Are ceramic knives really better, or just an Instagram trick?

They look futuristic. White, black, sometimes even colourful. On Instagram they slice tomatoes without pressure, split an apple in one clean motion and never seem to rust. Ceramic knives have the image of a kitchen superhero.

But a kitchen isn’t a video filter. It’s everyday reality. Knives fall on the floor. You cut onions, squash, and sometimes even something frozen. So let’s go through it properly. No polishing the truth.

What is a ceramic knife, really?

The blade isn’t metal. It’s made from zirconium ceramic. An extremely hard material. Much harder than steel. And that hardness is exactly why ceramic knives have their advantages and, at the same time, their biggest problems.

Why do people like them?

Because they’re very sharp. When they’re new, they cut beautifully. Tomatoes, herbs, fruit, fillets. Clean cuts, no sawing.

They also don’t rust, don’t absorb smells and don’t react with food. Apples stay light, onions don’t pick up a metallic taste. And yes, let’s be honest, they look good. Minimalist. Instagram loves them.

Now the part you don’t see in videos

Ceramic knives are fragile. Not a little. Very.

If one falls on the floor, there’s a real chance it will chip. It won’t bend like a steel knife. A piece breaks off. And you don’t fix that with two quick strokes on a sharpener.

Not for every kind of food

A ceramic knife is not meant for:
– squash
– frozen food
– bones
– very hard cheeses
– cutting on glass or stone boards

If you’re the kind of person who uses one knife for everything because you don’t want to think about it, a ceramic knife is not for you. No debate.

Sharpening is a problem

When a ceramic knife chips or goes dull, you can’t sharpen it properly at home. It needs diamond tools or professional service.

In practice, that means one thing: most people use it until it stops cutting, then it ends up in a drawer. Or in the bin.

What about a classic steel knife?

It’s not as “sexy”, but it’s reliable.

Drop it on the floor, it survives. Cut into something harder, you won’t panic. You can sharpen it at home. You can maintain it, fix it, and use it for years.

A good steel knife ages with you. A ceramic one doesn’t. It’s either perfect, or it’s a problem.

Who is a ceramic knife actually for?

Honestly:
– if you mostly cut fruit, vegetables and herbs
– if you like having a specific knife for specific tasks
– if you’re careful and work calmly
– if design matters to you

And who is it not for?

– if you want one knife for everything
– if you cook fast, every day, without overthinking
– if your knives often fall on the floor
– if you don’t want to think about which knife is for what

A conclusion without going in circles

Ceramic knives are not better. They’re different. And often overrated because of how they look. They’re not a scam, but they’re not a miracle either. They’re a specialised tool that can quickly become a bad purchase in the wrong hands.

If I had to choose just one knife for a home kitchen, ceramic wouldn’t be my pick. A good steel knife wins in the long run. Always.

Because in real life, we don’t cook for Instagram. We cook for everyday life. And there, reliability matters more than filters.

FAQ

Are ceramic knives sharper than steel knives?
When new, yes. Ceramic knives are extremely sharp and cut very smoothly. The downside is that they’re difficult to sharpen at home, so the sharpness doesn’t last as a long-term advantage.

Can ceramic knives break?
Yes. Ceramic is very hard but also brittle. If a knife falls on the floor or hits a hard surface, it can chip or break.

What are ceramic knives best used for?
They’re best for cutting fruit, vegetables, herbs and other soft ingredients. They work well as a secondary knife, not as your only kitchen knife.

What should you not cut with a ceramic knife?
Avoid bones, frozen food, squash, very hard cheeses, and cutting on glass or stone boards.

Do ceramic knives rust or absorb smells?
No. They don’t rust, don’t react with food, and don’t absorb odours or flavours.

Are ceramic knives worth it for a home kitchen?
They can be worth it as a supplement. If you want one knife that does everything, a good steel knife is the better choice.