Cooking for Engineers, our favorite science-meets-cooking blog, recently rounded up a total of six ceramic knives and put them through a rigorous obstacle course of tests. We thought their results were quite surprising! Do you own a ceramic knife?
Ceramic knives are touted as being lighter than steel and easier to keep sharp. Proponents love them for their everlasting edge and easy maintenance. Opponents say they handle like toy knives and chip too easily.
According to this testing by Cooking for Engineers, not all ceramic knives are created equal. Some cut through carrots like butter, while others showed nicks in the blade even before being tested. In the end, the Kyocera Revolution blade blew the others out of the water. Surprisingly, this is Kyocera's less expensive model!
What do you think of ceramic knives?
• Read the Full Review: Ceramic Chef's Knives Rated on Cooking for Engineers
Related: Get Your Knives Sharpened by Mail
(Images: Kyocera Revolution, Kyocera Damascus, and Victorix from Amazon.com)
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The Kyocera ceramic knives are absolutely terrific ... so light, so sharp. The only down side is not being able to use cute magnetic knife racks!
I have the Kyocera pairing knife and its the only small knife I'll use. Its great for soft fruits and veggies and comes in a bunch of cute colors.
I recently bought a couple of Kyocera ceramic knives, a paring knife and a chef's knife very much like the one in the photo above. Love. Them.
As bamber said, this is a reason why I will not get a ceramic knife. I store my knives on a magnetic strip.
I have used a Kyocera chef's knife for about 4 years. It is my 'go to' knife. Only non-serated knife that I know of that can cut thru a tomato skin. It's sharp edge is not affected by the acids in citrus fruits.
I would never buy a ceramic chef's knife. A pairing knife maybe. A mandolin or peeler, fine. But nothing I would need to rely on each day. Ceramic knives are a great way to fool the naive.