Enjoy Modern Kitchen design and the cooking fun!
Ceramic knives are a relatively new invention and always expensive. Basically, they're made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F. This results in an extremely-hard blade, nearly as hard as diamonds.
SHARPNESS - The materials that make up a ceramic blade is very hard. It’s the second hardest material, ranked after diamonds. After it’s sharpened, it can keep its razor sharp edge and will not wear out.
NO METALLIC TASTE OR SMELL - Ceramic material is not very porous at all. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won’t transfer to the next food item.
SANITARY –The density of Ceramic blades is very high, and the blades have very little pores. Just like your face, the fewer pores there are, the less dirt and grime can get into the pores. A quick rinse in warm water can give your ceramic knife much clean than a thorough scrubbing on a metal knife.
LIGHTWEIGHT - Ceramic material is very light weight. The lighter the weight is, the less strain on your arms and shoulders. You can rip through all you’re cutting like a pro.
RUSTLESS -There is no metal, so there is never rust.
Care & Handing
With proper care, these ceramic kitchen knives will hold its sharpness for literally years without re-sharpening.
Please use on a plastic or wood cutting board.
Rinse in warm water or gently hand wash using a mild detergent in warm water.
Do not drop the knife as this can cause the blade to break.
Do not use the knife for grating. Do not use the knife as a lever.
Do not twist the knife during the cutting process.
Do not use to cut frozen goods, bones or fish bones. Do not wash the knife in a dishwasher machine.
Store the knife in a conventional knife block or other stable environment.
Keep the knife away from children. Avoid using abrasive pads or powders.