Ceramic: Your opinion please...

[XX Case XX]

Anyone here have any experience with Ceramic kitchen knives? I'm considering getting one as I hear they maintain an edge for quite a long time. I'd like to try something different than the usual Steel knives.

Any and all opinions as to durability/longevity/maintenance are welcome.

____________
Mike

[bestgear]

I had a ceramic Santoku for a moment so I can’t speak to longevity but it was both durable and low maintenance but then again, we hand wash all of our cutlery. What I didn’t like was the feel in hand and cutting - hard to pinpoint what was different but it wasn’t weight or profile - it just felt different on a cutting board. YMMV

[dsutton24]

I use one at work to open salt bags. It doesn't rust, of course, but it's nowhere near as sharp as a real knife.

[ken98k]

I have a couple inexpensive folders that are quite sharp, and with normal use they seem to hold an edge indefinitely.
Never "chop" food with a ceramic knife. If the blade chips and gets into your food, it can do a lot of damage to your teeth if you bite down on it and also do a number on your innards'.

[TripleF]

I have a couple inexpensive folders that are quite sharp, and with normal use they seem to hold an edge indefinitely.
Never "chop" food with a ceramic knife. If the blade chips and gets into your food, it can do a lot of damage to your teeth if you bite down on it and also do a number on your innards'.

That right there would tell me to never use a ceramic knife......def don't won't chips of ceramic in my guy or mouth.
Thanks Ken.