Observations
I encourage everyone to read the other factors section of Michael Chu's article which goes into a number other factors to consider including handle design, overall style, dishwasher safe, feel while cutting, etc. I chose to outline observations that are particular ceramic knives.
The first observation regarding the knives is handle design. I found that most ceramic knives are using a plastic handle which to me seems rather cheap. The Jaccard used a handle that had a rubber feel to it that I liked more than the others. The Kyocera Damascus was the only knife that utilized a handle similar to a steel knife which resulted in a sturdier feeling. I also found that the handle design and angles are rather strange compared to traditional steel knives and would encourage everyone to choose based on their individual preference.
Another observation I made was the tip design. I find this is more applicable to ceramic knives as they are brittle and known for the tip breaking off. The Damascus, Shenzhen, and Victorinox knives had slightly rounded tips whereas the eagle had almost no round. The Revolution had a very rounded tip which I found useful on full cutting motions; I was able to use it almost as a pivot point.
I was very surprised to notice some blade staining from the carrots (see image to the left). The white ceramic knives had a noticeable stain on the bottom edge. This was also surprising because ceramic knives are marketed as less likely to cross contaminate compared to steel knives. The staining was much harder to get off if it dried and on most knives was still slightly visible after scrubbing repeatedly (knives sat for a while after testing and wiping immediately may have prevented this phenomenon). I would recommend purchasing a knife with a darker colored blade so stains are not as apparent.
I encourage everyone to read the other factors section of Michael Chu's article which goes into a number other factors to consider including handle design, overall style, dishwasher safe, feel while cutting, etc. I chose to outline observations that are particular ceramic knives.
The first observation regarding the knives is handle design. I found that most ceramic knives are using a plastic handle which to me seems rather cheap. The Jaccard used a handle that had a rubber feel to it that I liked more than the others. The Kyocera Damascus was the only knife that utilized a handle similar to a steel knife which resulted in a sturdier feeling. I also found that the handle design and angles are rather strange compared to traditional steel knives and would encourage everyone to choose based on their individual preference.
Another observation I made was the tip design. I find this is more applicable to ceramic knives as they are brittle and known for the tip breaking off. The Damascus, Shenzhen, and Victorinox knives had slightly rounded tips whereas the eagle had almost no round. The Revolution had a very rounded tip which I found useful on full cutting motions; I was able to use it almost as a pivot point.
This not only affects grip-to-blade angle, but generally the grind and the cross section of the grind/bevel as well.
I'm curious if it would be possible to repeat the test by isolating the french-pattern and santoku-pattern knives with a steel control for each. Alternatively, giving some description of the edge bevel for each might also provide some insight into the relative chop-versus-slice performance for each blade.
I can see how the tip on a traditional chef's knife might be more prone to breaking, but can't think of any other rationale besides marketing.
I tried a Santoku style once and hated it, yet still want to play with a ceramic some time. I guess a Kyocera paring knife is my future.
Great review -- thanks for the hard work!
Personally, I'd rather have wood handles. It's not like people who buy $50+ ceramic knives do so because they can thrown them in the dishwasher.
Two of them have now chipped endpoints due to accidental dropping. The newest ones have a lot more sharp (different sharpening production tecnique) but also a lot more brittle blades. The oldest one, a Cerastar knife, even if dulled with use and chipped, is still sharp enough to serve everyday usage.
The white blades get stained very easily when you cut artichokes or carrots, and every now and then I clean them with a concentrated bleach solution.
Paring knife, short chef knife, and veg peeler.
They are very light and very sharp. The first week or more that you use it, the light weight of the knife is jarring. I got used to it. Now I switch between ceramic and metal without thinking.
The paring knife is great.
The chef knife is fine, but is quite delicate. I have dropped mine a couple of times and the tip has broken off. It still works, but the lack of tip throws off the balance.
Consider ceramic knives for chopping veg or precision slicing duties.
If you are hacking & prying or cutting up something really heavy (like maybe a pumpkin), stick with steel.
The veg peeler is useless. It just doesn't work.
I also prefer the blade in line with the handle, not perpedicular like the Kyocera.
Paring knife, short chef knife, and veg peeler.
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The veg peeler is useless. It just doesn't work.
I also prefer the blade in line with the handle, not perpedicular like the Kyocera.
I bought a Kyocera paring knife and Vertical peeler and find I prefer my metal paring knife but just LOVE the peeler. One thing I've learned it that you occasionally need to spray the peeler with Easy-Off and scrub it with a toothbrush, else the ceramic gets sticky and doesn't work as well.
Personally, I'd rather have wood handles. It's not like people who buy $50+ ceramic knives do so because they can thrown them in the dishwasher.
I like also wood handle knives. I felt more comfortable with them. Ceramic handles are ok but I felt its more slippery to handle than the wood handle. Anyway its my only opinion.
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