So, Ceramic vs Stainless kitchen knives you ask, eh? Until now, a plethora of us still don’t see the minor and major differences that these two knives have – and that is an unfortunate truth.
Basically, these are the most vital knives faceted for the kitchen setting, to date. Then again, if you’re still baffled about what variations are between the two of them, really, then you should read the following content to finally get some clarity.
Ceramic Kitchen Knives and Their Composition
Ceramic kitchen knives are actually made out of raw materials. Upon crafting, the raw materials are excavated for ground all the way to micro-grain pulverization.
The pulverized slurry from that phase then gets pumped into a spray dryer – it dries off and returns back to the powder form. What follows is the molding of the powder where it is compressed through a machine with roughly 300 to 380 tons of net pressure into molds of knives.
It is then put into stacking upon preparation for heating at a temp exceeding 1000 degress. Through this process, the ceramic knives become harden.
The third stage would comprise hot isostaticism where the ceramic knives go through the carbide wax polish, edge smoothening, edge grinding and finally, buffing.
Steel Kitchen Knives and Their Composition
There is a great explanation on why steel knives are stainless and durable. First of all, they are alloys. Having that said, they are composed of two metals or more depending on the manufacturer and the class of the kitchen knife.
Good examples of the metal elements they are made out of would be carbon, iron, chromium and for high-grade knives, titanium.
Steel knives made out of carbon, iron and titanium are known to make the strongest knives with blades that last for a vast expanse of aeon.
Cheaper stainless knives are the ones that are made out of chromium, manganese, cobalt, carbon, molybdenum, vanadium and silicon being that these elements are widely available.
Stainless knives from these elements can make a 16-layered carbide steel that do not rust on all sides .
Ceramic Knives vs Steel-Why the Primary is Better
Now, let’s talk about factors that make ceramic knives better than steel ones. Here are the following:
Sharpness: Ceramic blades are very hard due to the materials they are made out of. One of the raw materials this class is composed of is actually proven to be more solid than diamonds. After sharpening, the razor edge protrudes – an edge that will never tear apart.
When sharpening is required, you can ask for the manufacturer to sharpen it without incurring any cost – a promising policy of virtually all ceramic knife makers. On the contrary, steel knives are also of great hardness but does require frequent sharpening, which means service charges will incur.
Durability : Interesting enough, ceramic kitchen knives are actually very solid and durable. These knives can retain sharpness for an extended timeframe than the typical steel knives. As a matter of fact, you can savour a couple years without even bothering to sharpen them. Plus, they do not rust at all unlike metals.
Odors : So, do ceramic knives stink? Nah or should I say, not at all! These knives are non-porous and can keep the blade against odor transfer from a certain food product to another.
For instance, cut anything spicy out of it, rinse a bit and move on to cutting something. The result? Voila! No spicy sensation to the other food product at all.
Sanitary : One of the most loved features of kitchen professionals about ceramic knives is that they keep clean due to high density and non-porous factoids.
Just imagine your face with no pores at all, it doesn’t lead to pimples, right? The same principle goes to ceramic knives. A gentle scrubbing should do for an ultimately clean feel and look.
Mass : Ceramics are known to be lightweight, and so are ceramic knives. This allows you to cut through certain items without straining your arm and hurting a vein, literally. Just like a pro, you can cut through swiftly and precisely.
– No rusting! If it does, then you’ve been scammed because rusting is against the natural qualities of ceramic materials.
Ceramic vs Steel Knives – Why the Latter is Better?
Okay, to tell you the truth, we’re not being bias in this article – which is why after talking about the pros of ceramic knives, we’re going to tackle the good stuff about steel knives. So, here goes.
Stainless Blades : As the name suggests, a stainless steel knife has a blade that should never depreciate by all means in terms of its appearance.
It comes with a natural barrier against corrosion and can resist rusting even when exposed to air and water due to alloy chromium, nickel, iron, molybdenum, carbon and nickel components that make 11 percent of the entire knife.
Sharpen with Ease : With the use of knife blocks and the simplest honing tools, you can sharpen steel knives from the tang to the edge with a quick turnaround time and lesser exertion of force.
