker, Mallony, EcoCeramic and others are also considered good ones.

In general, most of the reviews on ceramic knives can be considered positive. Quality corresponds to its price - the product is quite spicy, and what is important in the modern world - environmentally friendly, does not leave a metallic taste in products. However, there are also negative reviews associated only with the strength of the ceramic knife. It breaks easily, but with proper handling it can be prevented.

In addition to fragility, people are often repelled by the rules of operation of this product, but over time it is quite possible to get used to it. Ceramic knife is a truly unique kitchen appliance, which is preferred by the best chefs.

In the next video you will find an overview of the Samura ceramic knives.