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guvnor
735
Jul 9, 2017
I used ceramic knives for a while, but ended up abandoning them.
With steel blades it's not a problem to maintain a keen edge always ready for use, but because ceramic blades are very difficult to sharpen you're typically stuck with a less than great edge most of the time until it gets another sharpening done by being sent back to Kyocera(as recommended). I've tried sharpening the ceramic blades myself with diamond stones and spray on a strop without good results.
There's also some misconception out there about the sharpness of ceramic blades. It's no sharper than a steel blade with the same blade grind, edge geometry, and edge polish.
AdaL
1
Jul 9, 2017
guvnorI agree. I was given a ceramic paring knife about 18 months ago and it definitely seems to have lost some of its sharpness. It was fabulous when it was new, but my steel paring knives are as good or better now, primarily because I routinely sharpen them. I don't think ceramic knives are all they're hyped at, especially if you are an avid cook.
dschiedler
20
Jul 10, 2017
guvnorI agree. Ceramic knives are much more difficult for the end user to sharpen when compared to steel knives. The task will require diamond based abrasives and a fair bit of skill in order to get usable results. Unless you're okay with sending your knives back to the manufacturer every few months, I would generally advise against choosing ceramic blades for your primary kitchen knives.
Yosarian
12
Aug 20, 2017
guvnorIve seen them sharpened and even reprofiled with paper wheels and aluminum oxide abrasives. End result split hairs. paper wheel kits arent expensive but do require practice.
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