For the manufacture of handles, rubberized plastic, wood or silicone are used. Any of the materials has good performance properties that do not allow the tool to slip even when working with wet or greasy hands. High-quality ceramic knives are distinguished by a special way of attaching the handle to the blade, they are securely welded to it, therefore, they are almost monolithic. The ergonomic curvature of the handle fits perfectly in the hand, ensuring a pleasant and comfortable work with this tool.

For convenient and safe storage, the knives are equipped with special protective covers that protect the cutting edge from damage. For a set of ceramic knives, a special stand is provided in the kit, in which each knife takes a certain place.

Advantages and disadvantages

According to numerous reviews from users of ceramic knives, it is difficult to draw an unambiguous conclusion about their quality characteristics. Some have expressed enthusiastic opinions and talked about the excellent cutting properties of the products. Users, whose experience turned out to be negative, and their knife quickly fell into disrepair, have an absolutely opposite opinion.

Ceramic knives have a number of significant advantages that make them irreplaceable, and disadvantages that must be taken into account when choosing such an attribute for the kitchen. Positive traits:

• Long-lasting sharpness of the blade that does not require additional sharpening for several years of use.
• Environmental friendliness and chemical neutrality of the blade in relation to products. The surface of the knife does not absorb the odors of the processed products and does not react with the acids contained in them, therefore, they are more preferable for cutting fruits and vegetables.
• Light weight and perfect balance of the knives create additional convenience when working. The application of less effort allows the hands to not get tired for a long time.
• Scratch and corrosion resistant. The hard blade cannot be scratched with household knife use and can be washed with any cleaning agent. The ceramic surface does not rust and does not change color.
• Beautiful and ergonomic design of products, in which a combination of attractive appearance and convenient use in daily use is thought out.

The ceramic blade is an excellent choice for cutting soft foods that can be dented with steel knives. The sharp edge and smooth surface make it easy to cut the product in one stroke without additional effort.

In this article, you will find out when the ceramic knife was invented, the technology for its production; we will describe the advantages and disadvantages of ceramic knives, compare them with stainless steel knives, give recommendations for use; We will tell you how to choose the right ceramic knife.

Today the ceramic knife is in demand all over the world. And its popularity is growing every day. It is used by both simple housewives and professional chefs. What is it? A tribute to fashion?

Or is the interest in this kitchen invention really justified by its irreplaceable qualities? Let's try to figure it out.

History

Bob Terzuola was the first who opened the world to the possibility of using ceramics in the manufacture of knives. But these were far from kitchen knives. The ceramic food butcher knife was first produced in 1985 by the Japanese company Kyocera.

Production technology

For the manufacture of ceramic knives, an innovative material is used - zirconium ceramics, which is second only to diamond in strength.

Let's describe the technology for the production of ceramic knives using the example of the Kyocera company.

The raw material for the production of ceramic blades is the mineral zircon. The world leader in the extraction of zircon is Australia.

The first thing a geologist looks for is a place rich in black sand. Black sand contains the colorless mineral zircon. Once the place is found, the excavator starts digging. There are a lot of stones in the excavated ground. We must get rid of them. This is done in a refiner. First, the earth hits the vibrating platform. In the shaking process, the largest stones are discarded. Then the material enters a special cylinder, where it is mixed with water. Thus, the remaining smaller stones are disposed of. Further, the sand, rich in minerals, is sent for washing along giant spirals. The principle of operation of these spirals is that lighter grains of sand are washed out onto the pipe walls, and heavy grains of minerals settle in the center. As a result, the mixture of minerals was cleared of impurities. Now we need to isolate zircon from this mixture. The separation of minerals is carried out on magnetic and electrostatic machines. Then the minerals go to the concentration table for wet concentration. The final stage is shaking on a vibrating table. The result is pure zircon, which is sold all over the world.

After that, the zircon is transported to China, where zirconium dioxide is obtained from it - the basis for the production of ceramic blades. The resulting material is sent to Japan to the factory.

To shape the zirconium powder into a blade, it is poured into a special hole resembling the shape of a blade and pressed under a pressure of 300 tons. Under the press, the zirconium grains are joined together to form a fragile blade plate. Therefore, in order to increase their strength, the plates are fired. Firing is carried out in an oven at a temperature of 1400 ° C. After 48 hours, the plates are removed from the oven. The blades are now strong and not easy to break.

