Ceramic Knives vs. Steel Knives: Know the Difference Before Choosing

Love trying out new dishes? But having a hard time getting those nearly perfect thin slices? 

After all, the satisfaction these slices can give is something which is soothing to the eyes and works as a mental peace.

So, which knives will give the best result when it comes to choosing between ceramic and steel?

Both are pretty good, which ultimately makes the decision a bit challenging!

In the following article, we will briefly discuss about ceramic knives vs. steel knives. So, you can finally pick the ideal one for you and make your chopping fun and easier!

Without further ado, let’s get started:

About Ceramic Knives

Around ten years ago, ceramic knives started to gain some attention.

Most ceramic knives are usually not much more expensive than their steel, which is a large part of their appeal; the rest of their fame is all about being stylish. Ceramic knives are cool as they look different and perform quite differently.  

When it comes to performance, these expensive ceramic knives do some really good slicing and chopping. But sadly, cheap ceramic knives won’t serve you the same. These knives are hard and have quite sharp edges, but their edges can chip quite fast. It makes the knife edges harsh over time. 

Pros and Cons of Ceramic Knives

You may think that ceramic knives can never perform as nice steel ones. But proving you wrong, you’ll find several knives that are a great fit for your kitchen. You just need to ensure you understand its features and drawbacks well, and you will be able to use these as regular knives. 

Ceramic Knife Pros

  • A ceramic knife is much sharper than a steel knife.
  • The sharp blade will allow you to cut boneless meat and veggies into perfect slices.
  • As it is made of tough material, you’ll be able to hold the edge longer and won’t need to sharpen this pretty often.
  • These key materials are stain-proof. So it doesn’t stain even if you use it on acidic foods or have salt corrosion. 
  • These are non-porous and stay clean all the time, which reduces the risk of illness.

Ceramic Knife Cons

  • The edges are too thin and sharp. So if you don’t use it right, it can easily chip or shatter. 
  • These are too hard, so you won’t be able to sharpen them at home.
  • As the blade is quite vulnerable, you must be careful while using them with boned meat. 

About Steel Knives

If you are not looking for cheap knives, but a high-end slicing knife, these steel knives are the best option for you. The steel knives are usually sharper and thinner.

Like ceramic, it isn’t naturally hard. However, It can be made quite strong as you can Include a high-carbon mixture in it. Yet, you must remember that the harder the material, the more brittle the blade. 

You can use this knife according to your needs, modifying the sharpness and hardness. Yet, If none of those match your requirements, you will find even better quality steel knives if you look them up a little more.

Pros and Cons of Steel Knives

Although steel blades are more commonly used and beneficial than ceramic knives, they have some disadvantages. But most of their shortcomings can be fixed by getting a different steel knife.

Steel Knife Pros

  • These knives are very strong and durable. So you will be able to debone or cut through the bone with it.
  • They are really rustproof. As a result, you can wash these properly in your dishwasher. 
  • It can perform with great versatility. So, you can use it for various purposes without spending a lot to buy new blades. 
  • If you can take care of it properly, these will be both stain and rustproof.
  • The best option is to cut sashimi. 

Ceramic Knife Cons

  • You must sharpen it regularly to maintain its sharp edge.
  • It is prone to bacteria attacks and stink. 
  • Not too thinly sharp, so it may not provide outstanding while slicing. 

What is the Difference Between Ceramic knives and Steel Knives?

As you have learnt, both knives have pros and cons. Let’s explore what makes them different from each other. 

1. Sharpness

The quality of a knife is judged by its sharpness. So, when you are going to need a knife, look for the sharpness first. Usually, when a knife is sharp, the material is hard and durable. Because, when the material is soft, there remains a high possibility of getting blunt soon. 

Ceramic Knives

Ceramic knives are extremely robust and sharp, much stronger than any other knives. Ceramic is a strong material and comes out with a very sharp edge than any other common knives in your kitchen. Compared to steel blades, they also retain their sharp edge pretty well.

Steel Knives

Steel blades are sharpened on ceramic because it is the best material to sharpen steel knives. Stee; knives depend on this material to remove the thin coating without causing excessive damage.

For steel blades to keep a sharp, straight edge, you must use a honing rod at least every three times, which isn’t necessary on ceramic ones.

