Are ceramic knives better?Do ceramic knives get dull?Let’s find out!

Most chefs and cooks are more conversant and familiar with steel knives compared to ceramic knives.

However, unknown to most people, ceramic blades are better than some steel blades.

This is because the ceramic ones are lighter and come with worthy and impressive features.

The best ceramic knives are made using zirconium dioxide which is a natural mineral.

The mineral offers excellent resistance to oxidation, acids, and rust.

Tons of ceramic knives are presently on sale in the market.

Therefore, before you decide on the brand and model of the blade to purchase, you need to consider the features that each knife has.

This helps you in avoiding instances whereby you invest in a blade but it turns out to be less efficient and does not meet your preferences and needs.

A Good Ceramic Knife for Beginners

The Revolution paring knife actually turned out to be a great introduction to ceramic knives, not just because of its good price (relative to their larger knives) but because it is incredibly well made, and eventually kind of fun to use.

I always held the view that ceramic knives were, on a fundamental level, kind of dumb. I thought it was neat that they don’t rust, but their notorious fragility just didn’t seem worth it. I’d heard people usually use them for the edge retention and because they don’t transfer a metallic taste into their food. Frankly, my taste buds just aren’t smart enough to track whatever steel knives are doing to my food and sharpening most knives isn’t that big a deal. But I figured if I’m going to make fun of other people for using ceramic knives, I better handle one myself first. It didn’t take much research before I came upon the Kyocera Revolution series. Turns out this thing is actually pretty sweet.

Durability

The fragility was my main concern, and it turns out to be an incredibly valid one. This knife feels like it’s waiting to crack every time I pick it up, but that’s not unusual. It takes a lot of getting used to because it weighs almost nothing, and every cut needs to be a light, straight slice. No prying with this thing, and definitely no pushing or forcing your way into an apple or round of cheese. In fact, don’t touch cheese at all with this knife (there are better knives for that). You have to know what you’re doing when you cut with a ceramic knife.

In that sense, this is actually a really good way to improve your slicing technique. I know I’ve started cutting things a little cleaner ever since playing with it. That constant feeling that if you apply pressure in any way that’s not a slice you risk chipping a piece of porcelain into your food will clean your movements up quick. In the realm of ceramic knives, though, you’re a lot less likely to damage a shorter blade than a longer blade, so there’s some comfort in starting with a paring knife. And I’ve become pretty comfortable with this Kyocera as I’ve learned to rely on its sharpness to do most of the work.

Sharpness

I ran this thing through the paper test really quick, and it did pretty well. Once I gave the paper a little slack the knife didn’t cut completely clean, but it did cut which is better than a lot of the knives in my house. Since this is a kitchen knife, though, the real test came with the food.

Tomatoes are a dream with this. It pretty quickly became a game for me to see how thin I could make the tomato slices. I got close to paper thin slices, but most didn’t come out even. Someone with a better trained hand than mine could probably cut them better. The point is, this knife had no problem with the tomato skin. These knives are meant for cutting up fruits and vegetables, and this Kyocera easily leads the pack in that regard.

Handling

This is where sharpness becomes very important to the survival of a ceramic knife. A lot of the time when you have a sharp steel knife it will sink into something you’re trying to cut without effort because it’s so heavy. This paring knife is essentially weightless, so all the pressure has to come from you. For softer foods like tomatoes, all I had to do with this paring knife was put about the same pressure I would on a keyboard button (not a mechanical keyboard, though), and it started its cut. Once I got a sense for that pressure it was all smooth sailing. I thought the carrots would be trickier since they’re so much harder, but I didn’t apply much more pressure before the edge went in. So long as I kept it in a slicing motion, the knife had no problems.

It takes a little time to get used to the weightlessness, but this knife is made well enough that if you’re willing to spend five to ten minutes just cutting foods of different textures you’ll get the hang of it pretty quickly. And after a while that smoothness gets addicting.

Conclusion

The Revolution Paring Knife from Kyocera is a great choice for your first ceramic knife purchase, because it is cheap, well designed and fun to use as long as you don’t try to cut cheese. This is an excellent fruit and vegetable knife, so if you are looking for a good salad maker that you wan’t have to sharpen this is a great choice. Check out our guides to the yier ceramic knife set. if you want to learn more about this impressive ceramic knife.

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We always make every effort to supervise the manufacturing of every nice knife.