Are Ceramic Kitchen Knives better than Metal?

I became interested in eating more raw food a few years ago and I would always see these different looking knives being used in videos on raw food preparation. I never thought much about them and I really never thought I had to have one.

One day I visited a friend and she was using a ceramic knife to make some salsa. I saw her easily slicing a hot pepper and after a quick rinse she immediately sliced up an apple for her kids.I asked her if the kids liked hot pepper flavored apples because I was sure that pepper must still be on the knife but she told me ceramic knives do not transfer the flavor. I than saw her slicing paper thin tomatoes and onions for our burgers and I had to find out more about these knives.

I discovered that ceramic knives are made from zirconium oxide, one of the hardest materials on earth and since they're so non porous they do not soak up flavors plus they can be sharpened to a maximum fine edge. They will stay so sharp that they will probably never need resharpening and if they do, the manufacturer will do it free of charge. Very few products of any sort provide that kind of extended life in today's world.

Most ceramic kitchen knives are manufactured to very high quality standards in Japan and they normally do not cost any more than any high quality metal knife from anywhere in the world. Add to that the fact that they last a lifetime and have little or no maintenance expense and they start to look like a real bargain.

The real joy of a knife like this is discovered in the use of it. It is lite weight and perfectly balanced and it also slices thru fresh fruits and vegetables like a warm metal knife going through butter making food preparation a relaxing and pleasurable experience.

My new ceramic peeler is my most recent accessory upgrade and ceramic kitchen knives have become really the only knives I now personally use. I love them.