Variation : We all have our preferences, especially with the size. Good thing steel knives come in different sizes, quality and styling.
That way, you can find something that suits your budget and up to your preferences in terms of the moulding and handling go.
For instance, you can go for a titanium integrated steel knife that can provide a straighter and sleeker edge with a blade that can perform true cutting precision with no corrosion.
Unbreakable : Just like the link that binds two soul mates, steel knives are definitely resilient no matter what context you use it on, for real. The solidification phase of these knives are integrated with molecular compacting. This leads to a recognizably extra massive weight and force.
Cleaver Knives : If ever you need to cook some dishes that require dealing with bony contents again, you wouldn’t have to worry at all because steel knives come in cleaver form – that can cut through hard and soft bones and ligaments.
Aside from that, steel cleaver knives can easily chop hard veggies like squash and potato without adding too much force to your fist and without unevenly shredding such veggies.
Durability : One of the greatest features of steel knives would be their natural durability. With proper care and facilitation of chopping, mincing and overall culinary skills, you can maintain the sharp edge of the steel knife for long.
However, you should consider hand-washing it with gentle soap and total drying upon storage for care and safety purposes.
The next thing you know, your steel knife is steel as good as new if you strongly adhere on its recommended sustenance initiatives that are of utmost simplicity.
Ceramic Kitchen Knives- The Downsides
Then again, nothing in this world is perfect and that includes these two main types of kitchen knives. So, let us begin with the cons about ceramic kitchen knives and here are the following:
Brittleness and Repair : Thought, it’s hardened, it does not ensure unbreakability. A ceramic knife is never intended for hardcore cutting – you can’t use it to slice a frozen beef meat or a pork chop bone – or pretty much anything that’s ultra hard.
Its blade comes thin and using it on hard objects may cause chipping on its tip. It may not shatter when dropped with the tip on the ground first, but chances are, the edge may fold.
While the chipping can be amended, experts don’t commend it. They reckon that professional alignment of the tip and edge may be required that can incur an expense out of your own pocket. Impractical.
Costly : Yes, ceramic knives are of dearer price tags compared to other choices out there. One of the reasons would be the complex process the crafting of it requires. Second, the materials are usually imported from Asian countries.
Dishwashing : Another unlikeable factor about ceramic knives is their sensitivity to certain dishwashing agents. Also, by leaving them by the dishwasher or when in direct contact with steel plates, the chip could get damaged. What’s worse?
If the handles of your ceramic knives are made out of wood, it is more likely to tear up when exposed to too much dishwashing agents and water. Inconvenient!
Steel Knives-The Downsides
Rust : As crazy as it may sound, but yes, steel knives do rust! How did that happen? Well, in my own experience, I agree that steel knives do rust.
However, I noticed that it happens you settle the blade on hot surfaces and giving it a shock by sudden water contact. Other than that, steel knives are resistant to any harsh chemical from different types of dishwashing solutions.
Weight : While the molecular compacting makes it highly solid, it also makes it heavy. That means on some cases, you may have to add some more force upon cutting through.
Frequent Sharpening : As mentioned earlier, steel knives require more sharpening. When you use it for 3 to 5 days straight, you can start to notice some blunting and harder cutting.
Durability : Steel knives are durable due to their molecular compound. Nonetheless, careless usage can reduce its lifespan.
If you want your steel knife to have true longevity, you should stick to what the care instructions in the package tells you or on a general note, give it a timely sharpen and sheath it when not in use.
Are Ceramic Knives Better?
You want an honest conclusion? No! Nothing beats the performance that the usual steel knives can endow. Ceramic knives are very limited as far as compatible contexts goes.
On the other hand, kitchen knives are multi-faceted, which means you can use them on virtually any cutting job not only limited in the kitchen.
Economically, steel knives deserve a kudos because they are far more cheaper than ceramic knives. While extra sensitive care is required for ceramic knives, simple acts of carefulness can keep your steel knives at its best.
Furthermore, in the clash of ceramic vs steel kitchen knives; the latter definitely outstanding.
Hope you are now able to realize the difference between ceramic and steel knives. If you are considering to buy a set of steel knife, we recommend to read our kitchen knife reviews to find right knives for your kitchen easily.