The Shocking Truth About Ceramic Knives

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The Shocking Truth About Ceramic Knives

Рет қаралды 535,846

Күн бұрын

Ceramic knives behave weirdly in both dulling, and sharpening. That makes them VERY difficult to dull and difficult to sharpen. How to sharpen ceramic knives.
Stuff I used⬇️ (affiliated links full Disclosure below)
Ceramic knife amzn.to/3zyNguD
Diamond stone 1 → amzn.to/4cU2l9b
Diamond stone 2 → amzn.to/4f59ogH
Diamond stone 3 → amzn.to/3xLFqxr
As an amazon associate I earn from qualifying purchases.
Original ceramic knife video → • Why Ceramic Knives Are...
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Ceramic knives are cutting tools made from zirconia, a type of ceramic material known for its hardness and durability. Here are some key points about ceramic knives:
Advantages:
1. Sharpness: They maintain their sharp edge longer than traditional steel knives.
2.Lightweight: Ceramic knives are generally lighter, making them easier to handle.
3.Rust Resistance: They don’t rust, making them ideal for kitchen environments.
4.Non-Reactive: Ceramic doesn’t react with acidic or alkaline foods, preserving flavors.
Disadvantages:
Brittleness: Ceramic can chip or break if dropped or used on hard surfaces.
Limited Uses: Not suitable for cutting frozen foods, bones, or hard vegetables like squash.
Sharpening: They require specialized sharpeners, as traditional sharpening methods can damage them.
Maintenance:
Cleaning: Hand wash with mild soap and water; avoid abrasive cleaners.
Storage: Use a knife block or sheath to prevent chipping.
Common Uses:
Ceramic knives are great for slicing fruits, vegetables, and boneless meats. They are popular in home kitchens and among culinary enthusiasts.
Overall, ceramic knives are a great addition for specific tasks, but they should be used with care to maximize their benefits. Are any of these actual true?? we find out!
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OTHER SHARPENING STUFF I RECOMMEND⬇️
Best VALUE diamond sharpening stone⬇️
amzn.to/4bzmm2Y Review⬇️
• I Maybe Found a Unicor...
(Affiliated links⬇️⬆️ See full Disclosure below)
A CHEAP $20 diamond stone (you don’t need this is you buy the value stone)⬇️
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Ceramic splash and go stones I LOVE⬇️
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Get the 400 and 1200. Don’t buy a coarser one, a cheap diamond will work better for profiling.
A fixed angle system I recommend⬇️
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Strop compound (I recommend anywhere from 1-6 micron. 1 micron if using a 3k+ stone, and 3-6 If using a 400-3k stone.⬇️
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How to sharpen a knife in 5 minutes⬇️
• How To Sharpen A Knife...
Strop video ⬇️
• What Does a Strop Actu...
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Camera Equipment ⬇️
Camera amzn.to/3WboQjP
Some (not all) of my close up lenses)⬇️
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Microphone ⬇️
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Photos camera for close ups⬇️
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These are Amazon affiliated links.
As an amazon Associate I earn from qualifying purchases.
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Personal statement⬇️
As an affiliate, I earn commissions from qualifying purchases, at no additional cost to you.
I bought everything in this video with my own money, and am free to link to anything I want.
Recommendations, comments, and criticisms, are based on personal experience with products.
At this time, (time of video upload, subject to change) I am NOT sponsored (under contract) by any company, but may, or may not, receive commissions / payments after the fact. I pride myself in honest reviews, and everything said in my reviews / videos is my opinion, based on my knowledge and opinion at the time, and with personal experience with the products or Services mentioned. All my reviews and videos are my opinions on the subjects discussed.
Thanks
Music from Epidemic sound a paid subscription Service.
Chapters
00:00 Edge retention is it really better?
01:25 I failed again.. and I was wrong about sharpening these..
02:08 out of the box edge up close and after cutting cardboard problems.
05:25 I figured out how to sharpen these!
06:12 what the edge looks like after sharpening
06:46 How ceramic knives sharpen and dull- probably not what you think
07:18 Where do the chips go?
07:30 What about the BROWN food issue?
10:21 Steel vs ceramic tomato test
10:52 what about sisal?
12:01 The actual TRUTH about these knives..

Пікірлер: 1 300

@OUTDOORS55 Ай бұрын

Ceramic Knife and what I used to sharpen it⬇ Ceramic knife →amzn.to/3zyNguD Diamond stone 1 → amzn.to/4cU2l9b Diamond stone 2 → amzn.to/4f59ogH Diamond stone 3 → amzn.to/3xLFqxr Affiliated links. As an amazon associate I earn from qualifying purchases.

@joewiese4174 Ай бұрын

How is your health? Did the immune test help?

@dombond6515 Ай бұрын

Can u try a paper wheel with diamond paste. Actually any type of power sharpening equipment. That's the go to I've seen people use. Heat is a non issue and is fast and works

@eriksmith300 Ай бұрын

M8 you make the absolute best sharpening videos. Nothing better than physically seeing the changes to the blade.

@SolidSnakeFPV Ай бұрын

The first vid of this was one of my favorite videos lol

@SolidSnakeFPV Ай бұрын

What an Obtuse perspective 😂

@michaelwoodbury1788 Ай бұрын

I think the vast majority of households do not know or care about sharpening their knives. The industrial solution has been to make serrated blades which cut better over a longer time. They make them cheap so you can just throw them away and buy a new one. I remember sharpening up my mother's kitchen knives with my newly acquired sharpening skills; she promptly cut herself and chastised me for making them too sharp. LOL

@valerie_screws_around Ай бұрын

Skill issue

@user-sp4gy7ko5l Ай бұрын

Blunt knives are way more dangerous than sharp knives.

@user-yi3ox8wy4k Ай бұрын

@@user-sp4gy7ko5lThat is not uniformally true; it depends on the handler and their expectations, which is what the OP has found out.

@willguggn2 Ай бұрын

My mom does the same thing occasionally. She's grateful to have knives that cut, though. ^^ _(And those cuts heal pretty quickly because there isn't much tissue damage -- other than slipping with a dull knive.)_

@angelsjoker8190 Ай бұрын

True, most of my friends and acquaintances I go to to cook together have dull knives in their kitchen, so the first thing I do is to grab a ceramic coffee cup and sharpen the chef knife on its bottom side. And yes, most people are not used to sharp knives, and my mom has cut herself also multiple times on my (sharp) kitchen knives, she's never cut herself with dull kitchen knives. As someone said here, dull knives are not necessarily more dangerous than sharp knives. It depends on your expectations and how you handle them.

@christianstonecipher1547 Ай бұрын

For those wondering who would possibly be cutting cardboard all day long. It's me, I work in a warehouse where a not insignificant amount of time is spent cutting cardboard and we are given ceramic box cutters that never get sharpened and they will still cut fine after months of use.

@Jehty_ Ай бұрын

Why do you have to cut cardboard?

@nimeq Ай бұрын

@@Jehty_ Maybe cutting cartboard is cheaper than cutting foam?

