Which is the best knife to use for cooking? Well it depends (my favorite answer to most questions). Function, cost, usability, appearance, and maintenance should all be considered. A ceramic knife is made out of very hard ceramic, often zirconium oxide; also known as zirconia. Zirconia is very hard and ranks 8.5 on the Mohs scale of mineral hardness, compared to 6 to 6.5 for hardened steel. Ceramic knives will not rust and are nonconductive, nonmagnetic. They retain a cutting edge far longer than forged metal knives which makes them an attractive culinary tool for slicing and cutting through boneless meat, vegetables, and fruits. Since they are very brittle, they cannot be used for chopping, cutting bones or frozen foods, or for any application which tends to twist the blade such as prying. The tips of ceramic knives may break if dropped. Several brands offer a black blade made of an extra firing or sintering which improves the toughness of the blade.best kitchen knives
Best Use The best use for ceramic knives is for light cutting such as for slicing fruits, vegetables, and boneless meats. Stay away from cutting bone or crushing garlic, as this will stress your ceramic knife.
Up Side Ceramic knives are harder than steel and will be sharper than the average steel knife. They claim to hold their edge 10 times longer than high carbon steel. They are significantly lighter than the same sized steel knives. Ceramic knives can be sharpened using fine silicon carbide sandpaper found in most hardware stores. They are stain resistant. Ceramic knives are lighter, and better reduce fatigue from their use.
Down Side Avoid side and twisting like carving, prying, and boning. Also avoid putting your ceramic knife in the dishwasher, as ceramic knives are weaker than steel. They are brittle and chip more easily. Store them carefully, not kept in a drawer where they can get chipped or damaged.