The burnt blades are attached to the handle. Then they are sent for sharpening.

The knife is sharpened on a rotating wheel covered with diamond dust, where the edge of the knife is sharp as a razor. Already sharpened knives are laser-marked.

Ceramic knife blades are not only white. Black blades are also made using dye. The difference is not only in color. Black blades are fired in the oven for a longer time. As a result, they are more durable, less wear-resistant and therefore more expensive.

Advantages of ceramic knives

• Sharpness without the need for frequent sharpening, unlike steel knives. This is due to the hardness of the material from which the ceramic knives are made. As mentioned above, zircon is one of the hardest materials on Earth. Therefore, the blade of such a knife is practically not subject to abrasion.
• Ceramic knife blades are chemically inert. The pores of the ceramic material are so tightly closed that there is no transfer of taste and smell from one product to another. Due to this property, the knife blade does not oxidize, unlike a steel knife. Still, such a knife does not cause allergies caused by the appearance of food intolerance in contact with metal.
• Hygiene of the knife. The density of the ceramic prevents bacteria from entering the pores of the blade.
• Relatively light weight. Stainless steel knives weigh much more. This property is useful for those who spend a lot of time in the kitchen.
• The ceramic blade does not corrode like its steel counterparts.

Disadvantages of ceramic knives

• Brittleness - if dropped, the knife may break; if used improperly, chips may appear on the blade. Therefore, such a knife must be handled with care.

• Narrow scope of use. Due to its fragility, a ceramic knife should not be used to cut frozen food, meat and fish with bones, solid foods. You cannot use it as a cleaver. They can only be cut on plastic or wooden boards.
• Price tag - quality ceramic knives are very expensive. Moreover, knives with black blades are more expensive than knives with white blades. This is due to the fact that the technology of their production takes much longer. Although this disadvantage is relative, since a high-quality stainless steel knife costs no less.
• The difficulty of sharpening. Do not sharpen a ceramic knife with an ordinary sharpener. Now on sale there are machines for sharpening ceramic knives, but you should not unconditionally trust their "sharpening" properties. There are exceptions, though. But such devices are expensive. And there is no guarantee that when sharpening the blade you will not ruin it. Therefore, it is better to entrust the sharpening of a ceramic knife to a professional.

Above this has already been mentioned a little. Let's talk about this in more detail.

• The ceramic knife is designed for cutting non-solid foods - fruits and vegetables, bread, cheese, meat and fish without bones, etc.
• Do not use it to cut frozen food - it could damage the knife blade.
• The ceramic knife can only be used on wooden or plastic boards!
• Do not chop bones with it, otherwise chips and cracks may appear on the blade.
• Cut food with smooth movements, do not knock on the board.
• After using the knife, rinse it with warm water and dishwashing liquid. Do not wash the ceramic knife in the dishwasher!
• Store ceramic knives separately from other cutlery - in blade covers or on special stands.
• Try to handle the ceramic knife carefully. Even a fall from a small height can break your knife.
• Only use the ceramic knife for its intended purpose - it is not a touring knife!

• Before buying, it should be noted that each ceramic knife, depending on its shape and size, has a specific purpose. There are different types of ceramic knives - utility knife, peeler, chef's knife, cleaver, carving knife, etc. So think about what kind of knife you need and how you are going to use it.
• Before buying a knife, hold it in your hand. This is important because you will be the one to use the knife. If you find it uncomfortable to hold it or the handle is smaller than the girth of your palm, it is better to choose a different knife.
• Feel the weight of the knife. Since it is its weight that will determine what exactly can be cut with this knife. The lightweight knife is good for cutting speed and precision. A heavy knife is best used for slicing large foods.
• Check how the knife balances as you hold it. The weight of the knife should be evenly distributed from the tip of the blade to the handle. A well-balanced knife makes the cutting process easier, and the hand will be less tired.
• Take a closer look at what material the knife handle is made of. Various materials are used for their manufacture. The ideal material for the handle is rubberized plastic, which prevents the knife from slipping out of the hand. The material of the handle also determines how the weight will be distributed throughout the knife. If a knife slips in your hand, for your own safety it is better to refuse such a knife.
• Consider the width of the cutting edge. It should be smooth and of the same thickness across the entire blade of the knife.
• Do not buy a ceramic knife at the first store you come across. Visit the websites of companies that sell knives. Read the reviews to find out which knife will last longer. This will help save you from buying a low-quality knife or a fake.

