Why don’t chefs use ceramic knives?

Chefs do use ceramic knives, but they are not as commonly used as steel knives. There are several reasons why:

  1. Fragility: Ceramic knives are more fragile than steel knives, and they can easily chip or break if dropped or used improperly. This makes them less durable and more expensive to replace.
  2. Sharpening: Ceramic knives are more difficult to sharpen than steel knives. While they hold an edge for a long time, once they do become dull, they require specialized equipment to sharpen.
  3. Limited versatility: Ceramic knives are typically only used for slicing fruits and vegetables, as they are not designed for cutting through bones or other hard materials. This limits their versatility in the kitchen compared to steel knives, which can be used for a wide variety of tasks.

Despite these limitations, some chefs do prefer ceramic knives for their lightweight design, sharpness, and precision cutting ability. Ultimately, it comes down to personal preference and the specific needs of the chef or kitchen.

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