When it comes to steel, we can have all kinds of discussion about a blade’s ability to take an edge and to hold that edge. With ceramic blades these discussions are pretty much irrelevant: ceramic knives are scary sharp, and they stay scary sharp…until they snap or until you try to slice diamonds with them . . .
I’ve had three of them myself. I’ve been amazed at their sharpness and hardness, but the sad truth is that every time I’ve used a ceramic blade as a working knife (working in the kitchen, in my case) their magical razor edges have had a tragically short life.
A cheap Harbor Freight ceramic blade snapped off its handle after about six months, and a much more expensive Kyocera gave up its zirconium dioxide ghost after my daughter used it to chop up some chicken drumsticks. The $75 knife was a notched and useless mess, and the whole package of chicken was a total loss as well.
I treated myself to an elegant ceramic folder from Frost Cutlery a year ago at the SHOT Show, but after my experience with other ceramic blades I doubt I’ll ever even slip it into my pocket. I do flick it open and admire it once in a while, and sometimes I’ll even use it to whittle some cardboard into improbable shapes that no steel blade could ever create.
What are your experiences with ceramic blades?