In custody

Yes, a ceramic knife is not perfect. He has a major drawback - fragility. But if it is used for its intended purpose, provided that it is a high-quality knife, there should be no complaints about it. You just have to accept that not everything can be cut with a ceramic knife. Think of it as a kitchen tool for slicing certain foods. And then such a knife will become an irreplaceable assistant in your kitchen. And the food prepared with it will be tasty and healthy.

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This article will be of interest to everyone who is partial to knives and their varieties. In it, John, author of the YouTube channel "John Heisz - I Build It", introduces the process of making a ceramic floor tile knife.

I must say right away that this is not a simple matter and strongly depends on the chosen ceramic tile. Even porcelain stoneware comes in very different grain sizes.

Materials.
- A piece of ceramic tiles of the required size
- A container with water

Tools used by the author.
- Belt sander
- Grinder with diamond disc
- Diamond-coated file
- Marker.

Manufacturing process.
So, can a knife be made from tiles? John suggests that the short answer to this question is yes, you can make a knife from floor tiles. However, it is very difficult to make it sharp enough to cut. But even if you manage to make it sharp enough, the edge of the knife will not last long, because the tile is too fragile. And yet the author has really wanted to do it for quite some time, and today is the day.

So, he has a piece of tiles from the set that lies in his kitchen. This type of tile is known as porcelain stoneware. It is harder, while ceramic tiles are hard only on the outside, but on the inside they are soft.

And then the author began to cut the workpiece using a conventional grinder with a diamond disc, which perfectly cuts stone, tiles and concrete. As you can see, the disc makes a rather rough cut; on turns, parts of the tile break off.

The disc easily removes the tile material with the side part. This is the fastest way to do the initial shaping of the knife runs, and here you can see that the author is filming the runs on both sides, trying to make them thin enough.

John tried to sharpen the blade with a file and moistening it with water. Moreover, it is impossible to take too narrow, because the edge will be cut too easily and there will be irregularities. You can see that the author has a pretty big chip, which can be a problem later, so he changes his strategy.

John quickly ran out of patience with the file, especially since it is a little worn out, although it is also used for tiles. The author will try to do the rest of the sharpening of the blade on his homemade belt sander, with a 2 "x 72" belt. He has silicon carbide belts and they are used to grind glass or tiles and I have used this method before to make a ring out of stone and it worked really well.

But pottery is much more complicated. It took about twenty minutes to flatten the edge of the blade, descents and eliminate chips. As a result, the necessary sharpness of the edge of the blade was obtained, although the author was worried that chips would start again.

This gave John the confidence to work on the rest of the knife. Therefore, it smooths the butt of the knife, the back and the belly of the handle. Also, by slightly tilting the edge of the butt and other parts to the surface of the tape, I got rid of small chips.

Then the author decided that he would sharpen it in the fresh air with a diamond file filled with water. But as soon as he started to do it, the chips immediately started again. The tool is clearly not suitable for this.

Therefore, the author returned it back to the workshop, and chose another grinding machine for further processing of the blade. This is a smaller custom machine with a 1X30 inch tape. And for him there is a very thin diamond tape that the author acquired to sharpen the tungsten carbide cutters. As you can see, it works very well, the author is actually surprised that the sharpening of the blade is obtained.

The author's opinion is that it is really very difficult to work with ceramics using a file. Everything happens for one simple reason - you automatically work with it as with a saw, and chips are obtained during the return movement. Perhaps you are not adjusting pressure very well. And on a grinding machine, the belt moves in one direction, and the contact area with it is larger.

In general, John got such a control cut of the paper.

Ceramic knives

Today Ceramic knives are becoming more and more popular and people turn to reviews (reviews) to make a choice, figure out the pros and cons of ceramic knives.

I tried to find answers to the most frequently asked questions that will help you solve one of the most important questions: do I need one in the kitchen or not?

Pros and cons of ceramic knives and other frequently asked questions

1. What are ceramic knives made of?

For the production of knives, zirconium dioxide is used, which is represented by colorless crystals. These mineral crystals are also used to make cubic zirconia - stones that imitate diamonds. In industry, zirconium dioxide is used for the production of glass, ceramics, enamels, in dental practice for the manufacture of dental crowns. First, the minerals are pressed, then they are quenched for a very long time in special furnaces.

