Can Ceramic Knives Be Sharpened?
There is a lot of debate surrounding ceramic knives and whether or not you can sharpen them. Ceramic knives are growing in popularity due to their many benefits- they are lightweight, non-stick, and durable.
However, some people believe that they cannot be sharpened and must be replaced once they become dull. But before we get into the details about how you can sharpen a ceramic knife, let’s first describe what ceramic knives are.
What Are Ceramic Knives?
Ceramic knives are made out of a ceramic material, either hard or brittle. The blades are sharp and hold an edge well, but they can chip or break if you’re not careful.
The vast majority of ceramic knives on the market today are made from zirconium oxide (ZrO), a tough material. Some are also made from titanium dioxide (TiO), which is less hard but more resistant to wear and tear.
Most ceramic knives have a hardness of around 66-67 Rockwell C (HRC), compared to the 58-61 HRC for most stainless steel knives. This makes them both sharper and harder than traditional steel knives. Because of their high hardness, ceramic knives will stay sharp for a long time, but they can also break or chip easily if you drop them.
Ceramic knives were first developed by the Japanese in the mid-1980s and are now made worldwide. Because of their high hardness and ability to hold an edge well are often used in precision applications where other materials would not be suitable.
For example, some surgeons use these knives during surgery because they do not rust like steel blades. The material is so hard that it does not conduct electricity either, making it useful in electronics manufacturing.
The advantage of these knives is that they stay very sharp for a long time without being resharpened.
Tools You Can Use to Sharpen Ceramic Knives
Automatic Ceramic Knife Sharpener
You can use an electric knife sharpener to sharpen your knives in a matter of seconds. Swipe your knife through the sharpener once, and it will be razor-sharp.
Ensure you use an automatic diamond knife sharpener created specifically for ceramic knives by manufacturers.
To sharpen your knife, insert the knife edge in the sharpener’s slot and slide it down from heel to tip.
Diamond Sharpening Stone
A diamond sharpening stone is a flat grinding stone (similar to a whetstone) with diamond grit embedded inside. Ceramic knives may be sharpened using these particular knife sharpeners.
To sharpen your ceramic knife with a diamond sharpening stone, cover it with a dishcloth on top of a cutting board to keep it from sliding.
Place the knife’s sharp edge against the diamond at a twenty-degree angle and run the blade across it from heel to tip.
Keep your hands level and flat on the top of the knife to avoid chipping the blade. On each side of the blade, do this procedure six times.
The diamond file is a little more challenging to sharpen your ceramic knife than a steel file, but it is faster and more effective. Set the file against the blade’s heel at a 20° angle and hold it there for about ten seconds.
Using moderate pressure, go up and down the tip of the knife while filing back and forth.
Repeat this procedure on the same side again, then turn the knife over and repeat on the other side. When performing this method, use cut-resistant gloves.
ALSO READ: What Are Ceramic Braces?
How to Sharpen a Ceramic Knife – Step-by-Step Guide
You need to take several steps to ensure that you appropriately sharpen a ceramic knife. Check out these simple steps below.
Step 1: Get a Ceramic Sharpener
Before you can sharpen your ceramic knife, you will need to have a specifically designed sharpener for ceramic knives. If you try to use a sharpener that is not meant for this type of knife, you could damage the blade or, even worse, cause personal injury.
Step 2: Prepare the Sharpener
The next step is to prepare the sharpener. This generally involves inserting two AA batteries into the device. Once they are in place, switch on the power by twisting the top of the sharpener.
Step 3: Choose Your Angle
Different blades require different angles when being sharpened. For ceramic knives, it is best to choose an angle between fifteen and twenty degrees. Hold the blade at a ninety-degree angle to the sharpener to find this angle. With the blade still in place, adjust the sharpener until you can barely see the edge of the blade.
Step 4: Sharpen the Knife
Now it is time to start sharpening! Grip the knife firmly with your dominant hand and place the blade’s heel against the ceramic rod on top of the sharpener. Use a gentle back and forth motion as you sharpen. Be sure to apply even pressure and go slowly to don’t damage or chip your blade.
Repeat these steps on both sides of your ceramic knife until you adequately sharpen it. If necessary, use honing steel after sharpening to restore any lost luster. By following these simple steps, you can keep your ceramic knives in top condition and ensure they are always sharp and ready for use.
Do Ceramic Knives Stay Sharp?
Yes, ceramic knives tend to stay sharp for longer compared to other types of knives. However, this does not mean that you should never sharpen them. You will need to sharpen your ceramic knives eventually if you want them to maintain their sharpness. Dull blades increase the likelihood of accidental cuts.
What Should You Not Cut with a Ceramic Knife?
Ceramic knives are a fine addition to any kitchen. They’re very light, and they hold an edge for longer than even steel blades can manage. They also don’t rust or tarnish like steel can if not cleaned properly.
Plus, you won’t have the same metallic taste on your tomatoes. However, these knives have their weaknesses, as we will go over in this article. The first thing that is what NOT to cut with them:
- Bone (duh) -Acids such as citrus fruits/vinegar can corrode blade edges quickly due to high acidity content; avoid using ceramic blades on those items! Ceramic knife sets come with some sheath that protects the blade from getting dulled by contact with other things in your kitchen, like utensils and other food items while they’re stored away.
- Highly abrasive materials such as sandpaper or grit will scratch any knife. Especially those made out of ceramic due to its hardness rating on the Mohs Scale (which means it has low malleability). The material itself doesn’t react well when coming into contact with soft objects because that causes chipping and cracking over time. Therefore, avoid using these knives for cutting softer foods like cheese or tomatoes! It is also important not to use your ceramic knife to cut through frozen meat since this will weaken the blade edge even more than usual.
- Tough food – Don’t use it on tough foods like squash because the blade could chip or crack during cutting. These knives should not undertake heavy-duty work. You should only use them on softer things like cheese slices, tomatoes, soft bread. Anything that doesn’t need much force when chopping up into smaller pieces.
Ceramic knives can be sharpened using a sharpener specifically designed for this type of blade or honing steel. When sharpening a ceramic knife, hold the blade at an angle between fifteen and twenty degrees. And use gentle back-and-forth motions. Be sure to apply even pressure and go slowly to avoid damaging or chipping the blade. If necessary, use honing steel after sharpening to restore any lost luster.