@christianstonecipher1547 Ай бұрын

@Jehty_ The warehouse I work at is specifically a customer returns site. So, most boxes need to be opened(which admittedly is often cutting tape, not cardboard), and oftentimes requires cutting off the shipping labels from the box or fully breaking down the box.

@TheTuttle99 Ай бұрын

Are they regular box cutter style? Or how do they look? I've never seen a ceramic blade in anything other than a small paring knife

@Jehty_ Ай бұрын

@@christianstonecipher1547 interesting. Some time ago I also worked in a warehouse doing customer returns. And never had to cut any cardboard. Just had to cut open the tape. And the boxes were just dumped into a trash compactor.

@yottanuclei Ай бұрын

dude come on I JUST started telling people you can't resharpen ceramic knives like last week. You're making me look like a clown here.

@micahmorrison1131 Ай бұрын

lol

@4f52 Ай бұрын

That's why you don't take spread Reddit/KZfaq "evidence" like it's a scientific breakthrough.

@4f52 Ай бұрын

Only difference between videos like this and common sense is that common sense takes away the sample size problems of the information

@AleaumeAnders Ай бұрын

Well, YOU can't sew back on a sawn off arm either ... except if you have it handled by a hospital that has access to a state of the art team of extremely specialised chirurgs, a top notch operation zone, and a buttload of money. Your sentence is still valid, just put a tad more emphasize on the YOU part. ;)

@Yupppi Ай бұрын

You can still claim that you're talking in averages, one outlier doesn't flip the situation. One (very skilled) guy sharpening a ceramic knife is an anomaly, not the standard.

@fuzzynuttz5092 Ай бұрын

"Nothing beats ceramic in edge retention" *tungsten carbide staring menacingly in the corner*

@MrMartinSchou Ай бұрын

Are these things you can buy?

@fuzzynuttz5092 Ай бұрын

@MrMartinSchou a company called Sandrin, makes tungsten carbide knives (but they are way overpriced for what they offer)

@Hydrazine1000 Ай бұрын

As a Materials Scientist & Engineer, I would kindly submit to the record that, chemically speaking, a "ceramic" is a metallic oxide, nitride or carbide, or put in a more technically accurate way, a compound with a metallic element and a non-metallic element with either ionic or covalent bonding. You get one guess as to what tungsten carbide _technically_ is...

@fuzzynuttz5092 Ай бұрын

@Hydrazine1000 well I can't argue with an expert so you got me there

@MrMartinSchou Ай бұрын

@@Hydrazine1000 Well, to astrophysicists, anything above Helium in the periodic table is a metal ...

@thelostforager Ай бұрын

They actually make a "safety" ceramic knifes for cardboard and paper. Instead of a perfectly sharp edge they jave a microscopically rounded over edge. it wont cut skin but it cuts cardboard no problem. The rounded edge also significantly helps prevent the micro chipping. The ceramic utility kife blades last easily a few years in a wearhouse where we cutup a dozen boxes a day.

@Nefville Ай бұрын

Can you please tell me the make and model of the knife? I work morning merch, stocking at Costco and I am going through a razor blade a day. Thanks in advance!

@thelostforager Ай бұрын

@@Nefville Slice is the original, but just look up ceramic safety blade and find what suits you Edit: it is best suited ONLY for paper and cardboard. Cutting the hard plastic pallet tie down straps is not advised, you totally can do it but I found it did dull it, likely because I had to apply too much force from the beginning

@thelostforager Ай бұрын

@@Nefville wow, y the f did yt censor me?! Just look up ceramic safety blades. Slice is the OG but just find what works for you. Works best on paper products, not hard plastics or thin wire.

@thelostforager Ай бұрын

@@Nefville look up ceramic safety blade, Slice is the original manufacturer

@thelostforager Ай бұрын

Yt literally won't let me reply

@FlyingScot911 26 күн бұрын

I was at a friend's barbecue many years ago where I pitched in to help prepare the food. I found all of their knives so dull they were almost useless. I asked if they had any type of knife sharpening tools. Nope. As I was standing there in the kitchen drinking my coffee I looked at the ceramic coffee cup in my hand and got an idea. I finished the coffee in a gulp, rinsed out the cup, turned it over and used the the rough rim around the bottom of the cup like a sharpening stone. In short order I was able to sharpen all of their knives using the cups in their cupboard. Not perfect, but in a pinch...a DIY sharpener.

@TechyTech-cd9xh 8 күн бұрын

Well done buddy, That is a perfect example of using the old noggin!!😅

@jtris01 5 күн бұрын

That's what my Asian parents do

@ZoomingAlong-fx1oi 5 күн бұрын

@@jtris01 My Chinese Mom would never own a ceramic knife because they are very brittle and do not stand up to impact due to their inherent brittleness which he does not address in this post..grrrrrr

@thebeangularity9798 Күн бұрын

@@ZoomingAlong-fx1oi I'd say he implied it well enough across both videos, especially in htis video, by stating how sharpening at too acute of an angle would cause it to chip off befall the blade was finished. That, and that's just the inherent property of ceramic and other such objects of similar materials.

@ZoomingAlong-fx1oi Күн бұрын

@@thebeangularity9798 I agree with your post, however ceramic knives are inherently thin and do shatter not jst chip..its a large price to pay when there are super high quality American, European and Japanese knives that are equally sharp and can last 100 years ...

@VTPSTTU Ай бұрын

Thanks for the video. I bought a ceramic kitchen knife about ten years ago. I was at Harbor Freight, and the knife cost about a dollar. For a dollar knife, it's been great, and I'm still using it.

@somaday2595 29 күн бұрын

I picked up a couple of 6" ceramic knives at HF about a year ago for $7.50 each, (a couldn't believe the low price), but this was HF, so try these before buying more. The pointed tip quickly chipped off but the knives still seemed worth the money. I could see a person mistakenly using the blade turned upside down. The handle on one broke off without all that much down force so now there is one knife without a handle. -The biggest problem- HF no longer sells these or lists is the online catalog.

@jonathanblum2994 26 күн бұрын

Ceramic knives are great for cutting vegetables - super lightweight and thin. Allows high speed, accurate cutting and is much easier to use than a steel knife, particularly for large quantities. And my knife never got dull when I used it for food instead of cardboard.

@ahmedejaz1125 Ай бұрын

Video idea: make a video explaining the sharpness grading terms, such as working edge, hair popping edge, razor sharp, hair whittling sharp and recommend the tests used to judge them

@jstephen591 Ай бұрын

I second this.

@DevideNull 29 күн бұрын

maybe like Project Farm using Edge-On-Up BESS sharpness test with numbers so you can quantify it.

@alexbuilds706 27 күн бұрын

That's literally his whole channel now

@taiiiz3969 25 күн бұрын

He did it!

@ahmedejaz1125 25 күн бұрын

@@taiiiz3969 yeah I saw 😁

@courier11sec Ай бұрын

Thank you for recognizing my normal use case of cutting a thousand feet of cardboard and not being allowed to sharpen. I'm feeling very seen.

@nathanielyoungman4454 Ай бұрын

Stocking and warehousing eh?

@courier11sec Ай бұрын

@nathanielyoungman4454 actually my neighborhood is frequently attacked by the corrugated bandit gang.

