Frequently Asked Questions
Ceramic knives have a unique blade made out of zirconium dioxide also known as zirconia. This is an advanced high tech ceramic material that is very hard and tough. These blades are created by dry pressing zirconia powder and firing them through strong solid state sintering. Afterwards the blade is sharpened by grinding the edges with a diamond dust coated grinding wheel. Zirconia is 8.5 on the Mohs scale of mineral hardness, compared to 4.5 for normal steel and 7.5 to 8 for hardened steel and 10 for diamond.
Any high quality knife whether it is ceramic or steel will potentially get damaged if it’s not handled correctly. The ceramic blade is stronger than steel but is more fragile because it is more brittle due to their absence of flexibility. Ceramic knives are sharpened so thin blades may chip or break on the tip if dropped on a hard surface at a certain angle.
Although a ceramic knife does not need resharpening in the same way as steel, its blade edge will eventually degrade or chip and lose its cutting edge if not protected or stored carefully. If you really want or need to resharpen your ceramic knife you can do so by using a diamond wheel sharpener which we offer on our site as well.
Avoid using your ceramic knife for chopping through bones, frozen foods and any other applications which require prying, scraping or twisting, which may result in chipping or breaking of the handle if forced. Always use them on a plastic or wood cutting board and avoid cutting on marble, stone or inappropriate surfaces like plates or kitchen tile.
We do not recommend placing them in a dishwasher since the motion against other objects could chip the objects and/or the knife itself. Ceramic knives are easier to wash, as it is not made of steel it will not rust, so no need to dry it after you wash it.
Also it can be very dangerous if someone forgets about the knife or reaches in the wrong way. And lastly wether its a ceramic or steel knife dishwashers will ruin wooden handles. The plastic knife handles are dishwasher safe on the top rack only.
You can store your ceramic knife in a custom sleeve, knife block, in an in-drawer tray or even keep it in its original packaging. They should never be stored in a drawer without proper protection or other steel knives.
You still need steel knives for various cutting tasks. Ceramic knives are intended to complement, not replace your other cutlery. For thin slices and a smooth experience every time use ceramic knives for boneless meats, vegetables and slicing fruits. Use steel knives for carving, prying, boning, cutting frozen foods, and slicing cheese. By using both ceramic and steel knives for different tasks, not only will you be extending the life spam of both…but why not have the best of both worlds.