Ceramic knives are a special type of knife with different materials and characteristics from common metal knives. Some of their characteristics are listed below.
- Blade material: The blade of a ceramic knife is usually made of high-hardness ceramic. Ceramic is harder than metal and keeps its sharpness longer than regular knives.
- Lightweight and thin: They are generally lightweight and have thin blades. This allows for superior control when working with fine or cut powdery materials.
- Non-reactive: Because ceramics are not metals, they do not react chemically with foodstuffs, resulting in little change in flavor or color. They are also resistant to acids and salt.
- Antibacterial: The surface of the knife is extremely smooth, making it resistant to bacteria and microorganisms.
- Sharpness: Due to the hardness of the ceramic, the knives are very sharp in the initial stages. However, due to its hardness, it requires a special process for resharpening compared to other knives.
However, there are some caveats to ceramic knives. Ceramic is a very brittle material and can be damaged if dropped or subjected to impact. Also, because of its hardness, care must be taken when cutting hard foods or bones.
*This is a translation by a translation tool.