@jamesyoungquist6923 Ай бұрын

@@courier11sec do you make house calls? I recently moved and need to turn 50 moving boxes into mulch. My normal cardboard guy is on vacation. I can provide lemonade and jazz flute, but expect you to provide the edge game. Thx TIA

@josephburchanowski4636 Ай бұрын

@@courier11sec You just caused me to remember the "Cardboard Warfare" series of videos on youtube. Now I feel old, that Carboard Warfare 2 video is from 12 years ago.

@mrcryptozoic817 Ай бұрын

Lol

@randy-9842 Ай бұрын

I'm not a knife sharpening expert by a LONG shot so my comment is a bit different: I very much appreciate a person who is willing to revisit old (failed) issues and are willing to post the change in their opinions or to explain why their opinions have not changed. Thank you, Alex! Question: do your trash disposal folks / recycling folks ever wonder why you have so much sliced up cardboard scrap? _:-p_

@HansJuergen-ps8bt Ай бұрын

I always have these moments. It's network tech for me, but when I revisit old designs: Damn I was a moron back then, could've been so much simpler. It's usually only my sanity that suffers during it, so no third parties were hurt. But I could've prevented a lot of suffering to myself. Usually helps to bounce ideas against professional peers. They usually see your obvious mistakes which helps a lot. Sometimes just formulating the issue and the other person just beginning the sentence solves the mystery. Human brains are stupid sometimes, people that don't admit to their own past stupidity usually lie.

@myparceltape1169 Ай бұрын

I used to have a very sharp little ceramic knife which gradually turned into a saw.

@Bob_Adkins 29 күн бұрын

I did the same thing 3 times, and failed each time. My next thing to try was (honest!) a higher angle.

@000cjr Ай бұрын

As someone who flintknapps I'm not surprised you hade to alter the sharpening angle. Ceramic is a lot like stone. Extremely fine stone edges chip like crazy

@alanedwards8600 29 күн бұрын

Exactly the comment I came here to make. I don’t flintknapp but do understand the process and when he said that it chipped this is exactly what I thought of.

@th3b0yg Ай бұрын

Regarding ingesting ceramic / metal dust, I think no one ought to be worried about this. Normal dust that's in the air and on every surface is composed of lots of things, but in large part it is silica - quartz. Very hard and potentially sharp. And we breathe it and eat it all day long. It's pretty near unavoidable. Is it great to breathe in dust all day? No, but we produce mucus for a reason. How much ceramic dust is getting in your food from using ceramic knives? I'm guessing it's not significant. Thanks for this follow up video, BTW. Really interesting and useful!

@krazmokramer Ай бұрын

True EXCEPT...we produce MUCUS for this reason. Mucosa is the tissue that produces the mucus. And yes...I am with the Truth in Commenting Police😉😂

@th3b0yg Ай бұрын

@@krazmokramer you got me.

@Hydrazine1000 Ай бұрын

Ceramic knives (and ceramic scissors too) are usually made from zirconia (zircon oxide). While silicosis (sickness from silica build-up in the lungs) is a real thing, it's not an issue for particles coming off these knives. (Zirconia has the weird property that it is, unlike most ceramics, slightly bendy. Zirconia is even used to make ceramic _springs!_ )

@michalsvihla1403 Ай бұрын

Well, we do naturally have iron in our blood, so some microscopic metal dust shouldn't theoretically be harmful at all?

@DackelDelay Ай бұрын

@@Hydrazine1000 IDK but the amount of ground up scissors you'd have to snort to suffer silicosis seems a bit excessive, doesn't it?

@cameronsaint116 Ай бұрын

I just finished sharpening a bunch of kitchen knives while watching your videos. Now that I’m done I get a nice new video to watch!

@lanep4322 Ай бұрын

Thanks. I've always viewed ceramic knives as a sort of gimmick. The one ceramic kitchen knife I've seen in regular use by my inlaws was both dull and heavily chipped along the length of the edge. Definitely have to wonder where all those chips wound up.

@stanimir4197 Ай бұрын

the chips - likely in the toilet

@magicshon Ай бұрын

Worst part is that if you look for ceramic knives in the stores 90% of especially the cheaper ones never even start with a sharp edge but rather with an "OK" one that barely cuts paper. Still sharper than what most people have at home i guess but virtually useless. I had this fun idea to take a small ceramic kitchen knife and make it a ceramic straight razor, that wouldnt rust. It was a 100% failure, just like in the video i originally didnt manage to sharpen it even once and even seeing the new results, it probably wouldnt work.

@darylfortney8081 Ай бұрын

Worse is the steel chips

@blairhoughton7918 Ай бұрын

@@darylfortney8081Because of the heavy metals in the formula. The iron is good for you and the carbon is organic. Ceramic (zirconium oxide here) is almost guaranteed to be inert AF.

@philsturgill3435 Ай бұрын

I have to say, I have several ceramic knives that are nearly as good as German steel. Of course I have several others that are pure junk (these are the ones I let my wife use). Kyocera tends to be top shelf quality along with kissing crane. I have a black zirconium ceramic that I paid $200 dollars for over 30 years ago and it’s still my go-to blade for fish and other seafood. Cuisinart, on the other hand, is pure junk. You know, the ones I let the wife use, because it just doesn’t matter if she breaks or chips one. They’re fine for veggies and soft food. They aren’t for carrots or cabbage mind you, but most other stuff. I have German and Japanese blades in varying steel types and I use shapton stones for them. I love my steel blades but I don’t think I’ll ever be without some ceramic.

@JkDSnake 28 күн бұрын

I've used a ceramic knife as a bait knife for fishing in salt water. 3 years - No rust and still sharp enough to cut up frozen mullet.

@ColonelSandersLite 25 күн бұрын

Ok but how many frozen rednecks do you *really* run into out on the ocean?

@zixvirzjghamn737 22 күн бұрын

whats a bait knife

@JkDSnake 22 күн бұрын

@@zixvirzjghamn737 Usually a cheap, disposable knife for cutting fish, squid, etc into bite size chunks to fish with.

@ianbaker4295 Ай бұрын

If I’m going to be able to sharpen ceramic after this, I’m going to be giddy as hell

@DackelDelay Ай бұрын

please do post an update when you're there

@joefish6091 26 күн бұрын

A diamond grit wheel or whetstone.

@ianbaker4295 26 күн бұрын

@@joefish6091 diamond plated stones seem to work well for me. After I increased my angle… I don’t have the fancy resin bonded stones :)

@kevinhammond3162 24 күн бұрын

@@ianbaker4295I am new to sharpening. Could you tell me what angle you sharpened your ceramic knife? Thank you for your time.

@ianbaker4295 24 күн бұрын

@@kevinhammond3162I shot for about 20° per side. With my current stones, I wouldn’t try any lower than 18°. On normal knives I tend to go for about 14-16°

@sweetdrahthaar7951 Ай бұрын

I don’t drop a knife very often, but I never bought ceramic because we have a tile floor in the kitchen.

@XJWill1 Ай бұрын

That just means you have to be sure to catch the knife in your foot if you drop it.

