Welcome to our big ceramic knife test 2022. Here we present all the ceramic knives we have tested in detail. We have compiled detailed background information and added a summary of customer reviews on the web.
We would like to make your purchase decision easier and help you find the best ceramic knife for you.
You will also find answers to frequently asked questions in our guide. If available, we also offer interesting test videos. Furthermore, you will also find some important information on this page that you should be aware of when buying ceramic knives.
- 1 Summary
- 2 The best Ceramic Knife: Our Picks
- 3 Guide: Questions you should ask yourself before buying a Ceramic Knife
- 4 What Types of Ceramic Knives are there and which is the right one for you?
- 4.1 What distinguishes a utility knife and what are its advantages and disadvantages?
- 4.2 What distinguishes a paring knife and what are its advantages and disadvantages?
- 4.3 What distinguishes a chef’s knife and what are its advantages and disadvantages?
- 4.4 What distinguishes a kitchen knife and what are its advantages and disadvantages?
- 4.5 What distinguishes a Santoku knife and what are its advantages and disadvantages?
- 4.6 What distinguishes a carving knife and what are its advantages and disadvantages?
- 5 Buying Criteria: You can compare and evaluate Ceramic Knives based on these factors
- 6 Facts worth knowing about Ceramic Knives
- Ceramic knives are made of zirconia ceramic, a particularly high-quality material that gives the knife its exceptional sharpness and durability.
- When using ceramic knives, a cutting surface made of softer material, for example wood or plastic, is suitable. Glass or stone pads, on the other hand, can damage the knife blade.
- For safety’s sake, always keep the ceramic knife in an extra protective sheath or in a knife block.
The best Ceramic Knife: Our Picks
Guide: Questions you should ask yourself before buying a Ceramic Knife
What is a ceramic knife?
Such a knife is particularly suitable for cooking and kitchen work. Before you buy a ceramic knife, you should inform yourself thoroughly. You can find out which ceramic knife is best for your kitchen in this guide.
This is a particularly resistant material that is used in space travel as well as in medicine. The material is very hard and at the same time particularly light. Compared to conventional kitchen knives, ceramic knives are rust-free and do not wear out as quickly.
Ceramic knives are characterised by their exceptional edge retention and feel good in the hand when cutting. They are resistant to acids and chemical influences, as well as to bacteria and odours.
The ceramic knife is particularly popular with cooks who value fast and efficient work. If you treat the ceramic knife with care, it will give you pleasure for a long time to come.
In addition to ceramic knives, ceramic is also popular for pans, cooking pots and cooker tops. Ceramic is a particularly hard material that can withstand heat and other influences well and is also easy to clean.
Ceramic does not scratch and does not react with food. It is therefore ideal for use in the kitchen.
What are the advantages of ceramic knives over conventional knives?
Unlike conventional metals, ceramic is acid-resistant and does not react with the food being cut. The material is tasteless and odourless. Since ceramic knives are rustproof, they are also suitable for cleaning in the dishwasher.
The surface of the ceramic knife is also significantly smoother than that of a stainless steel knife and therefore much more hygienic. Food residues adhere less and allergens are transferred much less easily. This is why ceramic knives are in such high demand, especially in professional kitchens.
Disadvantages of the ceramic knife result from the physical properties of ceramics. Although the material is harder and lighter than metal, it is also more brittle and less flexible. There are limits to the resilience of the ceramic knife in that they are not completely shatterproof and improper use could already damage the ceramic blade.
Since ceramic knives are particularly light, the inherent weight of the ceramic does not have a particularly supportive effect on heavy cuts, and additional pressure must be applied.
What does a ceramic knife cost?
If you want to buy a single ceramic knife, you should budget at least ten euros. For 30 euros or more, you can usually expect a high-quality knife. Ceramic knives from well-known brands, for example Kyocera, are only available from 90 euros.
In addition to a ceramic knife comparison, you should also use a price comparison to help you buy a good quality ceramic knife at a reasonable price.
