A common recurring topic is the difference between ceramic knives and steel knives. There are advantages and disadvantages to both. Join us as we compare the two.
Sharp edges make cooking easier
Most people probably know that it is important to use a sharp knife to avoid risking slipping and cutting. But did you know that a sharp knife also improves the taste of the food? For example, if you cut up a steak with a blunt knife, you damage the meat fibers and more meat juices flow out. The meat thus becomes drier and dull just because the cut surfaces are cut with a blunt knife.
Steel – flexible and easy to maintain
Steel is probably the most common material for kitchen knives. They come in lots of different models, making it easy to choose one that fits perfectly in your hand.
Steel knives are durable and can be easily ground. Even knives that have become really badly accessed can become good again with the right treatment. On the other hand, they last sharper than ceramic knives. You should absolutely avoid washing a steel knife in the dishwasher – it is the safest recipe for quickly destroying a sharp edge.
Harder than steel – ceramics
Ceramic knives are tougher than steel knives and therefore have a longer service life. They are made from special sand, which gives the microscopic teeth that saw through the raw materials. Therefore, they are often perceived as sharper than steel knives.
However, the teeth are so tiny that you cannot notice them; on the contrary, it is felt that ceramic knives have a smoother surface, which also means that the raw materials are not sucked on the edge when cutting.
Do’s and Don’ts with ceramic knives
Ceramic knives do not react with acid and can, therefore, be used with fruit and vegetables. These raw materials often contain acids that are released when cutting into them. The acid can destroy the blade of a steel knife, while ceramic knives remain unaffected. In addition, the raw materials can sometimes react with a steel knife and become brown and ugly (the cutting surface is oxidized). You can avoid this with a ceramic knife.
In fact, a ceramic knife can be washed in a dishwasher. The material is so hard that the knife does not become dull.
The problem with ceramic knives is that they are brittle than steel knives and thus easily break. You must not cut frozen raw materials with a ceramic knife as syllable chips can loosen and end up in the food. Another disadvantage is that ceramic knives are more difficult to maintain.
Ceramic knives also need to be sharpened!
A long-lived reputation is that ceramic knives retain sharpness forever. The truth is that a ceramic knife often breaks before it needs to be ground because they are so sensitive.
It is also really difficult to grind a ceramic knife yourself. Even if you have a diamond grinding tool, such as a diamond brown, it is almost impossible to get the knife sharp if the cutting edge has disappeared. Once the sharpness is lost, it is best to have the knife ground by a professional.
Knives place requirements on storage
In order for the knives to stay in good condition, it is important that they are stored safely. The best thing is to hang them on the wall of a magnetic strip, alternatively buy a custom knife rack. It is absolutely forbidden to throw the knives in a kitchen box with other kitchen tools. It not only destroys the sharpness of the knives – there is also a risk of cutting when rotating with your hand in the kitchen drawer.