@robonator2945 Ай бұрын

@@XJWill1 brand new steel-toed chef boots!

@willguggn2 Ай бұрын

@@XJWill1 I had a hard time training myself to _not_ catch falling knives. _(With my hands, though. ^^)_ Future me will thank me.

@littlejack59 Ай бұрын

@@robonator2945 I can see the temu ad already, *points at the knife* *Points at cheep steel bend over croc* *tries to stab croc* *knife breaks* *uses chipped knife on food*

@philgray1023 Ай бұрын

We have a whole set of 3 left out of 4. One had a handle fail, two others lost their tips when dropped. They are so cheap, sharpening is not a cost effective activity.

@davep2945 Ай бұрын

My aunt gave me a ceramic knife and potato peller about twenty years ago. The knife still cuts pretty well but the real star is the potato peeler. Of course, I don't use it that often but it's still sharper than any steel peeler and most of the steel peeler's I've ever used couldn't be taken apart to sharpen (not that I would at $5 a pop anyway) so in this case it's ceramic for the win. I think in a throw away home ceramics are superior because they are typically sharper out of the box and stay that way longer and when knives get dull most households just trow them out and get new ones anyway. In a household where someone is will to sharpen the knives regularly then a good steel knife is better long term.

@jeffwillis2592 28 күн бұрын

Thanks man. It hadn't occured to me that there WERE ceramic potato peelers. I'll look for one once my steel one gets too old. I think I'll at least try sharpening it. Hmm. How to sharpen the concave aspect which is burred?

@einundsiebenziger5488 27 күн бұрын

potato peeler*

@richdurbin6146 27 күн бұрын

A few years ago I bought a set of cheap ceramic kitchen knives at a big box store. They’ve been awesome, almost magical ever since. I’m sorely tempted buy a really good ceramic knife just to see the difference.

@robomatt1600 28 күн бұрын

I use this exact same red handled cheap ceramic knife to cut roots in the dirt in my garden. It has lots of chips now, and I have never sharpened it. The chips act like serrations. It's wonderful.

@F1083 Ай бұрын

Something I remember reading on a forum 15-20 years ago was to not push sharpen. Only use the pull direction as in stropping while using a diamond stone with ceramic knives I have never had a chance to try it out.

@OUTDOORS55 Ай бұрын

I did experiment with that a little but couldn't tell a difference on any of my stones. Not saying that isn't true, just that with what I was using it didn't seem to matter 🙂👍

@lukearts2954 Ай бұрын

@@OUTDOORS55 this makes me think that an avid knapper (flint knapping) perhaps can explain the difference because what they do is basically the same but on a larger scale (and one impact at a time)

@NathanNostaw Ай бұрын

I've tried both and only make it worse. I've ruined a few ceramic blades trying to sharpen them with a range of abrasives and methods.

@NathanNostaw Ай бұрын

@@lukearts2954I think they are very different materials as the good material for knapping is glass-like and these ceramic blades are really just bonded ceramic grains. Technically I guess everything is just bonded grains, but different sizes.

@bergknivesandsharpening8014 Ай бұрын

Have you tried regular silicone carbide sandpaper? I found that it was hard enough to scratch it but it wore quickly. Also the pressure laterally of hand sharpening is argued as an issue. Finding a way to need no pressure helps i hear. But i also was a bit miffed at sharpening ceramic

@larryseibold4287 Ай бұрын

I can't believe that it has been 4 years since you first did that video on sharpening ceramic knives. I have ben holding my tongue to ask for an update, since from my perspective, your skills have dramatically improved. especially the inspection area. Nice work.

@nikhilrnje 21 күн бұрын

I've been sharpening my ceramic blades with a diamond belt on a Worksharp. I could get that initial sharpness, but within a few weeks of kitchen use the knives were noticeably dull. I also concluded that I needed to sharpen them at a broader angle, but I didn't get around to sharpening them - thanks for confirming!

@tastx3142 26 күн бұрын

I bought a retractable ceramic blade knife years ago for cutting vinyl shelf paper. I had installed new vinyl as some of them I had put in had begun to tear. It worked great but I was always worried about dropping it and breaking it. A friend moved and I offered to do all her cabinets as she shelf paper in her current house. She bought the rolls of vinyl and it took many hours because she had a LOT of cabinets including built in desks with drawers in the bedrooms and study. Literally every room in the large house has cabinets and/or drawers. The knife never dulled. I still keep it in my kitchen drawer and use it to open boxes, packages or bags and often wondered if I should sharpen it. I do sharpen my steel knives as I have arthritis and don’t have much hand strength. I have gone to friends homes and can’t believe how many dull knives and warped pans people use when I have helped them and struggled to cut or cook anything. The only serrated knife I have is a bread knife which has retained it’s edge since most purchased items are pre sliced or can be sliced by the bakery if asked. Why struggle with something that doesn’t take much time to keep or put an edge on a knife. I sew and used to have an older gentleman drive through the neighborhood and sharpen knives and scissors. He was wonderful at getting my scissors sharpened and properly tightened. I don’t think anyone goes door to door with this anymore and probably why so many people just use dull knives.

@umountable Ай бұрын

Being able to put the ceramic knife in the dishwasher is the biggest selling point for me. I dont have a youtube channel about knife sharpening. i neighter get payd for it nor is it my hobby. I have a ceramic knife for 10 years now (exactly that kyocera in the video), never sharpened it, its the sharpest knife in my kitchen even after i sharped my steel knifes because of my skill. Additionally ceramit knifes are much thinner than steel knifes which makes a difference for hard stuff like carrots. Of course you also need a durable, heat resistent steel knife from time to time, but its a very importaint addition to my kitchen, also when not just cutting cartboard.

@brandonwilson896 Ай бұрын

the flavor transfer is a thing. the problem is most people dont have a good enough palate to taste it. but if you ask a high end chef, especially a chef who uses carbon steel knives, there is a slight taste of sulfur transferred from that. also carbon steel will stain food like onions if you take long pauses between cutting. but i suppose its just the oxidation coming off the surface of the steel, and typically this only happens between the new knife and building a patina stages of carbon steel knives

@OUTDOORS55 Ай бұрын

I know some high end chefs and they use carbon steel knives.😉

@ThaitopYT Ай бұрын

Even if it is true. Aren't we prepped food for thousands of years with steel tools? How are we get used to the taste by now?

@stefthorman8548 Ай бұрын

@@ThaitopYT "thousands of years" and people ate with bronze for thousands of years as well

@peterc4082 29 күн бұрын

Kyocera claim they won over some top Kyoto sushi chefs to their knives. One has to remember sushi chefs are conservative but Kyocera being Kyoto based I'm sure they have their clout.

