How to Sharpen Ceramic Knives? Learn the 3 Ways

The best dishes can only be made with sharp knives, and ceramic knives are among the sharpest available. However, there are a few things you need to be aware of while you practice sharpening ceramic knives. Continue reading to discover how to properly maintain your cutlery for years to come by learning how to sharpen a ceramic knife at home.

The rumor is there that ceramic knives get dull. Is it true? Let’s find it out.

Why Ceramic Knife?

Companies like Kyocera made a significant push in the late 1990s to employ ceramic blade knives, particularly in the kitchen. While advertising highlights a number of the benefits a ceramic blade knife may offer, there are a few very significant drawbacks you should be aware of before deciding to move over to using ceramic blades in lieu of steel.

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What is Ceramic Knife?

Zirconium oxide, or zirconia, is a form of ceramic used to produce ceramic blades, which are lighter and frequently sharper than the typical stainless steel used to make kitchen knives. Zirconia is tougher and more resilient than regular kitchen ceramic, providing for a very sharp, extra-durable knife. A ceramic knife offers the added advantages of not carrying odors and not rusting, in contrast to a steel knife. Ceramic knives must nearly always be sharpened with diamond sharpeners since the process is different from how steel blades are typically sharpened.

Does Ceramic Knife Get Dull?

We have been inundated with advertising over the past few years suggesting that ceramic is a good substitute for steel, particularly for kitchen cutlery. Ceramic has been advertised with the ridiculous marketing claim that it never becomes boring, which we all know to be untrue. Anyone who has used ceramic knives knows that it is mostly made of zirconia (zirconium dioxide), which, while it does have some advantages, is by no means a wonder material.

How to Sharpen Ceramic Knives?

You may always take your ceramic knives to a sharpening service, but doing it yourself at home is more convenient and cost-effective. If you wish to sharpen your ceramic knives at home, you will need an extra-hard diamond sharpening tool because zirconia is such a hard substance. Here are three ceramic knife sharpening equipment and techniques you may use to update your knife set and improve your cutting abilities.

Diamond sharpening stone

A diamond sharpening stone is a flat grinding stone with diamond grit inserted inside of it (similar to a whetstone). These unique sharpeners are ideal for used on ceramic knives. Place a dishcloth over a cutting board to prevent slippage as you use a diamond sharpening stone to hone your ceramic knife. Run your knife blade around the diamond from the heel end to the tip while maintaining a twenty-degree angle with the sharp edge of the blade. On prevent chipping the blade, apply light pressure with your opposite hand to the top of the knife. Six times on each side of the blade, repeat this technique.

Automatic ceramic knife sharpener

When you use an electric knife sharpener, you may simply pass your knife through the sharpening once, and it will come out sharp. Make sure you’re using an automatic diamond knife sharpener that’s been made just for ceramic knives by the manufacturer. Pull your knife through the sharpener from heel to tip after placing the knife edge in the slot.

Diamond file

Using a diamond file to sharpen your ceramic knife is a little more difficult and time-consuming, but it is efficient. Place your kitchen knife on the knife rest and press the file against the blade heel at a 20-degree angle. Applying medium pressure, file the tool back and forth against the knife, working up and down the blade’s tip. Then turn the knife over and repeat on the other side. Repeat this procedure one more time on the same side. When practicing this technique, wear gloves that are cut-resistant.

Never Do the Following When Sharpening Ceramic Knives

Let’s go on to discuss that one rule in more detail. The image below serves as the ideal illustration of what you should never do. As I previously stated, you shouldn’t put excessive pressure on the blade laterally. With this positioning, you could think you are not applying any pressure at all, but all it takes is a tiny bit too much pressure to shatter your virtually brand-new ceramic knife. Don’t put your hands in this position because it invites risk.

Conclution

The blade will undoubtedly stay sharp for a long time as long as proper safety precautions are observed when handling the knife, even though ceramic cutlery is undoubtedly not my cup of tea. Many individuals find the idea of a knife that requires no maintenance to be quite appealing, so if you don’t mind the fragility of ceramic knives, don’t let that stop you. Take a shot with a diamond stone. You’ll quickly become an expert.

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