The production of ceramic knives can be attributed to nanotechnology, it consists in sintering and roasting of zircon. These are high-quality kitchen knives, the cutting edge of which is so durable that during the entire service life they practically do not require sharpening. With proper operation, the question of how to sharpen ceramic knives may not arise for several years.
Such a device is a narrow master in the kitchen, his specialization is fresh fruits and vegetables, herbs and thin slices of bread without crumbs. Its main difference from metal knives is that ceramics are easily destroyed, although it is quite hard, but it is very fragile. Therefore, ceramic knives are unsuitable for cutting bones and solid foods.
When working with zirconium ceramics, appropriate experience and special handling skills are required. When using such a knife inappropriately, small burrs and chips may form. Therefore, before starting work with ceramic knives, the following simple rules should be learned that will help to maximize their life.
Ten Terms of Use
- Do not cut solid foods with a ceramic knife.
- Work on a plastic, wooden or silicone board, since stone, glass, and metal are the "death" for ceramics.
- Cut all products in smooth and even movements.
- Do not chop greens like a metal knife.
- Do not scrape products with such a knife, as the cutting edge can be damaged quite easily.
- Do not slam the appliance with a blade; chipping may occur.
- Only wash the ceramic knife in warm water using standard detergents, and not in the dishwasher.
- Do not store the knives in the same drawer as cutlery, as the edge may break off when it comes into contact with metal.
- Protect ceramics from sudden temperature changes, resulting in microscopic cracks.
- Protect the device from falling that could be fatal.
How to sharpen ceramic knives at home?
No matter how hard the material of the ceramic blade, but after some time of active use, it slowly dulls.
If there is a need for sharpening, the question immediately arises of how to sharpen ceramic knives. In no case do not try to do this by grinding on ordinary machines, as this creates the possibility of spoiling the thing forever. At home, sharpening ceramic knives can only be done using special tools.
Manufacturers produce special sharpeners for independent use. Sharpeners for zirconia ceramics are made using diamond abrasive, since it is diamond that is a harder mineral.
Well-known manufacturers of ceramic knives produce them with one-sided and two-sided sharpening of the blade. For Europeans, goods of the second type are more acceptable, since they are more unpretentious in operation and in subsequent sharpening. Depending on the type of ceramic blade, a knife sharpener is also selected.
There are mechanical and electric sharpeners that equally cope with their task. They carefully align the cutting edge of the ceramic blade and correct small chips.
In them, the sharpening angle is adjusted using special guides, thanks to which it is impossible to make a mistake.
Their design is equipped with automatic selection of the distance between the discs, so they are suitable for knives of any thickness. For perfect editing, you need to make only ten broaches.
In electric sharpeners for ceramic knives, there is a system of protection against possible cuts, a hairdryer for cleaning diamond discs from contamination, and a switch for left-handed people.
Conclusion
And finally, a few words about how to sharpen ceramic knives, and whether it is worth doing on your own. The fact that these devices can be sharpened at home is a fact, but it is best to turn to professionals for help. Indeed, the correct sharpening of knives is carried out only in workshops using special diamond discs or diamond paste and devices that allow determining the angle of sharpening of ceramics with accuracy to microns.