In a previous life... I developed materials for ceramic knives, I also built a manufacturing plant and designed
special machinery for the production of around 10000 knives per year. Ceramics for knives have advantages and
also disadvantages. Most imported ceramic knives and maybe one European manufacturer use partially stabilised zirconia.
This material has great mechanical properties but looses strength when in contact with water over time. I had tested
that and it is true. I think, in about 50 cycles of sterilisation steam bath we lost 50% strength. So a dishwasher would do
harm over time. I started blending oxide ceramics and we came up with a good compromise that didn't have that problem.
The ceramic cristals are a bit problematic when sharpening, therefore ceramics can mostly not be sharpened as sharp
as steel. Also the brittelnes doesn't allow to go lower than 30 deg angle. But for a kitchen knife they can be plenty sharp.
Ceramic is much much harder than steel and will not corrode meaning a well sharpened blade which is treated well will have
a much longer time being sharp. Very usefull in households where the husband is useless at sharpening a knife.
I have my drawers full of ceramic knives, love them for all veggies and kitchen work. For skinning deer or butchering
I prefer good old fashioned steel.
edi