2. What are the advantages of ceramic knives?

• They have an ultra sharp ceramic blade that feels like the blade of a ceramic knife can be compared to a razor blade.
• Ceramics will not rust. Since ceramic knives do not rust, they have a number of excellent uses for metal knives. For example, divers use them to work underwater.
• Naturally, these knives do not smell like iron. And all sorts of other smells do not stick to them.
• For example, if you cut a fish and leave an unwashed knife until morning, and in the morning just rinse it with water, then the smell will not remain.
• Using ceramic knives, your food will never darken or change its taste. This phenomenon is called chemical neutrality. For example, you cut an apple and it doesn't darken. Therefore, these knives are preferable to use for preparing food for children.
• Ultra lightweight. Such knives will never load your hand, even with a large and prolonged amount of work. Plus, the colorful handles of such knives are ergonomic and comfortable.
• And the knives themselves are beautiful and spectacular, the base of the knife can be white or black and even have a special pattern.

The black blade is made of black zirconium oxide and offers increased durability. This type of knife goes through an additional firing process that creates very strong bonds between the molecules. The white ceramic blade is also made of zirconium oxide, but does not go through this expensive firing process.

3. Do I need to sharpen ceramic knives?

Yes, such knives also require sharpening, but, at least for the first five years, you will not have to worry about this.

4. How to sharpen such knives?

Specialized sharpening tools are used for sharpening.

5. What are the disadvantages of ceramic knives

• Very fragile. In terms of fragility, it can be compared to glass. The enemy for such a knife will be tiles on the floor, if you often drop everything on the floor, then such a knife will not last you long.
• Glass cutting boards are not suitable for these knives.
• It is better to store such knives separately from other cutlery or avoid contact with metal objects, as the blade may begin to crumble.
• Not recommended for dishwashers.
• Ceramic knives are not used for cutting hard, large or frozen foods. For example, you should not use such a knife to cut a watermelon, pumpkin or melon, chop nuts, chop bones or anything on a grand scale.

What can we conclude: a ceramic knife is not versatile... Suitable for cutting fruits, herbs, vegetables (the pieces are thin and neat), soft fish and meat fillets, bread (even the freshest bread does not crumble when cutting).

And in this video you can see Kenji ceramic knives at work (cutting vegetables, fruits, meat, fish)

6. Which countries produce ceramic knives

The main suppliers are Japan and China, at present Switzerland and Germany have joined the production.

And this is a list of firms that, in the opinion of Internet users, have received the largest number of positive reviews Mayer & Boch, Welen , Kyocera, Winner , Kenji, Vinzer, Gipfel and those that break: Samura (50/50 reviews) , Kitezh, Chinoda .

The search for ways to create the best cutlery used in the preparation and consumption of food has been going on for centuries and will continue in the future. At the dawn of mankind, sharpened stones and shells were used as cutting tools. Later, copper-bronze knives appeared, then iron ones. Iron knives are quite reliable, but they have significant drawbacks, one of which is their instability to corrosion.

This problem was practically solved with the advent of stainless steel, but stainless steel also has its drawbacks: it is quite soft, and knives from it do not keep sharpening well. Therefore, the search for a more perfect knife did not end there, and ceramic knives appeared. Ceramics has proven to be the most promising material for the production of non-metallic knives. Experiments on the manufacture of ceramic knives began in the 80s of the 20th century in Japan.

Japanese ceramic knives have become the pinnacle of knife art, which was achieved thanks to the skillful combination of centuries-old traditions and the use of the latest technologies from one of the most highly developed countries in the world.

It is quite easy to buy ceramic knives now - they are cheap and sold everywhere. But more recently, the purchase of a ceramic knife was a serious blow to the wallet.

In 1985, the Japanese company Kyocera began producing zirconia ceramic knives. Zirconium dioxide has a high hardness, which is measured using the Mohs scale of hardness of materials. So, the hardness of zirconium dioxide on the Mohs scale is about 8.5 units, while the hardness of steel on this scale is 5.5 - 6 units, corundum - 9 units, diamond - 10 units. Thus, the material from which ceramic knives are made is close to diamond in terms of hardness. Zirconium ceramics are used not only for the production of knives, but also in jewelry, in the aviation and mechanical engineering industries, and in dentistry. The durability of zirconium dioxide exceeds that of steel by more than 80 times: the high-quality ceramic knives made from it can last a very long time, while remaining sharp.

