I was given a Kyocera ceramic knife several years ago as a Christmas gift. I was a little wary of the durability and sharpness of a ceramic knife~ boy was I in for a surprise! They are now all I use and here are a few of the reasons why:
- They are amazingly sharp. I have (literally) a drawer full of supposedly great knives that I have not touched since getting my 1st ceramic knife. There is just no comparison. Wether it is cutting a flank steak or a tomato, this is hands down the sharpest knife I have ever used.
- The ceramic knife keeps sliced fruit from browning and does not leave a metallic taste of your sliced fruits and veggies. This is a huge on for me. I love the fact that you can slice up an apple and it does not brown. Until getting this knife, I did not even realize that it was the reaction of the metal against the fruit that caused that slight browning to occur so quickly. I was also very pleasantly surprised by improved taste of fruit when using a ceramic knife. Metal knives do leave a slight metallic taste on the fruit. This does not happen with a ceramic knife.
- There is now a sharpener available to sharpen your knives at home! Until recently when the ceramic knife dulled (I had mine for a couple of years before I noticed any dulling), you would send it back to Kyocera and they would sharpen it with a diamond cutter. This was the only slight pain to me about these knives, which is now resolved thanks to the sharpener that you can use at home.