Light and Sharp: Top Ceramic Chef's Knives Reviewed Cooking for Engineers

Light and Sharp: Top Ceramic Chef's Knives Reviewed Cooking for Engineers

Emma Christensen
Mar 24, 2011

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

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