Chefs around the world have been using ceramic knives in their cooking for years. There are many benefits to using ceramic cutting tools. Not only are they naturally rust free and impervious to stains, but they’re also incredibly strong and durable. Unlike steel knives, you can also use them without worrying about imprinting a metallic taste to your fruits or vegetables. However, no knife is invulnerable, and over time your ceramic knife will need sharpening. Fortunately, keeping the edge sharp isn’t as difficult as it seems.
Unfortunately, you can’t sharpen ceramic knives the same way you would most metal knives. Since the ceramic is harder than most metals, you would need either silicon carbide or diamond coated materials. There is much debate regarding these materials—some prefer diamonds due to their precision and hardness. However, as diamonds create scratches, others prefer to use carbide, which is stronger than ceramic but softer than diamond. If you prefer using diamonds, you can clean up with a carbide ceramic knife sharpener to work out any scratches.
Some knife owners prefer a manual ceramic knife sharpener. This involves you passing the blade over a slab of diamond enhanced stone or carbide. In some cases you may need to use lubrication—some use honing oil while others prefer simply water. When using your ceramic knife sharpener, be sure to try and use the same technique every time. Though ceramic blades are much tougher than metallic ones—and are something of a challenge to sharpen by hand as a result—it’s still a good idea to make sure the blade remains even as well as sharp. Other knife owners prefer using a ceramic knife sharpener wheel. This works in much the same way as a manual knife sharpener, but with a bit less handwork involved.
Due to their natural resilience, ceramic blades only need to be sharpened every few years or so. The best part about sharpening them is that they keep their honed edge for much longer than metallic blades. Given the long stretch of time between performing this maintenance, many chefs neglect their ceramic blades simply out of poor memory. This is never a wise thing to do. Some knife owners end up using their dull blades without realizing just how much the blade has worn down. This results in resistive cutting. As you put more pressure on the blade, you put yourself more at risk of injuring yourself.
Don’t risk ruining your hands and your project with dull blades. Use a ceramic knife sharpener today and make absolutely sure that your blades are as sharp and as straight as they can be. You’ll be surprised how much more effortless cutting, carving, and chopping becomes.
If you would like me to sharpen your knives for you try my cubside service if you are local to the Burien area.