You also have the option of buying an entire ceramic knife set. This gives you the chance to buy several knives for different tasks in the kitchen. In addition, the knife sets usually come with useful accessories:
|Ceramic peelers||The ceramic peelers are always a good extra, as you may not have one at home yet. In good knife sets, the peelers are also of good quality. You can use them to peel fruit, potatoes, etc.|
|Protective cover||Because ceramic knives are very delicate, you should be careful not only when cutting, but also when storing them. A protective sheath is therefore always an advantage, and an appropriate sheath for each knife would be ideal.|
|Knife block||A good alternative to the protective cover. Not only are the knife blocks very good in terms of design, but they also offer ideal protection for the ceramic knives. Make sure that they also match your kitchen.|
Inexpensive models often only have a low blade hardness and become blunt after a very short time. Therefore, you should find a good middle ground.
How do I care for and clean ceramic knives?
A ceramic knife is not suitable for cutting hard bread, bones or frozen food. Alternatively, you should use a steel knife.
Cleaning the ceramic knife is quite uncomplicated. Ceramic knives can be cleaned of food residues by simply wiping with a damp cloth or rinsing under warm water, and they are also suitable for the dishwasher.
The blades of ceramic knives are white or black in most models. White blades are quite aesthetic, but they are equally susceptible to discolouration. Normal dirt can usually be removed easily.
However, you will need to remove heavy discolouration with a mild scouring agent, such as ceramic hob cleaner, or a mild bleaching agent. A yellowish tinge to the blade over time is usually caused by cooking and is completely normal.
To take care of the ceramic knife, you should sharpen the blade regularly. This is usually only necessary after a few years.
A diamond cutter is needed for sharpening. It is best to contact the manufacturer of the knife. Some manufacturers offer this service free of charge.
What Types of Ceramic Knives are there and which is the right one for you?
Over the course of time, different types of knives have developed along with the different demands on the knife. These are adapted to certain foods and types of processing. Besides, there are of course also personal preferences that determine the choice.
Ceramic knives are also offered in different designs and are suitable for many tasks. The specific properties of the knife shapes have both advantages and disadvantages, which we will list below.
The following ceramic knives are distinguished:
- Utility knife
- Paring knife
- Chef’s knife
- Kitchen knife
- Santoku knife
- Carving knife
What distinguishes a utility knife and what are its advantages and disadvantages?
Utility knives are universal tools. They are suitable for cleaning and cutting vegetables, but also for cutting meat.
Made of ceramic, the all-purpose knife is one of the most popular tools for hobby chefs. The blade is between nine and 15 centimetres long, tapers to a point and is ground on both sides.
What distinguishes a paring knife and what are its advantages and disadvantages?
The blade of the paring knife is comparatively short at nine centimetres. Nevertheless, it is particularly suitable for cutting vegetables into small pieces.
Vegetable knives can score points above all for their sharpness and light weight. They are easy to handle and cut all kinds of vegetables precisely.
What distinguishes a chef’s knife and what are its advantages and disadvantages?
The chef’s knife is very similar to the utility knife. However, it is much longer, with a blade between 15 and 26 centimetres long. Ceramic chef’s knives are sharp, easy to clean and suitable for a variety of tasks.
The blade is wider than that of some other knives and is therefore mainly used for cutting vegetables, as well as meat and fish. The curve of the blade from round to tip is particularly suitable for a cradle cut, with which you can cut herbs and spices.
What distinguishes a kitchen knife and what are its advantages and disadvantages?
The ceramic kitchen knife is just as versatile as the chef’s or all-purpose knife. The slender, long and pointed blade is suitable for cutting vegetables as well as meat and fish.
The advantageous properties of ceramics are also noticeable in this type of knife.
What distinguishes a Santoku knife and what are its advantages and disadvantages?
Ceramic knives that are based on the Japanese shape of the santoku are also counted among the santoku knives. This knife can be used universally and cuts vegetables as well as fish and meat. It is characterised by its special shape.
The back of the knife and the handle form a line and the wide blade protruding downwards is reminiscent of a cleaver. Unlike the cleaver, however, the santoku knife is less suitable for cutting bones, especially with a ceramic blade.
The width of the blade is up to ten centimetres, the length can reach 20 centimetres. As the special shape of the santoku knife provides plenty of space for the hand wielding the knife, working with the santoku knife is particularly easy and safe.
Santoku knives have a particularly thin and sharp blade and are considered universal knives because they are versatile. Santoku knives are the favourites of many chefs and kitchen professionals.
What distinguishes a carving knife and what are its advantages and disadvantages?
