Ceramic knives – usage, cleaning and storage

Ceramic knife care

The sharpness of ceramic blade lasts really long time. However, needs to be met special ceramic knife care:

STORAGE of ceramic knives

As ceramic blades are not magnetic, you can’t store ceramic knives on magnetic holder. Also if you put it into drawer withouth pocket, I guarantee the blade will damage after some time.

That’s why I recommend to store ceramic knives in knife block.

ceramic knife block

CLEANING of ceramic knives

The washdisher is not a good idea. The high pressure water can cause the knife to rattle against other items in the machine, causing it to chip. Ceramic knives can be cleaned just manually. If you cut vegetable or fruit, it’s enough to clean it just in warm water. For proper cleaning after meat you can rinse it with a mild detergent can cause the knife to rattle against other items in the machine, causing it to chip. If you cut vegetable or fruit, it’s enough to clean it just in warm water. For proper cleaning after meat you can rinse it with a mild detergent.

Ceramic knife care - cleaning
Cleaning ceramic knife

MANIPULATION with ceramic knives

When you manipulate with the ceramic knife, you should pay attention. For example, if it falls on the ground, can be damaged easily. So if somebody tells you that nothing can happen to ceramic knife, don’t believe him. Despite of fact that ceramic is the second hardest material right after diamond, it’s also very fragile. For example, in comparison with the steel knife – the steel knife is less ‘destroyable’.

 USAGE of ceramic knives

I recommend to use ceramic knife only to softer materials – for example for slicing boneless meat, vegetables, fruit and bread. If you slice into meat where is a bone, you can easy get small chips that make the edge dull.


Cutting vegetable with ceramic knife         Slicing meat with ceramic knife


Boning meat with ceramic knife


After some time – also despite of good ceramic knife care- could happen that your ceramic knife will get some chips on it’s ceramic blade and will be not sharp enough to cut your favourite food.

Here is described the best way, how you can get your ceramic blade again sharp.

Manual ceramic knife sharpeners – TESTING

When I looked for some ceramic knife sharpeners for testing, I found one in our discounted wholesale store. The manual (handheld) sharpener for steel and ceramic blades- ADLER europe AD6710 (the price was 12 €).


ADLER AD6710  has 3 phases. One phase with diamond rollers for ceramic knives. Second with hardmetal segments for steel knives and the third phase with ceramic rollers for final smoothing and polishing.

ceramic knife sharpeners


ceramic knife sharpeners



I took for the experiment such ceramic knife:

ceramic knife

The knife was not completely new.  I used it for conventional cutting in the kitchen for about a year thus resulting in decreased sharpness due to very fine chips on cutting edge ( edge is in detail at 250x magnification):

Blade before sharpening

ceramic blade before sharpening

I decided to make the test, if the sharpener ADLER AD6710 helps me to get my ceramic knife again sharp.

Briefly about ceramic knife sharpeners features -this sharpener has plastic body and robust and good looking design.  Is for right- and also for lefthanded, has ergonomic grip handle and on the bottom has non-slip safety cushion.

In the instructions was written – first put the sharpener on the table. Then grasp the handle and insert the blade into the shift. Pull the  knife several times towards to yourself, until you have the feeling the blade is sharp again.

That was theory and then followed the practical test.


I unpacked the sharpener from the box, stood it on table and began sharpening. At first I put the knife into first phase for ceramic knives. After a few strokes I could see white ceramic powder -clear sign of grinding. Then I ended polishing in the last phase. I wondered, again white powder appeared. When I checked the result under microscope (detail 250x) – there are clearly visible traces of sanding and incredibly gritty cutting edge:

Blade after “sharpening”

ceramic blade after sharpening

If before sharpening was the blade just gently chipped, after sharpening it was just pure disaster – on the blade are still the chips, it’s totally dull, so I can go through it with my finger without fear that I would cut myself. Also the checking test with the cut on the paper went not to satisfaction.


The result of this test is – I definitely do not recommend such ceramic knife sharpeners for sharpening.

In my opinion – there are 2 factors causing this sharpening disaster:

  • The diamond grain is terribly coarse. So that’s why the knife edge is chipping by multiple pulling the blade between diamond cylindrical elements
  • The possible reason could be change in angle during sharpening. During pulling between the cylindrical elements I probably unconsciously several times changed the angle under that I pulled the knife.

TOP 5 Ceramic knife sharpener


In my next test I'm gonna to try the handheld sharpener from Tescoma.