Ceramic kitchen knives

[JoJoDapyro]

What are your thoughts on ceramic knife blades? My wife wants some, I was just wondering what the performance was like from them. I will buy some without handles, and make some handles if the responses here are good.

[cantshoot]

I have owned two Kyocera ceramic knives, a paring knife and a santoku knife. You can't sharpen them, but after four years of continuous use my santoku knife still outperforms my steel Henckell knife.

The paring knife was great but got caught in a drawer opening and shattered. You can cut anything with hard pits or bones, or frozen meat.

Also the blade is so smooth that chopped pieces of vegetables stick to it like crazy through suction. But that's just a minor inconvenience and I still use it as my go to knife.

All that being said it I not a magical material. There are a lot of crappy cheap knives out there, go with a brand you already trust for a traditional steel knife and you won't be disappointed.

[Urufu_Shinjiro]

Like cant said, very sharp, always hold their edge, but stuff sticks to them and they can be fragile. IMO they can be a far superior knife for the price, cut like a $1000 sushi knife (less maintenance too) but don't get frisky and start chopping or anything, lol.

[JW_Halverson]

And you can completely forget about using them as a throwing knife!

[JoJoDapyro]

And you can completely forget about using them as a throwing knife!

Well that's a plus for me!

[Marc St Louis]

We have a couple but they are not high end knives and not that sharp.  I prefer a well sharpened steel knife most of the time