How the Knives are made?
The knives are made out of ceramic which is not the ceramic used in your coffee mug. This is the “advanced ceramic” which proves harder than high carbon steel, titanium, and carbide. This ceramic is made from the zirconium oxide. Yttrium oxide is added during the cooling phase to form stable “Zirconia”. The resultant material is known as “Transformation Toughened Zirconia”. After the manufacturing of blades, they are given a finer touch by sharpening them against the grinding wheel coated with diamond dust.
But wait? Are they friendly? Or can they prove hazardous? We have gathered some pros and cons of ceramic knives to let you decide whether you want to use them or not?
When it comes to acidic food and citrus contents then ceramic knives can prove to be a lending hand. They are proof to acids, juices, and salts thus ensure 0% damage. You can completely rely on the ceramic knives for the cutting and dicing of citrus fruits.
These knives have been designed from hardest known material, as hard as diamond. Hardness helps to retain the sharpness of the blade. The fine blades of ceramic knives offer a longer time period in your kitchen. Their sharpness is 10 times more than a steel blade. They rarely need to be sharpened again.
The edge retention with ceramic knives is far better than steel alternatives. They excel to keep their edge long when cutting fibrous food like vegetables and fibrous tissues. The blades are extremely thin. You can end up dicing and chopping your vegetables in desired thickness. Thin slices of fruits and vegetables with fine finishing can add elegance to your dining table.
The designing of a ceramic knife involves low weight material and pore free design. They prove much lighter in weight and are easy to handle and carry around in your bag. This new edition of knives is designed to be free of any fancy pores which can lead to contamination of food. Thus, they always keep the board of “0% Germs” on display.
The ceramic knives have been designed to be damage proof against dishwashers and cleaning detergents. They can be washed easily, retain no stain, and are resistant to rust. They will remain as shining and glorious always in your kitchen as were on the day of buying.
The knives carry no odor with them. It will be lot less pleasing idea to let the stray powerful odors of the previous episode of dicing following the next one. If spices are the common ingredient of your kitchen or you use almond vegan cheese a lot then ceramic knives must be your first choice to stay free of all the unwanted odors.
Speaking scientifically, steel knives release ions (responsible for oxidation of food and damage of nutrients in food). These ions can damage food quality depending upon their concentration. When it comes to ceramic knives, then you can eat the food with 100% preserved nutrition and 0% ions. Add paragraph text here.
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Dropping the knife on the marble floor holds a fair enough chance of breaking it. Any drop, twist or excessive force may break them. If you have started thinking to abandon the idea of buying a ceramic knife by reading this then I can’t blame you. In our daily life, we want to work in carefree environment. And if there is put some extra responsibility of handling knife like a newborn baby then I think it is not welcomed.
Although known to be dishwasher proof, it is highly recommended to not leave it in dishwasher. Try washing it manually. The ceramic is a brittle material and it can break easily when treated out of its box. The other utensils and crockery in the dishwasher can bully and fracture your elegant ceramic knife.
Ceramic knives do not need get sharpened usually due to high quality material. However, if you happen to lose one of its edge by handling it less care then you need much stronger abrasives to sharpen it, much higher above that of stainless steel or super steels.
Ceramic blades do not serve all sorts of food. If you are intending to use ceramic knives to cut the meet with bones then stop at once. Frozen food are also not welcomed. On the extreme pressure, the ceramic can break and chip away. Ceramic knives are only welcomed for the softer food, fruits, vegetables and boneless meat.
Such type of knives require to cut cautiously only up and down. These can’t hold twisting and flexing. Never try to crush or pry food with ceramic blades. Consider storing them in the special wooden or bamboo cases to avoid nicks in the blades which can cost you hundreds of dollars and hassle to get them sharpened again.
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