The carving knife is about three centimetres narrow and the blade up to 30 centimetres long. It is used to cut meat and poultry ready for serving.
Due to the outstanding sharpness of the ceramic carving knife, this type of knife is also popular with buyers.
Buying Criteria: You can compare and evaluate Ceramic Knives based on these factors
Individual advice is very important when buying a ceramic knife. It is difficult to get suitable advice on the internet. But product guides, product comparisons and customer reviews are at least as helpful.
Even before talking to experts in person, it makes sense to research and consider some of the features that are important when buying a ceramic knife. We have compiled such buying criteria for you below:
The blade of the ceramic knife is made of ceramic. This is the special material zirconia ceramic, which is ground by hand. The hardness of this material can be compared to a diamond. Ceramic blades surpass stainless steel blades in hardness and rarely become blunt, so that regrinding is hardly ever necessary.
When buying a ceramic knife, it is best to check whether the blade and handle are firmly connected. There should be no gaps. Otherwise, injuries or unsightly deposits of food residues are the result. As with other types of knives, the handle is often made of plastic.
The hardness of the blade goes hand in hand with a certain lack of flexibility. It is therefore quite possible for the blade to break if too much pressure is exerted on the knife during cutting or if the blade falls. The blade does not necessarily break, but the probability is higher than with knives made of other materials.
For this reason, you should avoid cutting frozen vegetables, fish or meat with a ceramic knife. The quality of a ceramic knife can also be measured by the sharpness and edge retention of the blade.
The thinner the blade is ground, the sharper it is, and the harder it is, the longer the sharpness lasts.
The decisive factor for these criteria is again the hardness of the knife blade. With particularly inexpensive ceramic knives, the blade is often not made entirely of ceramic. It has a steel core.
In addition to well-known brand manufacturers, there is also an extensive range of ceramic knives from lesser-known manufacturers on the Internet. A low-priced offer without a direct connection to a particular manufacturer does not always have to be bad, but caution is advised.
Manufacturers are not obliged to provide information on material and quality, and advertising measures offer little objectivity. The differences in the quality of ceramic knives are often only really noticeable under stress. For example, through a fall or cutting test on hard material.
In this respect, brands are significantly more expensive than no-name products, but the customer knows what quality he is buying. Reliable brand manufacturers should not be underestimated, especially when it comes to guarantee or warranty claims. The differences between well-known manufacturers are also noticeable when it comes to services, such as re-sharpening the knife.
The performance of a ceramic knife cannot be determined exclusively by visual aspects, but they do have a decisive influence on the individual purchase decision.
Despite the fact that ceramic knives are particularly easy to clean, hygienic and handy, they can only score points with their appearance to a limited extent. The optical properties of the ceramic blade and the simple plastic handle make the ceramic knife rather less attractive.
Nevertheless, the various manufacturers of ceramic knives offer a wide range of designs, among which every critical eye can find a suitable ceramic knife.
But in order to be able to work well with the knife, it does not have to be exclusively aesthetic. Handling is much more important. Especially when using the ceramic knife for a longer period of time, you should not only pay attention to the visual but also to the haptic qualities.
The ceramic knife can be used to cut a wide range of food. You can cut vegetables, meat, fish, cheese or even pizza. You can also use a Santoku knife in a variety of ways.
However, you should spare the blade of your ceramic knife from bones or frozen food and use a stainless steel knife instead. Ceramic knives are not suitable for this.
You can cut very precisely with ceramic knives, which are particularly sharp by nature. Many customers are always enthusiastic about the edge retention of the ceramic blade. But even experienced cooks benefit from the accuracy and precision of a ceramic knife. They are particularly suitable for cutting, peeling and chopping:
- Fish (without bones)
- Meat (boneless)
You should rather avoid levering and chopping with a ceramic knife, as this can cause the blade to break. For this reason, a soft cutting surface, such as wood or plastic, is also suitable. A hard surface, on the other hand, can lead to fine hairline cracks in the blade.
Because of the different blade lengths of a ceramic knife, we recommend a knife block that combines the most important types of ceramic knives. Knife blocks are available as a block of three or six.
Facts worth knowing about Ceramic Knives
What should I pay attention to when storing ceramic knives?
