Why ceramic knives?
Simply because of a ceramic knife’s resistance to strong acid and caustic substances. Also useful is their ability to keep a super sharp cutting edge longer than forged metal knives. Ceramic kitchen knives are especially better suited for slicing boneless meat, vegetables, fruit and bread.
What is a ceramic knife?
A ceramic knife is a knife designed with a ceramic blade typically made from zirconium dioxide (ZrO2; also known as zirconia). Ceramic knives are substantially harder than steel knives, will not corrode in harsh environments, are non-magnetic, and do not conduct electricity at room temperature. Because of their resistance to strong acid and caustic substances, and their ability to retain a cutting edge longer than forged metal knives, ceramic knives are better suited for slicing boneless meat, vegetables, fruit and bread. Since ceramics are brittle, blades may break if dropped on a hard surface although improved manufacturing processes have reduced this risk.