If you rely on sharp and easy to use knives, cooking will be much easier and the result will be more appetizing. When it comes to choosing the best ones, you need to decide which material to go with and the choices include steel or ceramic. While stainless steel knives are generally known, ceramic knives are more innovative and few people have discovered their efficiency. We recommend you check knives reviews to see which one would suit you best and learn more about both types from the following lines.
How sharp are they?
Metallic knives are sharp because their blade is designed to remain sharp no matter what you cut. When they start to get dull, you can easily sharpen the blade using grinding stones or a special sharpener. However, the ceramic type doesn’t disappoint either because the material used to make it is the second hardest, after the diamond. Once sharpened, it will remain this way throughout its lifespan, with little chances to require sharpening. This is the biggest advantage of ceramic blades that remain sharper for longer.
How durable is the blade?
As said before, ceramic blades are strong and can be used to cut a variety of foods. Still, they are not as durable as steel ones that can even cut through bones or frozen food. The ceramic is likely to break when in contact with a hard surface so you should never hit them against hard objects or drop them tip down. Metal knives can also bend and be damaged when dropped but the chances are smaller.
How safe are they?
Another important advantage of ceramic blades is that they don’t rust and they are unlikely to collect bacteria from the foods, especially meat. Since the material is very dense, food particles don’t stick to it and it’s enough to rinse them in lukewarm water and they are clean. Another great thing is the fact that both the blade and the handle are made of one piece so no food will get stuck between components. Metallic knives that have handles and bolts usually collect food pieces that develop germs.
Do they change food taste and color?
Thanks to the dense material, the ceramic knife doesn’t transfer odors from one food to another. Even if you cut spiced food, the spices will not reach into other food items. Also, ceramic doesn’t oxidize so it doesn’t alter food’s taste even if it gets into contact with its acids and oils, something that is likely to happen with steel knives.
Their ease of use
Because ceramic is lighter than metal, the resulted knives will be easier to maneuver so you will experience less fatigue in your arms. Also, highest quality models have ergonomic handles that keep your wrist in a comfortable position so you can cut through your foods like a professional chef. Seeing how safety when handling knives is of an utter importance, you shouldn’t overlook the ease of use of these products.
How versatile each type is
Without a doubt, metallic knives are the most versatile because they are more appropriate for cutting anything from fruits to vegetables to meat and even frozen foods. Knives with more brittle ceramic blades have certain restrictions so they are not as versatile in any situation. Fortunately, the offer is so varied that you will find a model for each type of food you need to cut.
When it comes to costs, you will notice that high-end ceramic models cost more than regular steel knives because the materials use din manufacturing them are more expensive. Still, you can find affordable knives made of the finest quality ceramic and you will also save money on sharpening services and tools.
After reading the previous sections of the article, you have probably reached the same conclusion as we did – ceramic as well as steel knives are mandatory in the kitchen of a serious chef. Each of them having their own set of pros and cons, it’s ideal to own at least one of each type in order to effortlessly confront any cooking task thrown your way.