Homeland ceramic knives is Japan. They were originally used by masters of sushi. Relatively recently, the popularity of this dining utensils came to us. There are significant differences between ceramic and ordinary knives, the main thing is the blade.
The material for the first is high-tech ceramics, which is created thanks to the latest developments in the field of nanotechnology. Their advantage is durability and strength.
Sharpening ceramic knives: safety rules
Ceramic knives, though durable, but very fragile. This is the most important rule that must be remembered so that it simply does not break. In order for the cutlery to serve for a long time, it is necessary to remember and strictly follow certain rules.
The ceramic knife is vulnerable to side loading, i.e. does not like to bend, when using it, the blade should be straight. In case this rule is violated, the ceramic knife may crack, and chips may form on its blade. Chips and cracks can go even after a fall, for these reasons it is necessary to be extremely careful.
Ceramic knife is forbidden to cut hard foods - bones, freezing.
When cutting it is necessary to use only wooden, plastic or silicone cutting board, it is forbidden to use metal, glass and especially ceramic boards. It is necessary to cut with smooth and even movements, according to users, it is not possible to do otherwise. By the way, you need to get used to such knives, the quality of cutting is significantly different.
In no case can you scrape with ceramic knives, the blade can be significantly damaged. They can not be washed in the dishwasher, because this material does not tolerate sudden changes in temperature. When storing this utensil, it is necessary to use a separate place or keep it in a special case, stand.
If you violate these rules, the service life of ceramic knives is significantly reduced, the question arises about sharpening.
Is it possible to sharpen ceramic knives?
In the market of kitchen utensils, a large number of fakes, ceramic knives, by the way, are also forged. For these reasons, you must be extremely careful when buying. First, the blade of this ceramic knife can be only 2 colors - white or black. Multi-colored knives, talking about fake, and, accordingly, poor quality. In addition, you need to pay attention to the price. A good ceramic knife can not be cheap, and the sets even more. For a good set, which will last a long time and will not cause any problems, you will have to pay a couple of thousand.
But still if there was a question about the need to sharpen such knives, then it is quite possible, but not as usual. In the case of buying a quality knife, they give him a certificate for warranty sharpening, although even with the most active use, he begins to demand sharpening only after a couple of years.
How to sharpen knives at home?
- Ideally, a specialist should be engaged in sharpening ceramic knives with the help of special equipment. But not everyone has this opportunity, moreover, not all cities have such services. In this case, you can engage in knife sharpening at home.
- The meaning and method of sharpening ceramic and iron knives, in fact, is the same, but only the first require more time and the availability of a special diamond sharpener or diamond abrasive discs. You can use a special electric sharpener, in its application the processing of knives is not complicated.
- When grinding ceramic knives, it should be at an angle of 60 degrees to the sharpener. Movement should be smooth, neat. The bar itself or diamond disc must be constantly watered.
Sharpening knives from a professional is somewhat different, and the result is different. Grinding stones and diamond discs are also diamond, but it is in special conditions that the correct angle of processing will be strictly observed. For this, the knife is fixed in a special grip.
After sharpening the blade necessarily requires polishing. For these reasons, the use of several diamond discs with varying degrees of abrasiveness is required. Initially, a grinding stone with a large grain is applied, its caliber gradually decreases. The final stage is polishing the blade using a special oil-abrasive disc. This procedure is carried out before the initial gloss of the blade.
See also:Reviews of ceramic knives
Ceramic knives won such popularity precisely because there is no need for sharpening them. If you follow all the rules for the operation of this kitchen utensil, then such a need may arise only after a few years. You can, of course, sharpen knives at home, but it is best to entrust it to specialists.