ceramic vs steel knives

Ceramic VS Steel Knives: Which Ones To Choose, When, And Why?

Is it better to buy ceramic or steel knives? Which type of knife cuts better and lasts longer? Kitchen knives are not all the same, and even if the final purpose is the same, the characteristics and properties are very different. Let’s see the main differences and try to understand which set of knives is most suitable according to your needs.

Ceramic and steel are the two most popular options, but which one to choose? A good set of kitchen knives is essential to have the right support in the various preparations. The sharpness of the blade is certainly the first factor that affects the knife’s performance, but the materials also make the difference.

If you still don’t have clear ideas, we will give you all the information you need to buy the perfect knife in the next paragraphs. For those who want to go directly to the choice, here is the selection of the best kitchen knives.

Steel knives

Generally, steel are more robust and less delicate than ceramic knives, but the knife’s longevity also depends on the type of steel used. Stainless steel knives can tackle any type of food, even the toughest and most challenging to cut ones.

We all have stainless steel knives at home. They can be of different sizes and qualities, and very economical variants are also available on the market within reach of all budgets.

To have constant performance over time, however, it is necessary to periodically sharpen the blade and redo the edge, which can also be quite frequent in case of intense use. Sharpening a knife is not a big thing, but if you have a large set with several pieces, the expense can become more expensive over time. Furthermore, for proper maintenance, washing in the dishwasher is not recommended. Better to opt for the classic hand wash, taking care to dry the blade well to avoid corrosion and oxidation. In any case, when well sharpened, steel knives have the great advantage of cutting practically anything. Not surprisingly, they are also the preferred choice of great chefs and the first choice among Japanese knife sets.

Ceramic knives

Real ceramic knives can only be white or black. All the colored variants that are on the market are nothing more than ceramic-coated steel knives, and the quality is significantly lower than the originals.

Ceramic is a strong and sharp material, which has the advantage of not rusting because it does not contain ferrous elements. Ceramic knives do not require sharpening for a long time, are beautiful to look at and are ideal for cutting meat, fruit, and vegetables because they do not oxidize food and preserve its flavor. The ceramic knife is, therefore, a better choice for purists of taste.

The other side of the coin is fragility. Ceramic knives must be handled and stored with care, trying to avoid falls or improper use with too-hard foods, as the ceramic blade is much more delicate than the steel one. Generally, they can only be washed in the dishwasher at low temperatures, and it is advisable not to store them in the same drawer as the steel knives. Handwashing is highly recommended.

Ceramic vs steel knives: which one to choose?

The main difference between steel knives and ceramic ones is in their versatility. Both types of knives are effective and functional. The choice, therefore, depends on the use.

The stainless steel knives are incredibly versatile and can be used in any situation. A good quality steel blade can tackle even the toughest foods without any problems: meats with bones, frozen products, squash, bread, or hard cheeses. The cut is less precise than that of a ceramic blade, but the strength of the steel blade is much greater.

Ceramic knives are more delicate but just as efficient. They cannot completely replace stainless steel knives, but they complement each other. An excellent ceramic knife is in fact ideal for cutting fruit, vegetables, meat, and fish with precision without altering their flavor and without oxidizing food.

Regardless of your preferences, remember that to ensure a knife’s longevity, it is necessary to treat it with due care. Periodic sharpening (more frequent in the case of steel knives), proper cleaning, and storage will ensure longevity and constant performance over time.