Ceramic Knives Again

[SpyderEdgeForever]

I know this has been discussed on and off over the years but I think ceramic is a much maligned blade material that has not yet even scratched the surface as far as massive use goes. Every year I see more and more ceramic knives. I believe that as time goes on and technology improves, new shatter-resistant, tougher and more elastic ceramic composites will be developed and ceramic will be a major competitor with steel and other materials.

[Donut]

I believe the harder it is, the more brittle it will be. Ceramic is pretty much as hard as it gets.

The problem I see with ceramic is that most people won't be able to sharpen it.

[Blerv]

It's a conversation that hasn't changed. There may be more and more companies selling cheap ceramic kitchen knives but that mainly speaks to our marketing-driven culture.

When reputable knife-makers around the world are producing them I'll certainly be more interested. That or when someone figures out a proper way to make and sharpen them.

[Evil D]

I think ceramic blades are to knives what CDs are to the floppy disk. They're way better today but eventually both will be replaced by something better. I think steel will always out sell ceramic because of the brittle and hard to sharpen issues. .

[SpyderEdgeForever]

I think you hit the nail on the head, Evil D. You're right.

[Evil D]

Yeah eventually they may work out some kind of composite ceramic or something that isn't as brittle and is easier to sharpen, but you can almost guarantee you'll lose hardness and that's what makes ceramic hold an edge so long so once you start changing the formula you're just making it more like steel, and then the best you can hope to get is something that performs as well as steel but will also be rust proof. By then we may have other alternatives to H1 for rust proof steel.

[Clip]

I think ceramic blades are to knives what CDs are to the floppy disk. They're way better today but eventually both will be replaced by something better. I think steel will always out sell ceramic because of the brittle and hard to sharpen issues. .

The something better is focused light.

[Evil D]

The something better is focused light.

Oh yeah, "better" is really only in all out edge retention, and that's only on particular applications.

[kbuzbee]

When reputable knife-makers around the world are producing them I'll certainly be more interested.

You mean like Böker, Blake?

I have a couple of their ceramic folders. They are really great knives.

I also have a Kyocera kitchen knife. I'm very interested to try their newest offering, a "dasamcus" ceramic. Supposedly they are recintered to improve edge holding, though reviews I've read have been mixed.

Still, the fragility will keep them from being anything other the a niche product unless that can be overcome.

Ken

[swissknife]

has anybody ever made a knife out of sintered carbides!?

that could be sharpened with diamond and isnt as brittle as ceramics, for both, ceramics and carbides the process to produce is quite similar..

[Blerv]

Haha Ken :) . Boker is always trying strange things.

Aside from durability which is fairly easy to fix (relatively), two questions come up:

1. How do you sharpen them properly?
2. How sharp can they get compared to steel?

[Evil D]

Haha Ken :) . Boker is always trying strange things.

Aside from durability which is fairly easy to fix (relatively), two questions come up:

1. How do you sharpen them properly?
2. How sharp can they get compared to steel?

I would take it further and ask, since edge retention is the
primary highlight of ceramic blades, how does it hold up compared to those ultra high wear steels like s110v and higher? Is that working edge longevity worth the added sharpening difficulty?

[kbuzbee]

Haha Ken :) . Boker is always trying strange things.

Aside from durability which is fairly easy to fix (relatively), two questions come up:

1. How do you sharpen them properly?
2. How sharp can they get compared to steel?

Yeah, they do...

1. Fine diamonds do well. No problems on the WEPS. You just need to use very low pressure and take your time
2. Very sharp, but I prefer the edges I get on my carbon chefs knives, so those tend to be my go to blades.. Not saying they are actually sharper, just a preference.

Ken