Ceramic knives for the kitchen: the choice of kitchen knives ceramic

Recently gaining popularity for cooking utensils with a ceramic coating. This material is not accidental enjoyed success in the kitchen. He is not only environmentally friendly but also reliable and durable. Besides dishwashing, high demand and are of ceramic knives. Ceramic knife is made by special technology, which allows you to create a fairly sharp edge for a long time does not require sharpening.

Advantages and disadvantages

Ceramic knives were first produced in Japan twenty years ago. Unlike metal counterparts, ceramic products do not alter the taste of food in the process of cutting, do not give them the taste and smell of metal. To manufacture blades of zirconium used compacted powder that by baking in special furnaces becomes high strength ceramic material. The strength of the blade depends on the time that it is held in the furnace. The knife lay there for less than a day, it is likely to be fragile and easily broken. It is typical for Chinese fakes.

make sure before buying in the strength of the product, not to buy a defective product. First of all, you should pay attention to the price, as branded knives can not be called cheap. It is also necessary to get acquainted in advance with the ins and outs of such products.

Benefits:

• Stylish design. Ceramic knives are an attractive, modern appearance in the style of hi-tech. The handles are usually made of rubberized plastic or silicone suitable for hand shape. For Chinese fakes characterized by bonding the handle in two halves, while high-quality Japanese samples are firmly welded to the handle to the blade.
• Not subject to staining. You can not be afraid of a knife on a white background, for quality models do not absorb any color or smell of food in the process of cutting. This is the most hygienic material type, it is safe and does not harm the human body.
• Sharp blade. The first few years after the purchase of ceramic knife is as sharp as in the beginning of its application. So a knife can cut any kind of food: meat, firm vegetables to bread. Moreover, even the softest of them will be cut into thin slices, not crumbled, and not wrinkle.
• A light weight. Unlike metal counterparts, ceramic products have a relatively low weight. In the process of cutting products do not have to exert as much effort as required metal knives. Just gently move the knife away from you, not much pressing on it.

Minuses:

• The possibility of breakage. Unlike metal counterparts, ceramic knives is quite easy to break down, if not to observe accuracy. They are afraid of falling on a hard kitchen cover (tile or stone flooring), but also they do not it is recommended to cut too hard foods such as frozen vegetables, bones, do not also break up the ice.
• High price. Quality knife ceramic worth a lot of money, but the price is justified by the high-performance products.
• Can not be washed in the dishwasher. For ceramic knives is only suitable hand washing in soapy water. Also not be subjected to boiling water and temperature changes, because small cracks can be formed on the blade surface.

Keep better ceramic knives separately from the rest of the dishes and cutlery, specially designed for this support. They can not be kept together with glass and metal utensils. you should use a wooden or plastic cutting board for cutting food. Stone and glass will not fit. blade sharpening knives in from ceramics to take place in a workshop on a special machine. At home, the quality is almost impossible to sharpen a knife.

How to choose?

By the choice of ceramic knife should be taken very seriously. To get a really quality product, it is necessary to pay attention to many details. This applies not only to the price and brand, but also the size, shape and material of the handle, the blade color, etc.

The length and color of the blade

One of the main criteria for choosing a ceramic knife is the length of its blade. This may affect the functionality of the object and its ease of use. Short blade in knives are ideal for cleaning vegetables, and the average are considered universal and are suitable for different kinds of products.

It considered the strongest black knife. Therefore, if you plan daily hard work in the kitchen on the cutting of products, it is better to give preference to a knife with a black blade. Its production process includes the use of a special dye and longer maintaining the product in the furnace. But the price for such a knife, as compared with the white models will be significantly higher.

The standard for this is with a white ceramic knife blade. It costs less, and is also suitable for daily cooking. This option is most often found in the kitchen interior.

types of arms

Selecting the handle material is not less important than the blade. The most popular are wooden handle, followed by plastic and rubber options. Each one has its own positive and negative qualities, so to be guided to their own preferences and convenience. Products with a wooden handle are considered environmentally friendly and suitable for lovers of eco-style, and a rubberized non-slip grip even in wet hands.

Functional purpose

Ceramic knives should be selected according to their own requirements and needs. Most of all, they are suitable for cleaning and cutting vegetables and fruits. For the cheese they are not the best option, as thin layers, most likely will stick to the blade. We should not seek for itself a universal model, which is suitable for all. It is better to buy several items differing shapes and sizes, for different kinds of products.

Famous brands offer an assortment of ceramic knives, suitable for different tasks. Conscientious firms that manufacture high-quality goods, will not promote universal model. Knives made of ceramics produced in Japan, China and Russia. Better options offer exactly the Japanese, in fact, they are the creators of this product.

Using

To kitchen ceramic knives will last longer, you should learn a few rules that will save them an attractive appearance and performance.

1. Do not use ceramic knives for solid foods too.
2. Suitable for cutting chopping wood boards, Plastic or silicone. Porcelain, metal, stone and glass products reduce the life time of the knife.
3. Work knife should smoothly, without sudden movements.
4. To prevent damage to the cutting edge, do not scrape the blade over the surface.
5. Throwing knife can not be flat, so as not to break off the blade from the handle.
6. Wash allowed only by hand in warm water using a soap solution. Sudden temperature and boiling unacceptable.
7. In order not to crush the edge of the blades, ceramic knives should be stored separately from other cutlery.
8. It is necessary to carefully handle ceramic knife, and not to drop it on the floor as possible, as this is likely to lead to damage to the product.

Despite the rather harsh operating conditions of the ceramic knife, unlike metal, it continues to gain popularity among consumers, especially among women. One of the main advantages is the prolonged absence of the need for sharpening. Also attracts high ecological products not susceptibility to oxidation, preserve the natural flavor and aroma products. And attractive appearance complements any kitchen interior.

Unfortunately, normal sharpening ceramic knives can not take place in the home. This requires a specialized workshop. Make ceramic knife sharp again can be machined with a diamond disk and using special pastes.

Ceramic knives can be a good alternative to metal versions. They have a high ecological and hygienic, not colored juices that produce products that do not absorb odors and does not give. In turn, these products require compliance with certain rules of operation. But if you use them carefully, they can last for many years to perform its function perfectly.