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. 
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.
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
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.
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!
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.
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"
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.