The ceramic blade gives a sharpness permanent. Because ceramic is 30% harder than steel, the blade remains sharp even with frequent use. So sharpening them like steel knives is no longer necessary.
The blade is made in high-performance ceramic, a material originally designed and developed for spaceflight. The handle is in most cases made of plastic.
Ceramic knives are used in a versatile and alternative way:
- Vegetable knife
To clean, peel and cut small fruits and vegetables, as well as to eliminate their fault parts.
- Universal knife
A small, light and versatile knife with a slim and moderately pointed blade. To peel, cut, clean and decorate fruits and vegetables, and prepare meat by removing the fat and tendons, or larding it.
- Kitchen knife
Is used to cut meat evenly and carefully, cooked or raw roast and ham, even in thin slices.
Ceramic knives should be passed in the food straight with a slight pressure. Rinsing them quickly, thanks to their smell neutrality, they may be used for cutting different foods at once.
- a long life cutting, due to the extreme hardness of the material (almost as much as that of a diamond)
- strengthened against breakage
- light and handy
- hygienic and anti-allergic
- dermatologically tested
- neutral to flavors and odors, sour fruits and vegetables do not react to ceramic, eg. apples, becoming dark
- dishwasher safe
- non-magnetic and stainless
- repelling water stains
- needs hardly to be reground
- versatile and alternative
- it is not recommended to use it for applications where the blade is stressed transversally
- not suitable to be used on bones, ceramics, glass, metal and objects of equal hardness
- handle ceramic knives with extreme care to avoid nicks, they break up when they drop to the ground
- the model range is limited, eg. long-blade knives are not offered because highly fragile
- ceramic knives can cost twice than steel knives.
- Ceramic knives are only used to cut!
- Move the knife in the food with a light pressure
- Do not use the knife to leverage or chop
- Only use cutting boards made of plastic or wood
- Do not cut on shelves in marble, stone, porcelain or glass; the blade is dulled and scratches these materials considerably
- Never use to cut frozen foods, bones, fishbones or hard crusts of bread
- Be careful not to drop them to the floor
- Not to be used for scraping.
- to clean the knife we recommend to use a damp cloth
- if you want to wash it in the dishwasher, take care to position it so that it doesn't hit the basket or against the crockery, cutlery or other knives
- keep the knife in a place apart, and if you want to store it with other knives in the drawer, place it in the right jacket.