@chingachgook9718 Ай бұрын

o dude , i've been a faithful watcher and "liker" for ever so long. my days of down-the-rabbit-hole with blades and their care are long over, and i simply try to keep my, and the household's knives, sharp and safe. their quality spans a wide spectrum, with the truly trashy and exquisitely expensive both missing. but watching whatever your next youtube post is has kept me interested in the whole enterprise. and then, today, you cut a roll of denim. with a knife. my virtual self fell off the couch laughing, and the irl one guffawed out loud. thank you. half my general entertainment focusses around fabric, and at the time, i was deconstructing an iron-hard pair of bull denim levis, in order to salvage the fabric. there is meaning there, ...or not... but i truly enjoyed you. and you've totally justified me in keeping those ceramic knives in the garage, in their cardbboard box, on the tool shelf.💕

@bigflea11-ig8jr Ай бұрын

I came to your channel for cheap stone reviews and some sharpening info. Ended up watching most videos that related to my needs. Found I enjoy your style and very often get a surprise laugh. Finally decided to start watching your videos that do not apply to my needs or even my interests. I watched your first ceramic sharpening video the day before this upload and loved it. Thank you for your effort. The greatest thing in the world someone can do for me is to make me laugh. I hope you keep it up. Wishing you all the best.

@MilkieBeargames Ай бұрын

Nice. I have always had apprehension about ceramic knives and food. I do like Sharp kitchen knives, and my sharpen steel kitchen knives every 3 months.

@plasticoflamingo2952 Ай бұрын

Chef for over 3 decades, here. My 2 cents worth, ceramics are okay for the home. In a production kitchen, a ceramic blade is going to break, or shatter. It's not "if" it will be ruined, it's "when". As far as oxidation of fruits and veggies, a somewhat dull steel blade may cause slightly quicker oxidation than a ceramic, but, a properly sharpened plain-edged (non-serrated) steel knife does the best job. For leafy things, like the various lettuces, greens, cabbages, once again, a properly sharp steel blade is good, but, a cheap, plastic "lettuce knife" will do a better job, than anything, and ceramic does a good job. The plastic "lettuce knives" wear out faster than either steel or ceramic, and you can't really sharpen them, but they are, usually, cheap. After all that, my recommendation is, get a good steel knife and learn to properly sharpen, and maintain, it. I'm sure their are plenty of "pros" out there, who would disagree, but that is the nature of Culinary Arts.

@michaeltorrisi7289 Ай бұрын

Former bartender here: I love ceramics. They're great for cutting fruit for cocktails because of the edge retention and because of how poorly most bartenders treat the knives. I don't have any ceramics at home, but I always had one at the bar so that I could cut decent lime wedges without worrying that someone else was going to wreck my paring knife 2 days after I bought it.

@user-nj7lg4sy4d Ай бұрын

Im one of those pros that disagrees. This, we can agree on.

@NoSaysJo Ай бұрын

@@user-nj7lg4sy4dno one asked kid

@logic.and.reasoning Ай бұрын

I'd rather ingest a little metal than ceramics.

@andrewradford3953 Ай бұрын

Hair whittling - something I could do in my spare time, after I master knife sharpening. I'm impressed you figured out that ceramic required a more obtuse sharoening angle to avoid chipping, after four years!

@eduardomancia4958 18 күн бұрын

Just in time, I was looking for ceramic knife sharpening and I remembered your old video. Safe to say: I was not disappointed. Great video.

@PensandPenBlades Ай бұрын

Didn't know much about ceramic knives until watching this video. That is interesting about the dull knife vs sharp with the food. Thanks for sharing all this great information and thank you for all the great sharpening videos. I've learned so much from them.

@the1jamman Ай бұрын

Interesting ,,,My wife loves her ceramic knives ... I never tried to sharpen one since it`s (imo) easier just to buy a new one and be done with it ... I love sharpening , but for a ceramic knife ,it`s not worth it (imo) Still Nice video ...Thanks

@michalsvihla1403 Ай бұрын

Man, consumerism at its best. Dull? Get a new one.

@TheLeeattwood 28 күн бұрын

That sharpnal you appraised is amazing, I’m useless at sharpening knives but now I’m fantastic , I don’t bother stroping anymore thank you for the tip🇬🇧

@aserta 19 күн бұрын

I found one of the black ceramic ones inside a tool box i got at an auction. It was chipped, so i cut a strip out of it (about 3mm all the way) and sharpened one sided (akin to a Japanese knife) it with deep grooves. Been using it for almost 10 years now and it hasn't chipped or lost its edge. I used a diamond wheel to do the work - took about 40 minutes to sharpen the thing because i was working under water. Honestly, if it's not a cheapy and it's a thick blade, they're ok knives. The fact that i didn't need to sharpen it all this time, that's a solid 10/10 for me.

@MichelPASTOR Ай бұрын

I would like to see a video in the same spirit about HIC (High Impact Ceramic) knives. Like Rahven knives. I don't know whether there are other manufacturers using the same kind of material to make knives

@mikeobrien4081 Ай бұрын

Spyderco has a Mule model in HIC. There's quite a bit of discussion at the official Spyderco forums about how to sharpen them.

@TrustinChrist-truthseeker Ай бұрын

Another interesting one to try would be Rahvens ceramic knife. They are out of Switzerland. Also, Jende had a good video on getting a ceramic knife to ultra shaving sharp. I still think a good steel knife is better though. Rahven uses their own proprietary flexible ceramic. Just some thoughts, keep up the great work! Your stuff is one of my standard reccomendations for helping people learn to sharpen. My other big ones are Currys Custom Cutlery, Sharpen Right LLC, Burrfection, and Alexandria Knife Sharpening and Laser Engraving. I also add Cedric & Ada to the bunch as well. Also forgot Engineers Perspective. Sincerely, JS

@iSharpen Ай бұрын

Thanks. I now understand why I was able to sharpen that ceramic knife on my Tormek SG-250 wheel. I followed the factory bevel angle which must have been quite obtuse. Some punters laughed at me and said "it's full of chips" but I looked at it very close with a jeweller's loupe and couldn't see any chips. It looked like a regular good sharp edge and it sliced through paper far better than it did before I sharpened it (it was visibly chipped) although I didn't test it with delicate cigarette paper (17gsm). After watching this I now want to run further tests but I don't own one and have to wait for a customer to ask again. Still, great knowledge imparted. Thanks. Great work. Mystery solved.

@4asovoi 2 күн бұрын

Buying a set of ceramic knives was on of the best decisions I've ever made. I use them only for cooking. Years and years have passed and they are still exactly the same as when I bought them.

@BeSatori Ай бұрын

Seems like razors should be ceramic.

@ldb906 29 күн бұрын

I don't think you watched the video. Ceramic is not good at cutting hair. Even at the sharpest he could get it, ceramic still wouldn't cut hair effectively. 11:15

@peterc4082 29 күн бұрын

@@ldb906 That's after RESHARPENING after cutting 40+ feet of cardboard. We're talking about new blades in disposable razors. I suspect Gilette wouldn't go with it because 1. They don't have the tech. 2. They'd sell fewer blades, as these would last longer.

@Cacheola Ай бұрын

Hope you're doing better, cheers

@kindervelt2005 26 күн бұрын

I threw away my ceramic knives when I noticed the edges were chipping. I don't want anyone to be eating chips of ceramic.

@ahhhlindsanityyy 22 күн бұрын

I bought a ceramic knife years ago at the dollar store after seeing the "blixa bargeld makes risotto" video and it's still sharp and works great for me. However, the tip has broken off and the white blade has become quite stained. Great video!