The process of making ceramic knives is complex and lengthy. To obtain a ceramic blade, zirconium dioxide powder is first pressed under a pressure of 300 tons per square centimeter, then subjected to heat treatment at temperatures of 1600-2000 degrees Celsius in special furnaces for a long time (from two to six days). In this case, zirconium dioxide crystals are sintered and the blanks are formed. Moreover, the longer the product is kept in the oven, the stronger it becomes. Then the ceramic plates (future blades) are sharpened.

Black or white ceramics are produced depending on the specifics of the technological process. Black ceramics are obtained by adding a special black dye and holding the blanks for longer in ovens, as a result of which they become stronger. Therefore, black ceramic knives are more durable, but they also cost more than white ceramic knives. In terms of quality, ceramic knives are very different from each other, since it entirely depends on the technological equipment of the manufacturer, on his observance of the technological process.

Ceramic knives are popular both among professionals and amateurs of culinary arts. True Japanese ceramic knives have one-sided sharpening, which is due to the traditions of the samurai heritage and the influence of Japanese national cuisine. For export, the Japanese, as a rule, make knives with a double-sided sharpening familiar to Europeans. Among the most famous brands are knives Hatamoto (Hatamoto), Kasumi (Kasumi), Samura (Samura), Kyocera (Kuosera), Shinoda (Shinoda), Bergner (Bergner), Swiss Home.

What are the advantages of ceramic knives over conventional knives made of steel?

The first advantage is the sharpness of the knife and the ability to keep sharpening for a long time: they are sharpened once every one and a half to two years, and with intensive but careful use of the knife, such a knife can keep sharpening for up to three years.

The second advantage is the chemical neutrality of ceramic knives, which is reflected in their inability to retain odor. The ceramic knife does not affect the taste and quality of the food being cooked, as it is made of an extremely dense, low-porosity material. It is enough to rinse it with hot or cold water after meat, and it can already cut fruit. Ceramic knives do not leave an unpleasant aftertaste, as they do not enter into chemical reactions with food.

The third advantage of ceramic knives is their low weight, which makes them easy to use. With a ceramic knife, you can cut for a long time and quickly without feeling tired.

The fourth advantage of ceramic knives is their absolute resistance to corrosion. Ceramic knives have no metal components, so they do not rust, do not change color, do not become stained, and are not afraid of hot water and aggressive detergents.

The fifth advantage is their resistance to blade scratches. Due to its exceptional hardness, the ceramic blade is almost impossible to scratch, which means it will last a long time and retain its attractive appearance.

The sixth advantage of the ceramic knife is that the ceramic surface is smoother than steel. This provides an easier cut.

The negative qualities of ceramic knives include their relative fragility: as a result of strong bending, the blade can be broken. A steel knife is much stronger for bending, since the metal has a higher toughness. When cutting meat with bones and other very hard foods, the cutting edge of the ceramic knife can be chipped. Before you buy a ceramic knife, decide how you will store it. Many manufacturers offer special stands in which the knives do not touch each other.

Another, conditionally negative, property of a ceramic knife can be considered the lack of versatility inherent in metal knives. Ceramic knives are very convenient in the kitchen, but completely unsuitable for use as a tourist knife, or a knife "for all occasions."

Let's dwell on the features of using ceramic knives.

So, these knives are ideal for cutting soft, juicy foods: fruits, tomatoes, meat. Solid foods (eg pumpkin, watermelon, courgette) should be cut with care using a sliding motion. It is not recommended to cut frozen food with ceramic knives due to the danger of the blade breaking. You should cut with a ceramic knife using a cutting board made of plastic or wood; you should work on the table, since if the knife falls and hits a hard surface (tile), the ceramic knife may burst. You cannot also use such a chopping knife. Ceramic knives can be washed with hot water without fear, but it is not recommended to wash them in the dishwasher, as the knife can hit the metal surfaces with the cutting edge. Store these knives carefully, separately from other dishes. The ideal option is to use special coasters with "noodles" - these can be bought in our store.

In conclusion, it should be said that sometimes it is advisable to buy a set of ceramic knives: this will allow you to cope with cooking more efficiently and faster. It is essential that a set consisting of several knives will cost you less than purchasing each knife separately. The standard set includes knives with blades of various sizes and shapes. The choice is yours!