Ceramic knives are known to be extremely sharp and hold their edge up to ten times longer than steel blades. Since ceramic is so tough, it takes diamond coated wheels to sharpen them during manufacturing.
Use ceramic knives only for vegetables and meats that do not have bone in them. While remarkably sharp they are very brittle. Side-to-side pressure can break the blade, and hitting a hard material like a meat bone can chip it.
Although normally made of a single basic color like white, this Kyocera Damascus Ceramic Knife shows a much more complicated design.
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