2. Durability

It is another important aspect you need to ensure before getting any knives. And both of these are different regarding this

Ceramic Knives

There is no denying that ceramic is extraordinarily hard but also very fragile. But, a ceramic blade will surely crack if it is dropped.

When you cut the bones, you will face problems at that time. A ceramic knife should not be used to cut anything that is as hard as bone. This particularly applies to larger fish and meat with firm bones. But it also applies to any food that has a hard part. 

Steel Knives

Steel has some flexibility in this case. There is no possibility that a steel blade will break after you drop it; it takes a lot of force even to chip the blade’s thin edge. However, they can lose their durability if you use them incorrectly or keep them in a drawer or another area where they could be bumped around.

3. Ease of Maintenance

As both knives are made of different components and used in different cutting methods, both of these need to be maintained differently.

Ceramic Knives

Ceramic knives have the benefit of no honing at all. The knife will stay sharp for a very long period without maintenance if you are careful and don’t chip the fragile knife edge.

Besides, you don’t need to sharpen these every other day. So whenever you decide to sharpen these, you should send them to professionals. [The best is to sharpen them every five years.]

Steel Knives

You must polish and sharpen your steel knife to keep it in good condition. You can sharpen your knives using a honing rod; it would be better if you could do it every three usages.

When you want your steel knife to last as long as possible, it is necessary to follow these simple instructions. It only takes a few seconds. When you want to sharpen your knife, you have two options; either use your sharpening method or send your knife to a professional who will do it for you. 

4. Weight

While using these knives, you must consider the weight to use them according to your requirement. 

Ceramic Knives

Knives made of ceramic are actually made of a relatively light substance. In other words, a ceramic knife will always be lighter than its steel equivalent.

One benefit you get from a lighter knife is that you can easily work with it with a good grip. Plus, it can even help you in long cooking sessions and hard preparation of vegetables. So, in this case, a ceramic knife is a win-win.

Steel Knives

Steel knives can be large and heavy. Western-style steel blades are particularly heavy for a few reasons. A thicker blade contains more steel, which adds weight.

These knives include a substantial bolster, the thick section of steel that joins the blade to the handle. The western-style steel knives are among the heaviest blades on the market. 

What are the disadvantages of ceramic knives compared to steel knives?

Both of these knives come with their pros and cons. But many things make a steel knife better than a ceramic one. For example: 

  • As ceramic is a fragile material, twisting or flexing the knife will break it. Similarly, dropping the knife might result in breaking. 
  • In the dishwasher or while being kept in a drawer, the ceramic knife could get chipped.
  • The difficulty of sharpening these blades is greater than that of a steel knife.
  • Kitchen knives with ceramic blades are not “all-purpose” knives. So, you must choose a stainless steel knife when slicing up entire chickens as only these won’t break or chip like ceramic ones. 
  • Do not use a ceramic knife for cutting through frozen food; it’ll surely harm the blade.


That’s all from the discussion regarding ceramic knives vs. steel knives.

Both knives come with their specialties and drawbacks. If you want an incomparably sharp knife, you must go for ceramic knives.

On the other hand, steel blades will be your best buddies if you want versatility with performance. However, all the aspects are already discussed. So, now it’s your choice to select the best one for your kitchen. 


Are ceramic knives better than steel?

Both of the knives are good in their ways. Ceramic knives are sharp and light in weight. But they aren’t much versatile at performance. On the other hand, steel knives look boring and sometimes heavy, but these knives can cut both hard and soft ingredients. So, you’ll be the judge of it whether sharpness or versatility makes the best knife. 

Are ceramic knives more durable than stainless steel knives?

No, steel knives are comparatively more durable than ceramic knives. Usually, ceramic knives are the sharpest and thin, making them chip or break quite easily. On the other hand, steel knife blades are thick and heavy. Because of that, it doesn’t break much and can serve you for ages. 

Do you sharpen a ceramic knife?

Yes, you must sharpen a ceramic knife as soon as it gets dull. This is one of the sharpest knives available, which makes it quite thin and brittle. The hin edge gets dull very fast if you use it to cut hard ingredients. But, if you can take care of it well, you can sharpen it once every five years. 

Do ceramic knives show up on metal detectors?

Many ceramic blades still have enough metal to set off a metal detector. Typically, this is found on the knife’s body when it comes to “pocket knife” style knives. The handle of a kitchen knife and the clips, screws, etc., that secure the handle to the blade frequently contain metal.

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