How to sharpen ceramic knives

The production of ceramic knives can be attributed to nanotechnology, it consists in sintering and roasting of zircon. These are qualitative kitchen knives, the cutting edge of which is wear-resistant so that during their entire service life they practically do not require sharpening. When properly used, the question of how to sharpen ceramic knives may not occur for several years.

Such a device is a narrow master in the kitchen, its specialty is fresh fruit and vegetables, greens and thin slices of bread without crumbs. Its main difference from metal knives is that the ceramic is easily destroyed, although it is quite hard, but very fragile. Therefore, ceramic knives are not suitable for cutting bones and solid products.

When working with zirconium ceramics, you need appropriate experience and special skills in handling. With inefficient use of such a knife, small burrs and chips may form. Therefore, before you start working with ceramic knives, you should learn the following simple rules that will help maximize the life of your knives.

Ten Terms of Use  

- Do not cut solid products 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 smoothly and smoothly.

- Do not cut the greens like a metal knife.

- Do not scrape with such a knife products, as the cutting edge can easily be damaged.

- Do not slam the blade of the appliance, chipping from the handle may occur.

- Wash the ceramic knife only in warm water using standard detergents, and not in the dishwasher.

- Do not store the blades in the same drawer with cutlery, as the edge may crumble when touched with metal.

- Protect the ceramic from a sharp temperature drop, resulting in the formation of microscopic cracks.

- Protect the device from falling, which can be fatal.

How to sharpen ceramic knives at home?

Whatever the hard material of the ceramic blade, but after some time of active use, it slowly dulls.

If there is a need for sharpening, then immediately the question arises as to how to sharpen ceramic knives. Do not try to do this with grinding on conventional machines, as it is possible to spoil the thing irretrievably. At home, you can only sharpen ceramic knives with special tools.

Manufacturers issue special sharpeners for self-use. The sharpeners for zirconium ceramics are made using diamond abrasive, since it is the diamond that is the harder mineral.

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 electrical sharpeners that are equally able to cope with the task assigned to them. They carefully align the cutting edge of the ceramic blade and correct small chips.

In them the angle of sharpening is regulated by means of special guides, thanks to which it is impossible to make a mistake.

Their design is equipped with an automatic selection of the distance between the discs, so they are suitable for knives of any thickness. For perfect edging, you only need to make ten broaches.

In electric sharpeners for ceramic knives, a system for protecting against possible cuts, a dryer for cleaning from contamination of diamond disks and a switch for left-handed people are provided.

Conclusion  

And finally a few words about how to sharpen ceramic knives, and whether it is worth doing it yourself. The fact that these devices can be sharpened at home is a fact, but it is best to ask for help from professionals. After all, the correct sharpening of knives is carried out only in workshops with the use of special diamond disks or diamond paste and devices that allow to determine the angle of sharpening of ceramics to within microns.