# Getting my first Ceramic Knife. Any Suggestions or Tips? **URL:** \ **Category:** Cafe Society\ **Created:** [December 25, 2017, 5:24pm UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275 "2017-12-25T17:24:29Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 26, 2017, 12:09am UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275/21 "2017-12-26T00:09:42Z")
> [@GaryM](#): > > You’re correct on both counts Chef guy. > > The sharpener you recommended actually scrapes metal off the edge, which I’m sure you know. It just grates on my sensibilities to see something like that in use. That said, I do have something similar I use on yard tools. > > GaryM Yeah, I hesitated to even suggest it, as it’s really a tool for re-edging, and handy for hunters who are butchering a large animal and who need a quick edge. Sharpening can be very time consuming; I usually set aside a couple of hours whenever I need to do my woodshop blades, and grumble the entire time. 😃 ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [December 26, 2017, 1:28am UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275/22 "2017-12-26T01:28:50Z")
> [@Chefguy](#): > > I usually set aside a couple of hours whenever I need to do my woodshop blades, and grumble the entire time. 😃 I enjoy sharpening knives. Being a desk drone all day and never doing anything real with my hands, and not able to do much of anything outside or garageside in winter, I find it relaxing to sit down with a bench stone on a table and put 20 minutes into a knife. Nice little rhythmic circles, end-to-end to-end shhshhshhshhhshhhshhh…shhshhshhshhshh very Zen. 🙂 More than 20 minutes or so and my hand gets tired enough that It starts to slip on holding the angle, so I quit before that. ---
**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\ **Post date:** [December 26, 2017, 4:39am UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275/23 "2017-12-26T04:39:19Z")
I have had my black Kiocera since 2000. I use it all the time, both for prep and carving turkeys, toasts, etc. I sent it back for free sharpening after a dozen years. These are carbide knives instead of oxide. I have had no problems with it, although I did break the tiniest bit off the tip somehow. Several years ago I bought a Harbor Freight paring knife for under $10 and it has done well, although it does not seem as sharp anymore. Cheap enough to just replace. Dennis ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [December 26, 2017, 2:31pm UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275/24 "2017-12-26T14:31:58Z")
The ceramic knife I use is also a black Kyocera, and it, too, is missing a mystery bit of the tip. I do love if for onions and ginger and tomatoes, but rarely use it for other things. Oh, if I’m cutting veggies for my vegan friend I use it, because I’ve never used it on meat. ---
**Author:** ![Cabin\_Fever\_1](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cabin_fever_1/32/2908_2.png) [@Cabin\_Fever\_1](https://boards.straightdope.com/u/Cabin_Fever_1)\ **Post date:** [December 26, 2017, 4:13pm UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275/25 "2017-12-26T16:13:10Z")
My experience with ceramic knives is that the three that I had broke half-way down the blade or on the tip, but for steel knives I have an Arkansas Waterstone. It takes a bit of practice, but will sharpen to a very fine edge. Not trying to discourage you from ceramic knives, but I think they are vastly over rated. Just my opinion. ---
**Author:** ![Cabin\_Fever\_1](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cabin_fever_1/32/2908_2.png) [@Cabin\_Fever\_1](https://boards.straightdope.com/u/Cabin_Fever_1)\ **Post date:** [December 26, 2017, 4:22pm UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275/26 "2017-12-26T16:22:14Z")
> [@Cabin\_Fever](#): > > My experience with ceramic knives is that the three that I had broke half-way down the blade or on the tip, but for steel knives I have an Arkansas Waterstone. It takes a bit of practice, but will sharpen to a very fine edge. Not trying to discourage you from ceramic knives, but I think they are vastly over rated. Just my opinion. ETA: I am a wilderness camper so that may explain things. Your kitchen is probably different than mine. Good luck and let us know how it turns out! 🙂 ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [December 26, 2017, 5:10pm UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275/27 "2017-12-26T17:10:31Z")
I bought one (as seen on tv! brand) and I suppose it’s not a ‘good one’ because it’s not All That. I use it to cut chicken breast, and remove fat and gristle from meat. I did spectacularly slice my finger once while using it, so it does cut well enough. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [December 26, 2017, 6:57pm UTC](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275/28 "2017-12-26T18:57:26Z")
After much thought and research. I spent a little extra for a black blade Ceramic knife. It’s been fired and is supposed to be more durable. Didn’t want a bulky 7" knife. This one is 4.5" > **[Amazon.com: Kyocera Advanced Ceramic Revolution Series 4.5-inch Utility Knife,...](https://www.amazon.com/Kyocera-Advanced-Ceramic-Revolution-4-5-inch/dp/B000EJCYSS)** > > Online shopping for Kitchen Knives & Accessories from a great selection of Cutlery Sets, Specialty Knives, Sharpeners, Cutting Boards, & more at everyday low prices. I’ll also Sharpen the set of Steel Knives we bought years ago. They were bought from a well known specialty knife store in Hot Springs. People traveled a long way to shop & buy their knives. They closed in the 1990’s. I’m looking at one of them now and it’s a RH Forschner stainless steel, Victorinox Cutlery. Is that considered a Good Brand? We bought the set around 1988. We used to get them sharpened at a Knife Booth in the Mall, until it closed. > [@](#): > > A black (HIP) blade is made out of a black zirconium oxide and offers extra durability. This type of blade goes through an extra firing process called a “hot-isostatic press,” creating a tighter weave between the ceramic molecules, thus creating a tougher blade. The white ceramic blade is also made out of zirconium oxide but does not go through this expensive sintering process." [Previous page](https://boards.straightdope.com/t/getting-my-first-ceramic-knife-any-suggestions-or-tips/805275.md?page=1)