Ceramic knife

Ceramic knife

Zirconium oxide (zirconia) content is an important indicator of the quality of a ceramic knife. The higher the content (95–99 percent), the more hard wearing and longer lasting the knife will be. Ceramic knives with black zirconium carbide blades are considered to be more robust. As with stainless steel knives, there is a large range of ceramic knives offered, depending on the food to be cut. These include chef’s, paring, tomato, and steak knives. Blades range in length between 7 and 20 cm.

Because the cutting edge of a ceramic knife wears less quickly than that of a steel knife, it is useless to sharpen it daily. However, sharpening will be necessary after a few years. In this case, choose a diamond knife sharpener. A word of caution: Never use a ceramic knife to cut bones, because this can damage the cutting edge.
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