Black ceramic knives

When speaking about ceramic knives several properties are often pointed out: some of them are absolutely true, while others belong more to the “urban legend” family. Let’s see some of them: 

Greater hardness: ceramic owns a considerably greater hardness compared, for example, to steel. It is mainly made of zirconium oxide (ZrO₂) which is up to 8 times harder than steel and similar to diamond. 

Greater hygiene: with a lower friction coefficient compared to steel, knives made of this material cannot absorb odours nor be attacked by acids or alkalis. Moreover, the extremely low porosity makes the ceramic blades easy to clean. 

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No sharpening required: certainly, the extraordinary hardness of the ceramic blades makes them extremely wear-resistant. However, the statement that they ...

When speaking about ceramic knives several properties are often pointed out: some of them are absolutely true, while others belong more to the “urban legend” family. Let’s see some of them: 

Greater hardness: ceramic owns a considerably greater hardness compared, for example, to steel. It is mainly made of zirconium oxide (ZrO₂) which is up to 8 times harder than steel and similar to diamond. 

Greater hygiene: with a lower friction coefficient compared to steel, knives made of this material cannot absorb odours nor be attacked by acids or alkalis. Moreover, the extremely low porosity makes the ceramic blades easy to clean. 

coltelli in ceramica nera
coltelli in ceramica nera 2

No sharpening required: certainly, the extraordinary hardness of the ceramic blades makes them extremely wear-resistant. However, the statement that they never have to be sharpened is stretching the point. If used in the correct way, ceramic knives can keep their original sharpness up to 10 times more than steel knives used for the same purposes. In addition, we must remember that steel knives can be quickly and “amateurishly” resharpened at home by almost anyone.
However, in the remote case the resharpening becomes absolutely necessary, ceramic knives require a specific equipment and a
professional operator: this makes the “homemade” knife resharpening unlikely and inadvisable.

Greater fragility: as known, the greater hardness any material has the greater fragile it becomes. This is the reason why bridges are built using materials with great elastic properties: otherwise, they would collapse due to weight or traction once the resistance point has been overcome.
Ceramic do not ignore this rule: such material tolerates particularly violent falls to the ground less than steel, but it is certainly not fragile as crystal. Adopting proper shrewdness (never using stone cutting boards – the underlying picture has an explicative purpose only – but preferring wood or resin tools) the ceramic blade pays you back with an excellent easy and quality cut. In particular, U-Cook knives have an extremely high sharpness level, which makes the tool easier to use, the cut more precise and gives you a general additional comfort.

coltelli in ceramica

Ceramic knife is good for anything:  such statement, often used to attract attention on this type of product, is not correct. Indeed, the use of a ceramic blade is neither recommended nor advisable in many cases. For instance, meat with bone has to be cut with steel blades because the rigidity of ceramic blades do not meet the cut modality required. Moreover, they are not appropriate for the separation of the lean meat from the bone. This process requires an elastic and bending product instead.

Ceramic doesn't cause cut fruit oxidation: probably this is the most discussed topic. This topic is often linked to the already examined greater hygiene principle, with the purpose of maximising the impact among the public: but it is false.
When you cut a fruit, it feels the cut as a real injury, like what happens to a human being. In these cases, the organism puts real countermeasures into effect to protect itself. When a fruit is injured by a cut, dark pigments formation activates immediately. Such pigmentation is determined by the contained in PPOs (polyphenol oxidase), the contained in polyphenol, its pH, its temperature and the presence of oxygen in the tissue (that is why when the fruit is bound with plastic wrap it oxidise slowly: this simply keeps the oxygen out).
Ceramic certainly cannot prevent it from this reaction: that is why stating that ceramic doesn't oxidise fruit is absolutely incorrect. However, its great sharpness level and the very low friction coefficient generate a cut that is more precise, clearer and less open: in brief, a minor injury. Therefore, a less massive reaction of protection.
Regarding this topic, we suggest you an excellent in-depth analysis conducted by Dario Bressanini: link.

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