@handanyldzhan9232 Ай бұрын

Would you rather buy a reliable car that's almost impossible to repair, or a less durable car that can easily be fixed?

@itsROMPERS... Ай бұрын

That's easy: reliable, especially if it could be replaced for under $100

@karikovacs3824 Ай бұрын

Thanks!

@OUTDOORS55 Ай бұрын

Thanks for the support my friend 🙏🙏

@Pablo668 Ай бұрын

Great vid as always. The thing that sticks out in my mind is that the first knives man ever used were made out of stone, which I guess is more silica than ceramic. Either way though, the sharpening is kiiiiind of similar? Those old stone and flint knives were sharpened via chipping. The right kind of chipping gave you a very sharp edge, in some cases an edge that still holds up today (Flint). Hmmm, actually it's more like chipping was used for sharpness in the old stone knives, but has the opposite effect here. Ugh, never mind, move along.

@JedHead3409 23 күн бұрын

Love this video! great job with the comparison and learning that sharpness stops food from turning brown as quick. I learn something new every time I watch your channel! It makes total sense, as a sharp knife will cut much more cleanly through the food and reduce the amount of surface area exposed to the air. A dull knife that tears at the food will certainly cause pieces to stick out, increasing surface area exposed to air. And your sense of humor is awesome, keep up the great work!

@innocentbystander5404 27 күн бұрын

Your ceramic knife is decidedly inferior because the handle is just too small and the blade is 30pc thinner so it shatters when dropped. ALDI ceramic knives have far better larger handles and are 30pc THICKER and don't shatter when dropped and the points take many years to chip ( where its thinner) So graduate to ALDI ceramic knives to improve your life. Cant wait for your video on that.

@cowboy6591 Ай бұрын

Bought one, but never again. Used it to separate two frozen hamburg patties and only after I ate the burger I noticed microchips in the blade, dozens of small triangular voids. Meaning I swallowed these micro chips and there passing through my digestive system. These damn things should be outlawed. Lucky me they passed through without slicing my intestines open. These blades shatter way to easily and should be avoided for food products. Some of the chips where 1/32 of an inch in size. I thought I was chewing on the infamous bone fragments too often found in hamburg.

@kelimike Ай бұрын

Dip the edge of the ceramic blade in resin to support the edge prior to honing 1st side. Then redip, and hone the other side to meet it. Then remove residuals from that super fine edge.

@Sb129 24 күн бұрын

I like how up close the ceramic blade looks like ice. Also, I work at Walmart stocking and with a normal razor blade I'd change it out after like 3 months. The actual razor blade itself though gets dull after a few weeks, slicing through stuff packaged in think plastic or cutting through shrink wrap will show that. I just usually use more force but eventually I need a new one. Then I got a ceramic box cutter and that ceramic blade has lasted me two years before it broke (when I was being careless, it would have lasted longer). It was amazing just how long it stayed sharp when used properly and with a good application.

@OTOss8 Ай бұрын

You're above the clickbait titles. You're so much better than this man.

@Heracleetus Ай бұрын

Nature of the beast, I'm afraid

@andrewzach1921 Ай бұрын

Simmer down now

@SpotifyBurner Ай бұрын

This is how KZfaq functions. Dude isn't any "better" or worse of a person or a creator for using engaging titles. The content is not any better or worse. It is a title. The job of the title is to attract viewers to click or tap on the video. Leave guy alone for doing literally what he is supposed to be doing

@mbfhh Ай бұрын

Were you not shocked? Was it not truth? Personally, I think he delivered on this title even if it was vague and baited

@OUTDOORS55 Ай бұрын

Unfortunately thats how youtube works. Don't hate the player my man. Without the views the content wouldn't exist.

@keithfiredive Ай бұрын

I like how thin the ceramic knives are. This helps for cutting thick vegetables and fruits that pinch the blade as you cut them. Like squash and spaghetti squash and thick potatoes and watermelon

@ColonelSandersLite 25 күн бұрын

Your comment on these knives being thin, combined with others about edge retention, really make me want to try one for the particular task of cutting up xps and xpe foams. They dull steel really quick and thicker foams really like to grab the blade.

@taiiat0 Ай бұрын

thanks for the update and further information. i still like Ceramic in my Kitchen uses, for the light duty purposes for that zero maintenance angle. anything that's heavier duty i still use Steel since yeah you start to cringe at using it on tougher stuff, afraid that it's going to snap or chip. so Cutting Fruits&Veg, Cheese, softer types of Meats, all that general purpose stuff, the zero maintenance is nice. :) oh and especially for a Bread Knife or anything Serrated? since sharpening those is a PITA and nobody wants to do that at home. so i use Ceramic for that since nobody is going to bother sharpening that stuff.

@MermaidMakes 27 күн бұрын

My dad was a 3rd generation master shear and knife craftsman from Solingen Germany, where Wushöf are made. I was lucky enough to be taught the ins and outs of blades (oh god pun not intended). He sharpened knives perfectly. He actually helped their business partners in Japan develop a ceramic hair cutting scissor! So he also worked with ceramics, so he knew what you discovered here. He told me almost the exact same knowledge! It’s the grain by the way. Ceramic doesn’t have grain, steel does. It’s the microscopic structure of this grain that allows you to sharpen it to a hair whittling edge. Ceramic will hold longer but it’s far more brittle and if you try to get it to the same sharpness of your steel it will chip. Grain and grain direction is incredibly important when making steel knives. And though I’m eternally grateful to pops, God rest his soul, I now walk this earth with the curse of watching how almost every single person mistreats their blades, and thinks knives are consumable and have to be replaced. A good blade with proper care will last you a lifetime. Thank you for sharing this knowledge. Everyone, you will spend far more money on cheap knives and scissors in your life than if you just save up for a good knife. Unless it’s completely destroyed somehow, you will have it forever. If you don’t want to learn how to sharpen yourself, take it to be sharpened by a professional. It isn’t too expensive. Even with routine sharpening you’ll still be paying less than continually buying crappy knives. And DONT PUT YOUR KNIVES IN THE SINK, FOR THE LOVE OF GOD

@SajtosNokedli 27 күн бұрын

Nice copy-pasta, almost read it

@MermaidMakes 27 күн бұрын

@@SajtosNokedli nice troll comment, almost fell for it.

@ktheis1 29 күн бұрын

I bought on after hearing the hype. The blade chipped in lees than a week. Still used it. It was sharp, but chipped again. Within 2 months my new, very $$$ looked more like a bandsaw blade. Never again.

@rynther 19 күн бұрын

I've used good knives for cooking in steel for many years, and I have a few ceramics as well. For baseline cutting sharpness, the ceramics have amazing wear. For fine cutting, an ice hardened blade with a 34 degree compound angle works as well as I've seen, but requires regular sharpening.

@sethmeaseles3301 26 күн бұрын

It's so funny to me seeing the Kyocera knife when my first phone was Kyocera. I haven't seen them anywhere else. Just knives and phones.

