What is the first thing you think of when I say ceramic knives? I bet the first thing is not a usable and extremely sharp knife. Do yourself a favour and go and sharpen a stone and see how sharp that is. A ceramic knife is much sharper than most of the knives in your drawer and stays sharp for longer.
How is it that Ceramic Knives are sharper?
Ceramic Knives are not made exactly the same way as ceramic plates and cups, but there is a degree of art to the crafting of these knives. Zirconium dioxide, magnesium, calcium, Yttrium and Ceramic Knives are also anti-bacterial powder is added to make it tougher and stronger. This powder is placed into a mixer similar to that of a cement mixer, the powder gets mixed until all the particles are of the same size. After this it is put into a blade or knife mold depending on what has to be made and then it is fired at 1400 degrees Celsius.
The firing process goes through three stages, monoclinic, tetragonal and cubic. The firing process is known as sintering. On the Mohs scale that measures the hardness of minerals, hardened steel measures at 7.5 to 8, 10 for diamond and the Zirconia in the ceramic mixture measures at 8.5. Making the Zirconia harder than hardened steel and needs to be sharpened with diamond-dust.
Ceramic knives do not corrode or rust and have a resistance to caustic substances. Much lighter than your conventional knife, they are more durable as they do not need to be sharpened as often you would a steel bladed knife, and do not retain odors from foods. It does not leave a metal taste when cutting soft or acid foods like a steel knife does. Ceramic Knives are also anti-bacterial as there is no reaction between the food and your knife. I have discussed this and have shown tests that were done in my Ceramic Chef Knives Review.
3 PCS SET INCLUDE: 6.5 INCHES BLADE, 4 INCHES BLADE AND 1 PEELER
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