The Truth About a Ceramic Knife Sharpener

Brad D. Vannote asked:

Ceramic knife sharpeners are made from a very dense type of ceramic material instead of stone. They are a very special sharpener and most people use them especially for sharpening very hard knives that need it.

The ceramic material that is used in there construction is a much harder material than other sharpening stones, and it is used only because it will not wear out as quickly as a stone material might. Plus they are also a great option because they are resistant to rust as well.

The Ceramic

You will find this type of sharpener is as hard as glass, yet still is an extremely abrasive material. That is one reason why they are a superior machine. One negative of using this substance is that they will become darker as they remove layers of steel from your other knives that they sharpen.

However, it is a small problem because it is extremely easy to return this knife sharpener to its original white color. All you have to do is clean it with a type of cleanser and some water and it turns back to white. If you are cleaning it before using it always make sure that it is dry when you use it.

How it Works

Most of these machines come in the form of a rod or bar. To use them all you need to do is set one end on your work surface, or if you would rather you can hold the handle in your left hand with the knife in your right hand.

Then while you are holding the knife at an angle of 20-25 degrees from the rod, you will slice downwards and draw the knife along the blade as you do that. To make things easier some models will come as a pull-through or angled type, which then can be extremely useful in maintaining a consistent angle as you work on sharpening the knife.

Different Kinds of Kitchen Knives

David Stone asked:

When you are selecting a good kitchen knives there are a lot of things that you need to consider. There are a few different kinds of blades. The type of steel is also something to consider as well. Certain countries have developed their own blends of steel that have different qualities.
Some different blades to consider are the conventional v-shaped blade that is sharpened from both angles, and the Japanese style blade that is only sharpened from one angle. The v-shaped blade is very sharp but does require more maintenance. It does not need to be sharpened more, but it the blade becomes off center and needs to be corrected by sliding it along a metal rod. V-shaped blades are more of a world standard because it was originally used in more countries and the realigning of the blade is an easier way to manage a constant sharpness. The Japanese style blade is very sharp as well and will stay sharp longer. This is ideal for cooks who do not want to regularly recenter the blade. This blade will need to be sharpened more to maintain ideal sharpness as a result.

Conventional steel is used by knife manufacturers. Higher quality companies use more nickel to prevent rust. However, Spanish steel is stronger. This allows the blade to be sharpened to a much finer blade. This is less common due to its price and availability. Japanese steel is also very strong but it will have a Japanese style blade.

Finally it is important to select a knife that has a full tang. This means that the steel of the blade runs all the way through the handle of the knife. A full tang ensures strength, weight and balance. Most knives that have a full tang make it visable by fastening the handle on either side of the steel, leaving the steel viasble on the top and bottom of the handle.

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