@scottd9448 27 күн бұрын

I owned one ceramic knife, it was also a Kyocera. I didn't like the idea that all of the small chips off the blade ultimately were eaten by me and my family. Fun fact, I bought it in Spain just before visiting a museum, where our bags had to go through an airport style metal detector. The knife (still in it's packaging) was not detected.

@conorstewart2214 29 күн бұрын

You are totally right that the majority of people do not have sharp knives at home and have likely never thought about sharpening. Most don’t know how to use knives well either. I am no chef outside of what I cook for myself but watching other people try and cut food is just painful, something that with minimal technique would take 10-20 seconds I have seen take up to 5 minutes for some people. People just don’t know how to handle knives, they are slow, inefficient and treat them like they are dangerous and then go and do stupid stuff. Just like any other tool the only thing dangerous about a knife is the person. Learn how to actually control what your hands are doing and be careful and you will be fine with even very sharp knives. People that do think about sharpening often aren’t much better, especially if they just buy a cheap sharpening tool (like the ones that you pull the knife through) or one of those sticks they see professional chefs using. Now both of those types of tools if done well are fine for sharpening but in a home kitchen they just aren’t. I have seen pull through sharpeners that didn’t actually sharpen the knife, it just put micro serrations on it and made it harder to properly sharpen. All most knives need is a few minutes on a stone every so often, maybe a little longer if it has been left a while or been abused. The only knives that consistently take me longer are a couple of old dark Sabatier knives, definitely not stainless, rusts very quick (leave it wet at all even just for half an hour and there will be some rust) and the knife other than the edge is dull and dark rather than shiny. The knives take a while to sharpen but they stay sharp for a long time too and I seem to be able to get them sharper, great knives just not stainless. I have no idea what kind of steel it is.

@r1w3d Ай бұрын

I feel bad for freehanding my ceramic farberware successfully and mentioning it about 4 years ago 🤣 still own that knife and still own the same two red and green DMT "stones"/plates. Makes me want to dig them out and play around again. I believe I may have added serrations towards the handle to make it an even better salt water knife after making it a new handle.

@erickuck8067 25 күн бұрын

After cutting a lot of glass, tile, my friend has found using antifreeze as for cooling and lubricating it reduces the chipping a lot. You may want to give that a try. I could take the credit for it. All goes to my friend Tom.

@asturiancetorix2552 26 күн бұрын

The moment "It feels like chips" and then your finger touching chips killed me 🤣🤣🤣

@Nebulax123 Ай бұрын

Rahven flexible ceramic knives are a game changer. I bought one when they first came out and it has been in daily use since and is still roughly as sharp as when I bought it. I believe the proper term is elastic ceramic and you can flex the blade and any normal drop is not going to damage it.

@Pow3llMorgan Ай бұрын

I think what's wierder is the manufacturer, Kyocera, known for making excellent ceramic and carbide tooling also makes copy machines.

@Fred-br3jt Ай бұрын

they also make quality cellphones

@treeguyable 26 күн бұрын

I had to cut a galvanized fence post with a battery sawzall , battery died with about 1/4 cutting left. Grabbed a " ginsu" style steak knife I found on the job years before, it was so sharp, cut like a new hacksaw blade.

@kevinsoney3051 25 күн бұрын

Thank you for this video. While I don't own a ceramic knife, I was buying into the hype and was seriously going to buy some ceramics for my kitchen. After this deep dive, I've come to the conclusion, that I am too rough on my knives to have ceramic in my kitchen.

@JohnDoe-zb7dz Ай бұрын

I would like to see how the factory sharpens ceramics in production. And for reference S30v is rated slightly higher in edge retention than m4, not to mention Rex 45 and Rex 121. Those steels get very hard and tend to be be chippy like ceramics at the equilent angles. At any rate, very good demonstration and explanation for those not reherced in the the field. Well done and thanks for sharing!

@shoguevara Ай бұрын

Thanks for the video - it was very informative! A couple of observations (I'm not an expert but these worth looking into): although metals might not play much role in oxidation of the food, amino-acids and other compounds in the food might react to metal in the knives. This is less of a case for stainless steel knives, but nevertheless there's a very slight influence on a taste. Although majority of us will never tell the difference. Second point is about chips in the food: our digestive tract is has a very agressive conditions inside. If microscopic metal chips are introduced, I assume, those chips get dissolved or at least covered in salts, as a result of chemical reactions. Whereas ceramic is almost inert and doesn't react with anything in our body. Although, from what I read, if the chips are not visible (i.e. small enough) they can pass through the digestive system without causing harm.

@robertmyers5993 28 күн бұрын

Ceramic knives are awesome! I've had the same knife (Kyocera 4.5in) as you since it came out, more than 15 years ago. Pretty sure it was $35 dollars then as well, lol. But the fact of the fruit turning dark isn't about stainless steel knives, it's about carbon steel knives! Carbon steel leaves a taste behind on fruit and veggies and will turn an apple dark because of the composition of the blade. My dad used Old Hickory brand knives religiously until they wore slap out. After I cut an apple up with the ceramic knife he asked if I was going to get a bigger one! Which I did later for the tune of about $159. I also have stainless steel knives because I was always afraid of dropping the ceramic and it shattering (which has never happened).

@Rob_65 Ай бұрын

NIce, I'm running to the Dollar store immediately to get one of these cheap ceramic knifes. We now use Stanley (and other brand) utility blades to cut cardboard boxes to size for re-use or to put them in our recycling container but we all know that a dulling blade takes more force and that results in increased chance for accidents. Even the original Stanley blades wear out within one busy day so if I get more use out of a cheap ceramic knife and if that increases safety then that is surely worth it - even if I cannot sharpen the blade and use those knifes as a disposable one.

@eclectictech Ай бұрын

Is it just a coincidence that this video popped up for me and I purchased a knife sharpening kit from FB marketplace earlier today? Probably because I googled the brand of sharpening kit.

@roberthellebush8775 Ай бұрын

Just happened upon your video and I must say, it was surprisingly entertaining and informative. And although I hate little video inserts, yours were well done and quite humorous. Keep up the good work!

@MrVolodus 26 күн бұрын

I have exact this knife for like 15 years? Still my favourite for cutting vegetables, fruits or soft meat. Still very sharp!

@johncmitchell4941 27 күн бұрын

Lots of comments about tungsten carbide but leaving out that we don't sharpen it to anywhere near the same included angle as a knife. TC/CBD tooling doesn't cut like HSS but tears mat'l vs pierce it. Up sharp is a matter of the grit used to sharpen. btw, for the toughest materials we use ceramic inserts. They rip like TC inserts and similarly aren't resharpened.

@hippomancy 27 күн бұрын

browning lettuce is my only biased application with ceramic knives. and it is very real. I have been working as a chef for years. my romaine and iceberg only get the iceberg. your opinion would be worthy if you had the same level of experience. and no self-respecting cook uses his knives for cardboard.

