Ceramic Vs. Stainless Steel

We see a lot of advertisements for ceramic knives lately. I have always loved stainless steel l and like most people when in the kitchen, we have a favorite knife to use.

What is the best knife to use, ceramic or stainless steel?  There are many choices out there but which is the best?  The knife is most likely the most important item in our kitchen.  Let’s compare the difference between ceramic and stainless steel.

Ceramic knives are created by dry pressing zirconia powder and firing at very high temperatures of around 1000 degrees.  They sharpened the resultant blade by grinding it on a diamond wheel and it gives a result of a very hard edge that rarely needs sharpening.  The stainless steel blade is made from alloys.  The typical metals found in alloys are carbon, iron and chromium.  Knives made from stainless steel do not rust away.

Pros for the ceramic knives are:

• They are for all intents and purposes sharper than steel knives.
• Extremely strong composition that allows for the sharp edged.
• Excellent for slicing vegetables, such as tomatoes and boneless meats.
• Non-porous and impervious to corrosive items, such as acids and salts.
• You won’t have to sharpen very often as the blade doesn’t easily dull.
• These knives are almost impossible to stain.

Cons of the ceramic knives are:

***You have to be careful what may chip off.

• Their strength is their weakness and they can actually be brittle. Take special care when dishwashing or storing as they can chip very easily.
• They are difficult to sharpen yourself and will need to be done professionally.
• They are not recommended to press garlic or cut through bones or meat because of the brittleness. Avoid any carving, prying and boning.

Pros of stainless steel are:

• The knives are very versatile and have no restrictions.
• They can be professional sharpened to get a very sharp edge or you can do it yourself.
• They can press garlic and cut through bones.
• These knives are stain resistant but not at the same level as ceramic.
• They can be washed in the dishwasher without breaking.

Cons of stainless steel are:

• They may require frequent sharpening.
• Stainless steel is porous and can harbor bacteria and odors.
• The blade is unlikely to be as sharp as a ceramic knife.

There is no doubt that ceramic knives are much better than stainless steel knives in many situations, but with some limitations.  Slicing items such as tomatoes and boneless meats, the ceramic is superior, but the brittleness prevents the knives from everyday usage.  I have chosen to use the stainless steel as my knives.

Fredda Branyon