The Immense Value Of Ceramic Knives In A Kitchen

Ceramic Knives

The market for kitchen knives is expanding further and further every year. This growth is mainly thanks to the re-emergence of ceramic knives. In the past few decades the most common material used to make knives was steel. But lately people have realised that the best ceramic kitchen knives are far superior to steel blades. This has lead to a spike in sales of ceramic knives says a recent report on kitchen knives market. We recommend you to Check It Out. This piece will put the limelight on the value ceramic knives offer that put them a class above conventional ones.

• A ceramic knife cannot rust. Steel gets affected by salts, acids and juices. Therefore, typical knives slowly tend to oxidize with time. Ceramic, on the other hand, has no such restraint. Ceramic knives are less absorbent. Thus, there is no chance of rust occurring. Furthermore, they do not have a corrosion reaction which is commonly found in average knives. But the best part is that ceramic knives do not get any food stains at all.
• They stay sharper for a more extended period. Steel knives, even the best ones in the market, lose their edge pretty fast. A ceramic knife has a material hardness of 8 on the Mohs Scale. This makes them sharper than average knives because harder material keeps its sharpness for longer time.
• It is not just that ceramic knives tend to stay sharper for more time; they also do not show wear and tear. Any steel knife begins to age pretty soon. They are not meant for long-term use. Ceramic blades do not accumulate dirt and grime on the blades. Hence, they keep their appearance for longer duration when compared to steel knives.
• When you cut food with a ceramic knife, the food stays fresh for a long time. A steel knife does not offer an edge sharp enough to make a completely clean cut. Thus, food tends to brown quickly after being sliced. Ceramic blades are so honed that they do not damage the cells surrounding the cut and keep the veggies fresh.
• A significant drawback of steel blades is the metallic taste they sometimes leave behind. It is the juices that leak from cut fruits and vegetables that mingle with the metal to create the flavor. Ceramic knives have no such effect on food. Thus, you can get to experience the actual taste of food when you use them.
• The sharpness that ceramic blades have ensures that even the softest fruits and vegetables do not bruise while cutting. They can slice through squishy, mushy fruits like butter on bread. It is why they are used as specialist tools to peel fruits like figs, grapes, and tomatoes or vegetables like onions.

For any chef looking for specialized tools that can cut food thinner, faster and better, ceramic knives are a must-have. Invest in a good set of ceramic blades, and you add immense value to any kitchen.