The Shocking Truth About Ceramic Knives

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.

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

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.

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.

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

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.

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

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.

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

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

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.

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.

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!

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

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!

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

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.

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.

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.

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.