So what’s the big deal with all these ceramic knives I see? Well, I’ve been using a Wilson ceramic knife for close to a year and a half now and I just love it. When the other ladies in my evening cooking class asked me why do I use a ceramic knife, I said because it’s fun the use. Most of the class didn’t understand at first and I also guess it’s because not everybody loves cutting razor thin slices as much as I do.
But on a more serious note what is fun about using this knife? The knife is lightweight, very hard, smooth, and effortless for me to make cuts. It really glides through food. This makes cutting such a breeze that gives me a lot of satisfaction seeing how thin I can possibly cut the next slice. While most of my steel knives are also as sharp at first, after several uses they become dull, and no longer retain that sharpness. However, my Wilson ceramic knife hasn’t been sharpened since I bought the knife which was a year and a half ago. It still feels as razor-sharp as when I bought it. Now, the great thing about Wilson is that they have a lifetime warranty on all their knives and tools they sell. They have sharpeners so that if my knife ever does become dull I can go ahead and sharpen it and it will be back to the way it is today. I can see this knife being a staple in my kitchen for many years to come.
Now there are some downsides to ceramic knives such as they are not all-purpose knives. When you’re cutting through bone or some other hard material, a ceramic knife is not what you reach for. However, when the material is soft such as animal tissue, fruits, vegetables, breads, fish or other materials as such the ceramic knife is well at home.
While ceramic knives and especially the Wilson knife is nearly the hardness of diamond, they can chip and/or break if handled incorrectly. While a high quality ceramic knife is still much, much cheaper than the highest quality steel knives, that does give some people some concern. However, I can tell you I’ve had my knife like I stated over a year and a half and have had zero issues or chips. I even wash my knife in the dishwasher regularly. As long as you use your ceramic knife for slicing and dicing rather than pulling or prying, there’s nothing to worry about.
In the end, the ceramic knife will not completely replace the steel knife, at current state of advanced ceramics. However, ceramic knives have a place in the kitchen that will never be replaced by steel knives. Any respectable chef or home chef should have at a bare minimum two or three ceramic knives at their disposal. While I am impartial to the Wilson ceramic knife having owned one for year and a half, I do recommend them as one of the best ceramic knife companies.
Thanks for letting me share my thoughts,
Susan Wilmington
But on a more serious note what is fun about using this knife? The knife is lightweight, very hard, smooth, and effortless for me to make cuts. It really glides through food. This makes cutting such a breeze that gives me a lot of satisfaction seeing how thin I can possibly cut the next slice. While most of my steel knives are also as sharp at first, after several uses they become dull, and no longer retain that sharpness. However, my Wilson ceramic knife hasn’t been sharpened since I bought the knife which was a year and a half ago. It still feels as razor-sharp as when I bought it. Now, the great thing about Wilson is that they have a lifetime warranty on all their knives and tools they sell. They have sharpeners so that if my knife ever does become dull I can go ahead and sharpen it and it will be back to the way it is today. I can see this knife being a staple in my kitchen for many years to come.
Now there are some downsides to ceramic knives such as they are not all-purpose knives. When you’re cutting through bone or some other hard material, a ceramic knife is not what you reach for. However, when the material is soft such as animal tissue, fruits, vegetables, breads, fish or other materials as such the ceramic knife is well at home.
While ceramic knives and especially the Wilson knife is nearly the hardness of diamond, they can chip and/or break if handled incorrectly. While a high quality ceramic knife is still much, much cheaper than the highest quality steel knives, that does give some people some concern. However, I can tell you I’ve had my knife like I stated over a year and a half and have had zero issues or chips. I even wash my knife in the dishwasher regularly. As long as you use your ceramic knife for slicing and dicing rather than pulling or prying, there’s nothing to worry about.
In the end, the ceramic knife will not completely replace the steel knife, at current state of advanced ceramics. However, ceramic knives have a place in the kitchen that will never be replaced by steel knives. Any respectable chef or home chef should have at a bare minimum two or three ceramic knives at their disposal. While I am impartial to the Wilson ceramic knife having owned one for year and a half, I do recommend them as one of the best ceramic knife companies.
Thanks for letting me share my thoughts,
Susan Wilmington
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