Compared to knives made of steel, ceramic knives are very easy to care for. However, you should follow a few basic rules to prevent damage to the knife. This is the only way to enjoy the lasting sharpness of the ceramic blade for a long time.
There are a number of useful accessories with which the sharpness and quality of a ceramic knife can remain unchanged for a long time or even be restored if necessary. In this context, the storage of one or more ceramic knives is a central aspect in terms of care in handling the knife material.
In terms of their resilience , ceramic knives are better than their predecessors’ reputations would suggest. At the moment, the high-quality models are clearly more break-proof and resilient than the cheap models that were widespread in the early days.
Nevertheless, ceramic knives are not indestructible and require special storage to reliably protect the blade.
Hitting two ceramic blades together or careless contact with other hard objects can quickly damage the extremely thin knife blade.
For this reason, ceramic knives should always be stored individually. To ensure that this can be done in a space-saving way, a knife block is ideal. This is a visually appealing eye-catcher and is usually supplied by some manufacturers when ordering a complete knife set.
If you don’t want to use a knife block, you can also opt for protective covers . Most manufacturers already supply the matching protective covers, and there is also a comprehensive range of universal protective covers for blades of different lengths and widths.
A ceramic knife should only be placed in the cutlery drawer with an additional protective sheath, as the blade can be severely damaged.
The models are made of transparent, stable foil or solid plastic. In contrast to a knife block, a protective cover is also suitable for safely transporting a ceramic knife.
How do I sharpen a ceramic knife?
Ceramic knives are sharper than classic knives made of steel and, due to their high hardness, also have a much longer cutting life. This means that sharpening is less necessary than with steel knives. Nevertheless, ceramic knives are not wear-free.
Unfortunately, resharpening a ceramic knife is not as uncomplicated as it is with stainless steel knives. It is often recommended to leave the sharpening of a ceramic knife to a designated expert.
However, some manufacturers also offer the option of sending in the knife and then returning it sharpened to the customer. This would be the optimal method.
However, with a little practice and suitable tools, you can also sharpen ceramic knives yourself. To do this, you need either a simple diamond grindstone with 1000 grit, or a whetstone.
A manual or electric knife sharpener makes sharpening much easier. The financial outlay for these utensils is close to the price of sharpening by a professional.
When sharpening on your own, care is the top priority, because mistakes during resharpening can permanently damage the blade of the ceramic knife.
When sharpening with a diamond whetstone, the ceramic blade is pushed over a damp stone from both sides at a flat angle and turned towards the tip of the knife at the same time. Before attempting to sharpen the knife yourself, it is strongly recommended that you familiarise yourself with the technique.
There are numerous instructions on the internet as well as video tutorials that can teach you how to sharpen a ceramic knife. The instructions that come with a diamond sharpening stone should also be followed.
Why is a ceramic knife particularly suitable for allergy sufferers?
Ceramic knives are especially good for allergy sufferers because they are tasteless, rust-free and also dishwasher safe. High-quality ceramic knives are made of state-of-the-art materials and pose hardly any risk of intolerance.
Furthermore, there is no risk of undesirable food residuessticking to the knife, which is why allergens are transferred much less easily. Ceramic knives are very easy to clean and particularly hygienic.
How is a ceramic knife made?
The basis for the ideal material properties of ceramics is, on the one hand, the enormous pressure of around 20,000 t/sqm and temperatures of over 1000 degrees, which are used in the production process.
Whether sold in a knife set or individually, ceramic knives are always manufactured individually and sharpened by hand.
The final decision in favour of a knife depends on numerous factors, but often above all on visual factors, which, in addition to the price, have a decisive influence on the purchase decision. This is because hobby cooks in particular initially attach less importance to rational, measurable factors such as sharpness, durability, edge retention and maintenance.
Many amateur chefs are not prepared to invest large sums in a ceramic knife. This may be due not least to the knife’s poor aesthetics. Ceramic knives have a rather hard time in this respect. Nevertheless, there are also a number of arguments in favour of a ceramic knife.
The purchase of a ceramic knife should not be handled too lightly. After all, there are also some poorly made models among the high-quality ceramic knives that are good for cutting.
When buying a ceramic knife, we recommend that you spend a little more money, as the functionality of models below the regular purchase price cannot be guaranteed.
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