Ceramic Kitchen Chef knives are very popular these days due to the benefits they provide you over other styles of chef knives such as steel. Of course, as with anything, ceramic chef knives do have disadvantages such as the higher cost. Ceramic chef knives are for slicing rather than dicing. Because of the strength and solidity of the ceramic kitchen chef knives they are not ruined by foods high in acid or alkaline unlike other chef knives. Ceramic kitchen chef knives are also incredibly light, which are them safer to use than some of the heavier chef knives currently on the market. Whilst you may think that ceramic chef knives may be rather fragile they are not, take care not to drop them. If you need to sharpen your chef’s knife, you should use a diamond hone. This can also be used to repair small chips in the chef’s knife.
However, ceramic chef knives remain very sharp for years. This is because ceramic is the second hardest substance next to only natural diamonds. They are also more hygienic than wholesale custom ceramic flower planter pot other chef knives as they don’t react with the food you are slicing. Also, they don’t drop little slivers of metal ions into foods. The ceramic kitchen chef knives will not change the taste of your food. They will also never turn the food brown like metal chef knives do.
Some of the disadvantages of ceramic kitchen chef knives are that while they are harder than steel, they don’t have the strength that steel does. The ceramic chef knives are inflexible, which means that care should be taken in how you store them as the edges of the blade will computer chip. If you use ceramic chef knives for turning, pressing or spying they may shatter or crack. Sometimes these chef knives may also shatter if you drop them. However, this doesn’t always happen but care should always be studied. Another disadvantage of the ceramic kitchen chef knives is that they are not dishwasher safe, so they need to be hand cleansed and dried.
You can purchase ceramic chef knives in either white or black. This is because the cutting blades contain zirconia. The black ones are made from zirconium carbide and the white ones are produced from zirconium oxide. Whilst the cutting blades are manufactured exactly the same, the black ones have an extended shooting process which produce the zirconium carbide. The black cutting blades are harder than the white ones; however, both cutting blades are harder than the usual steel chef’s knife by about 7 to 10 times.
The best thing about ceramic chef knives is that they can be repaired if you computer chip or break them. This means that you should not throw them away and get a brand new one. Some ceramic kitchen chef knives also come with warranty specifics, and this is something you would need to look at when purchasing the chef’s knife. Generally, ceramic kitchen chef knives only have to be pointed every 3 to 5 years. The ceramic kitchen chef knives are brilliant for keeping their sharpness and you will know that you will have a sharp chef’s knife at hand when you purchase ceramic chef knives.