Ceramic Vs. Steel Knives – All in Good Taste

Ceramic Knives pic

For slicing fruits, vegetables and boneless meats, a Kyocera advanced ceramic knife has no equal. Ceramic’s superior edge retention, chemical purity and light weight make it ideal for straight slicing.

Even so, ceramic knives are intended to complement – not replace – your other cutlery. Use steel knives for carving, prying, boning, cutting frozen foods and slicing cheese.

Ceramic knives aren’t intended to cut hard food or anything that isn’t easily sliced. Hardness doesn’t mean that ceramic is not breakable. The blade is sharpened so thin that anything hard has the potential to put a chip on the tip.

Keeping Food Tasty

There are other important distinguishing factors between ceramic and steel knives. And they all support the most important part of preparing food — maximizing good taste.

How does ceramic ensure this outcome?

Rust - No metal means no rust.
Odors - Ceramic material is not very porous. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won’t transfer to the next food item.
Sanitary – Ceramic blades are very dense, with very little pores. Just like human skin, the fewer pores there are, the less dirt and grime can get into the pores. A quick rinse in warm water will get your ceramic knife a lot cleaner than a thorough scrubbing of a metal knife.

If you slice an apple or tomato with a ceramic knife and follow with a steel blade, you can immediately taste the difference between two slices of the same tomato.

The proof of difference is easily revealed in discoloration.

Avoiding Fruit Discoloration

Slicing fruits and vegetables with a steel knife causes quick discoloration in food because acidic fruits and vegetables react to the metal ions in steel blades.

Fruits (and tomatoes are fruit) don’t oxidize and turn brown as fast when cut with ceramic knives, particularly apples. Since ceramic knives are chemically inert, they won’t react with your food.

If you don’t believe us, then satisfy yourself by doing a comparison test. Slice apples with both a ceramic knife and a steel knife.

You will quickly see how the apple sliced with the steel knife begins to brown almost immediately. Not only does the apple sliced with a ceramic knife not brown immediately, it will still look freshly cut the following day.

Send us some pictures of your test of this battle of the knives and we will publish them in upcoming blogs.



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