@horrovac 27 күн бұрын

I struggled with sharpening my ceramic knife (a small one) too. My conclusion was that you may not use anything hard to sharpen it. A stone or a diamond hone will sharpen it, but the point pressure by the grit will crack and chip away the apex when it gets thin enough. What you need is VERY light pressure to get it to an acceptable point, and then final honing with something soft with an extremely high grit hardness. Like: a strop with diamond paste on it. Yes, it is tedious to do by hand. I guess that at the factory they have specialised honing wheels and machines that apply a very specific low pressure on the blade. The argument for the superiority of ceramic knives that I heard is that this type of ceramic has an entirely closed structure, contrary to steel, and thus won't transfer aromas or smells between foods. I think this is valid. I never tested a ceramic knife for this, but I can tell or certain that a steel knife will reek of garlic for quite some time after you've cut it. How much that actually affects the food, I can't really tell.

@jeffwillis2592 28 күн бұрын

Spectacular finding. I think this understanding will also help me select an appropriate apex angle on steel knives which also chip somewhat during use when the angle is quite acute. Thank you!

@Voidrunner01 Ай бұрын

Several years ago now, I made a ceramic and carbon fiber laminate straight razor. It was deeply terrifying to shave with, but shaving with it was entirely doable. Part of the trick for a more durable edge is indeed to take the edge up to a much higher grade of polish than is necessary for steel. Silicon carbide cushioned abrasive (Micro-Mesh) makes for a decent strop/polishing material, which also reduces the chipping.

@WilfredGrundle 27 күн бұрын

If you're looking for a cheaper way to sharpen your ceramic knives, plain old black (silicon carbide) sandpaper also works.

@penzman 26 күн бұрын

Not sure if cardboard's recipe requires it as well, but a millwright in a paper plant told me the brown paper towel sheets or rolls that have the same texture as cardboard contain clay. Not sure if it's added for absorption but I was warned not to use those to clean eyeglasses regularly. The knives may get damaged by the clay.

@Donorcyclist Ай бұрын

What is the purpose of stropping a ceramic blade? There's no burr to polish off. Have you compared stropped to non-stropped edges, and if so is there a difference?

@Yawnz2 Ай бұрын

1:17 You did NOT use Army of Angels for that montage bro I'm weak 😂😂😂😂😂😂😂😂

@thechumpsbeendumped.7797 Ай бұрын

I’ve sharpened a completely butchered ceramic knife using a fixed angle system with cheap Chinese diamond plates and got shaving sharp (not hair popping) results. I’m not sure of the angle though cos I matched what was there with a Sharpie. The blade was chipped so badly the entire apex was broken away to the primary bevel in several places. It took ages and I had the same problem as you with chipping once 90% finished until I swapped out my new finer grit stones for old ones and changed from sharpening in both directions to only edge leading. I finished it on a 2 micron leather strop.

@brunol.5975 Ай бұрын

Holy **** I'm following and commenting your videos for 4 years 😂😂😂

@OUTDOORS55 Ай бұрын

@@brunol.5975 crazy its been that long 👍

@alexbuilds706 27 күн бұрын

Ceramics in the kitchen are perfect for any normal person.. Sharp enough to cut just about anything w/out needing me to go in the garage and sharpen it... lol that's their purpose. 3 kids and a wife who definitely does not care about knife sharpening and it'll make sense. Thx for the vid

@TheYear-dm9op 24 күн бұрын

As someone with a chemistry degree, I have no Idea where people get the idea that "ions" from the blade make the food oxidize faster. Actually I've never heard that claim, but I also didn't look into the metal vs. ceramic knife rabbit hole. Ah, what you discovered with the sharpness affecting the oxidization makes a lot more sense. With a dull edge, you probably pop a lot more cells.

@fakkedd 29 күн бұрын

I never thought of sharpening my ceramic knife with a flat lap machine before, now i think I'll have to try it out.

@EvanOfTheDarkness Ай бұрын

Yes, yes, steel knives are really good, if you sharpen them regularly and good at sharpening them, but most people are not. Most "off the shelf" knife sharpeners are basically useless junk, so many household can't ever sharpen their knives to even the same level as new ones (let alone a shaving edge). Ceramic knives are for them. They remain usable basically for infinity (even if they lose some of their initial sharpness), if you take care of them. And that's all your average joe really needs.

@finkelmana 27 күн бұрын

I had ceramic keychain knife for a long time. LOVED it. Had it for a It was always sharp. Unfortunately, I was cutting a *THICK* cardboard box and accidentally pulled down, which caused it to snap. Sad day.

@tatangakarvel8667 15 күн бұрын

The general thickness of your blade also plays a part in cutting things. I have 2 ceramics. 1 I love to use and 1 that I dislike since it's way thicker in general, thus making it way harder to make thin cuts. You have more side friction, if your thicker knife has to move the 2 cut sides more apart compared with a thinner tool. Thus if you compare knifes try to get 2 that are the same thickness. Metal usually is thinner by design. Ceramics tend to be thicker to be more durable.

@jmi967 3 күн бұрын

Strop it with felt. We used a belt sander with a felt belt that continuously ran through water to deburr and polish edges when I was glassblowing and ceramics are way closer to glass than metal

@montyhinton4971 28 күн бұрын

Also when you are looking at cutting you can force a metal blade where a ceramic knife has to be used carefully. When working the ceramic is good for garnish.

@dinosauralan.9486 Ай бұрын

I have owned a ceramic knife for over twenty years and when the edge gets `duller` in my opinion I touch it up upon my diamond impregnated wheel. A very fine wheel for grinding tungsten carbide. But allow the wheel to cut into the blade and not out of. Position the knife with the spine sitting upon the rest and allow the wheel tp pass over and through the edge. But keep it cool!! I feel the pressure you are applying to the ceramic edge actually breaks the newly honed extreme edge. I employ only stones upon steel blades to start the edge, then `hone` upon diamond impregnated plates.

@charlounais 11 күн бұрын

I remember watching a science tv show explaining why steel knives were, on average, better than ceramic knives. They said, the flexibility of the steel allowed easier cuts under certain conditions. Like, if you try to cut an avocado seed with a ceramic knife, it will be really difficult or impossible. The knife can even break. This is why for general purpose steel is better.

@micumatrix 26 күн бұрын

One possible reason, why the steel goes easier through the fibers is maybe A. Angle of edge is steeper for steel (as mentioned in part 1 of vid) B. How about the friction of steel is maybe better, than the knife in the test. Maybe the sides of the ceramic knives are unpolished or less polished.

@thewaltzinggorilla8533 26 күн бұрын

I have 7 ceramic knives. The first one I bought to try out. It was cheap. It wasn't very sharp from the factory. I have a Work Sharp Ken Onion belt grinder with the Blade Grinder attachment. Tried to sharpen the ceramic - no joy. I got some diamond belts. Aha! much better. I got a better edge - not great - and found some portions of the blade ground away much faster than others. Wavy gravy. A peeve of mine is when I grill up some steaks, serve them on (and this is important) ceramic plates and my guests proceed to saw their way thru the meat, grinding the knife edge into the plate as they go. I grimace as the edge I so carefully put on the knives disappears in a matter of seconds. I understand that the ceramic in the plates is harder than the steel in the knives. So I got ceramic steak knives. I figure ceramic vs ceramic at least has a fighting chance. I still have the steak knives and, though not real sharp, they'll get through a top sirloin no problem. Ceramic blades have their place.