The ceramic knife is a very popular kitchen utensil. It has several qualities that have allowed it to find its place in our kitchen.
Ceramic is a solid material found in many industries and is resistant to high temperatures and wear. Ceramic knives were first made in Japan, to fulfil their needs for precision cuts in sushi and shashimi.
Ceramic knife is a good alternative to the steel knife. Blade is sharper and wears less quickly. It is perfect for cutting fruit, vegetables and fish. For meat, if it is not boneless, we advise you to have a steel knife. Food that is too hard could damage the blade.
The blade of a ceramic knife is effective, but you have to take care of it. When purchasing, the blade should be slightly flexible and thin. Ceramic is a delicate material that must be treated with care. Choose a blade with a rounded tip, without weak points like with a pointed tip.
To maintain the ceramic knife blade, we recommend a diamond sharpener. Diamond is harder than ceramic and the best sharpener for this type of knife.
The ceramic knife is easy to clean and should not be put in the dishwasher. The ceramic is biocompatible and therefore hygienic to cut. The knife does not carry odours or bacteria from one food to another.
The cutting is an important step in the preparation process. To get perfect results, you need the right utensils. The ceramic knife is a long-term investment. The purchase may seem expensive, but the investment is well worth it. At MeilleurduChef.com, you will find a selection of ceramic knives worthy of the great chefs.
