I have a couple of ceramic knives in my kitchen. While I agree that ceramic knives look great and feel great, I knew that they would get blunt after X years of use. So I researched on and tested several ways of sharpening ceramic knives, which I would be sharing with you later on. Ceramic knives are made from extremely hard and tough ceramic zirconia or zirconium dioxide. These are commonly made by dry —pressing zirconia powder and then firing these through a solid-state sintering.
Ceramic knives have a very hard edge, significantly decreasing the need for sharpening. Aside from their hard edges, ceramic knives have other advantages as well. They resist stain and rust. Plus, these are very lightweight knives. You can return the ceramic knife to the manufacturer for sharpening, although you may find this option inconvenient.
Ceramic Knives and knife sharpener on the chopping board. So how can you sharpen ceramic knives? Read on and find out. You can invest in an electric knife sharpener as this is one tool that you can use in sharpening your ceramic knives. However, there are only a handful of electric knife sharpeners good enough to sharpen ceramic knives.
I have the Kyocerca Advanced Ceramic Electric Diamond Knife Sharpener at home, and so far, it has done a good job of sharpening both ceramic and steel knives. This is a battery powered device which features a diamond grinding stone capable of removing up to 0. I suggest you wear cut-resistant gloves in using an electric knife sharpener. Hold the sharpener down with one hand, while holding the ceramic knife in the other hand.
Slowly pull both sides of the knife against the grindstone. You can then check the sharpness of the ceramic knife by cutting a piece of paper. Active Oldest Votes. Improve this answer. Doc Walker Doc Walker 1, 7 7 silver badges 8 8 bronze badges. An alternative: on a trip to Japan, I bought a ceramic knife, and the salesperson tried to sell a special ceramic blade sharpener device with it. So presumably you could get one of those and sharpen it yourself - but not using a regular sharpener for metal knives.
I didn't buy the sharpener, so I don't have any experience with it. Bob Burden Bob Burden 2 2 silver badges 3 3 bronze badges.
Mike Mike 61 1 1 silver badge 1 1 bronze badge. Jim from Boston Jim from Boston 61 1 1 silver badge 1 1 bronze badge. Melanie Melanie 41 1 1 bronze badge. Bruce Wayne Bruce Wayne 31 1 1 bronze badge. Basically, no. Ceramic is super hard, harder than sharpening steels, and most sharpening stones. Chef Chef 8 8 silver badges 3 3 bronze badges. Most ceramic knives won't stay even sponge cutting sharp after a month of cooking enthusiast's use : — rackandboneman. You can absolutely do it yourself.
Victor Negru Victor Negru 11 1 1 bronze badge. Sharper Sharper 1 1 1 bronze badge. This isn't an answer Also, a couple issues. This isn't an issue with ceramic as it won't curl. The problem with sharpening it is the ceramic is harder than steel and probably most sharpeners made for steel blades.
It's actually very unlikely, I'd theorize that the sharpener is hard enough to sharpen a ceramic knife. It would likely be marketed specifically as a ceramic sharpener if it was possible. I think this is an answer, just not a terribly good one as it's not based on experience, which unfortunately as talon8 points out results in it being wrong. So I'm not going to delete it - it does attempt to answer the question.
As for the correctness issues: people often call those things "sharpeners" or "sharpening steel" but really they're honing steels - that should be a sign that they won't work for sharpening. Actually steels made out of steel do just straighten the bent over edges, but steels made of ceramic or diamond coated steels both straighten and sharpen the edge of the blade.
Paul That's true of some ceramic steels, but not all; most things are indeed just honing steels. Why does this post have a "spammy" aura Stephie It does feel spammy, and it has a flag to that effect. I'm going to dismiss that flag for now, but I'll be watching. Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password.
Post as a guest Name. Email Required, but never shown. Featured on Meta. Over time the ceramic blade develops small chips that makes the edge dull. You can find a professional knife sharpener that has a powered diamond wheel or you can buy a diamond wheel sharpener for ceramic knives. There's 2 options on the market now, both are powered diamond wheel sharpeners only use diamond wheels to sharpen your ceramic blade :. Maybe better choice for your household is more universal the WSKTS sharpening tool with diamond belts - special for ceramic knives.
I know we live in a "throw-a-way" world, but the sharpness level on my ceramics is insurmountable compared to everything. It's the biggest problem of ceramic knives, besides that you are better not to drop it on the floor. There are very beautiful pieces. Unless you are cutting other ceramics or diamonds, these knives should almost never get dull.
Use a wood or bamboo cutting board ceramic, glass or metal is a no-no and push less. They cut so well because they are so much harder than anything you will encounter in cooking. Bone has a hardness of about 3. Diamonds are If you really want to sharpen them you will need a fine or very fine diamond sharpener. The diamond size should be as small as you can get— or more 6 microns or smaller. DMT makes good ones. You can find diamond sharpeners at better hardware, woodworking, and sporting goods stores.
The trouble is that ceramic is so hard it will take a lot of effort to restore the edge. Use water to lubricate and clean your sharpener. Be prepared to rub use light pressure about a dozen times, rinse the diamond and repeat many, many times.
Inspect the edge with a magnifying glass. General knife sharpening rules apply. If you look carefully at the very edge of the blade you will see that it is sharpened at an angle that is different from the rest of the blade, try to match that angle. A sharper angle will result in a sharper knife for a little while until the edge chips off in your food generally not good. A more blunt angle will last longer, but will not cut as well. Show 4 more comments. Jaybird was pretty accurate in that ceramic knives are pretty tough guys.
Most are made out of zirconium oxide 8. However, unless you are very proficient at sharpening, I would suggest having the knife professionally done simply because of how expensive it would be if you mess it up.
One alternative might be to purchase a "cheap" ceramic knife paring knives tend to be cheap enough to use as a tester until you feel comfortable. I'm very surprised that the knives are dull after just 6 months. Do you have a warranty? I don't even know how many times I sharpened my crappy knives before I was comfortable enough to purchase and sharpen my current set.
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