Ceramic Knife Vs Steel

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Looking for the best knife for daily use? Then you’re in the right place!

The current market for knives is dominated by either steel or ceramic knives. Ceramic knives have become very popular in recent years owing to their versatility, ease of use, and longevity. 

However, a classic steel knife will always have a special place in the heart of any professional or home chef. 

But what is the difference between ceramic vs steel? Steel knives are the go-to cutting tools for all types of food. They are reliable, versatile, and can be used for daily cooking. Ceramic knives don’t rust but may not be suitable for cutting hard or dense food.

Read below to learn more about the differences between both types of knives and the best one for your use!

Ceramic Knives

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Ceramic knives are relatively new but have become a fan-favorite among home chefs due to their convenience and versatility. 

They are made using high-tech precision cutting and sharpening that turns an ordinary piece of ceramic into an extremely sharp cutting tool.

These knives are available in different patterns, which means that you can personalize your cutting experience and express yourself through your tools too! 

They are also extremely durable and versatile. For example, ceramic knives will be able to maintain their sharpness more than steel knives. 

This is especially true if you only plan to use the ceramic knife on soft foods. Ceramic is a naturally tough material that can be molded to any shape or form and once it sets, it becomes super durable. 

Sure, ceramic knives can’t match the sheer strength and durability of steel knives but they can hold their own when it comes to everyday cooking. 

Another noteworthy point: ceramic knives are also way lighter than steel knives. This means that you can use them for longer without getting tired. This will come in handy when cooking large meals at home or for a party! 

Here are the advantages of ceramic knives:


Ceramic knives are surprisingly sharp, and because of their blade design, they can maintain their sharpness for longer. However, ceramic knives are mostly only good for soft or mildly dense foods. 

While the blade will be able to resist chips, ceramic knives are prone to having more microscopic damage than steel knives which means that even though the blade may look fine and may maintain its sharpness for longer, it will eventually develop uneven dull spots depending on how you use the knife. 


Ceramic knives can easily withstand drops but you might have to go for the high-end and high-quality knives to get this benefit. Most low-quality ceramic knives are prone to breaking from waist-length fall damage.

However, high-quality ceramic knives will be able to resist fall damage but keep in mind, they aren’t steel! Ceramic is still susceptible to damage and breakage and the knife will break if it falls multiple times. 


Ceramic knives are easy to maintain. They are usually dishwasher friendly and will be able to maintain their pattern or design as well but you may have to refer to the owner’s manual on how best to wash your particular knife.

Each manufacturer has different care instructions so please follow them to get the most out of your ceramic knife. 

Also, ceramic knives are a bit difficult to sharpen and they usually require a professional touch.

They also require specialized sharpening tools like diamond-infused sharpeners, but don’t worry, they aren’t as expensive as they sound, and they’re worth the investment.


Ceramic knives are available in several varieties but aren’t as ubiquitous as steel knives. If you want specialized knives for different scenarios then you might want to stick with the steel blade.

But for everyday cooking and general cutting purposes, a single ceramic knife will do just fine. 

Steel Knives

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Steel has been the default material for making knives. Mankind has been using steel for centuries and this material has kept up with changing dietary trends with ease too.

Whether it is thick pieces of boneless or bone-in meat, nuts, hard fruits, vegetables, or more. The steel knife will be able to glide through everything with precision and reliability. 

As a material, steel is extremely robust, especially in the context of cooking. Many people believe that a good steel knife is usually a lifetime investment since you can reuse it as many times as you want. All it needs is sharpening and cleaning – that’s it!

Steel knives are also preferred by professionals and while they are a bit costly, they will prove their worth over time as they are extremely reliable, durable, and will stay with you for decades.

So much so that even if a steel knife catches rust, it can be renewed by any professional knife shop!

Here are a few advantages of steel knives:


When used on hard food, steel knives will be able to maintain their sharpness without getting dull. This factor is extremely important because as you use the knife on rough or hard surfaces, it will slowly chip away the blade until it becomes noticeably dull. 

Steel knives are generally durable which means that they will be able to resist microscopic or macro-level damage after each use.


Steel knives will be able to maintain their structure and sharpness even if they are dropped from shoulder height. This is in stark comparison to other types of blades, like ceramic knives which are susceptible to breakage. 

A high-quality hibachi or typical steel knife also comes with a high-grade handle that can add to the weight, comfort, and durability of the knife too!


A steel knife is much easier to maintain as it can be cleaned without any special indication. You can put it in a dishwasher or manually wash it with virtually any detergent without damaging it. 

These knives can also be sharpened at home!

There are many inexpensive knife stones and sharpening tools that you can buy to help you keep the blade sharp. This means that even if the knife gets dull, you can just sharpen it for a few seconds before each use. 


Since steel knives have been the default choice for many people, they are available in many different varieties. Japanese blades, for example, are available for almost every type of food group. 

For example, you can find a specific knife for deboning fish and meat. You can even find steel knives with different lengths and designs for other cutting purposes too!  

Which One Should You Get?

When it comes to choosing between the two, you may have to assess your expectations.

For example, for daily and typical use, a ceramic knife could be the better option since it is lighter, rust-free, and will be able to maintain its sharpness for longer.

However, for all types of cutting, the steel knife will win by a mile just because of how versatile and durable it is. The steel knife can be used to cut through soft and hard food and can even be used to cut through bone with ease too.

Here is a quick comparison between the two types of knives:

Ceramic KnifeSteel Knife
SharpnessExtremely sharp, can maintain its sharpness for longer.Extremely sharp, can maintain sharpness, and is easily resharpened.
DurabilityNot that durable, especially when dropped.Extremely durable. Can last a lifetime. 
AvailabilityMay not be available in different varieties.Is available in several varieties. 
CostCheaper.A bit expensive.
WeightLighter.A bit heavier.
MaintenanceMay require professional help to resharpen. May also require special cleaning instructions.Very easy to resharpen and clean at home. Can be washed just like any other utensil. 
Best forSoft foods like fruits, vegetables, fish, and boneless meat. Virtually every type of food. Can even be used to cut a rope. 

In the end, it all comes down to your personal preference. If you are someone who is looking for a cheaper, lighter, and sharp knife that you can use without fussing about the technicalities, then you can easily get by with a ceramic knife.

But if you are someone who is more demanding and requires a knife that can keep up with your cooking prowess and is easy to maintain, then a steel knife will be an extremely worth-it long-term investment. 

Related Questions

Ceramic and steel knives have tremendous utility and if you want to truly future-proof yourself then we highly recommend that you invest in both types of knives!

Now that you know the difference between ceramic and steel knives, here are some related questions:

Can ceramic knives be sharpened using steel knife sharpeners?

No. Ceramic knives require a different set of sharpening tools made using specialized materials.

Sharpening a ceramic knife with a common blade stone or a wet stone may damage it. Always check the indications provided by the manufacturer for more information on how to use the knife properly. 

What is the best all-purpose knife?

The best all-purpose knife would be any high-quality steel knife. Steel is the default choice for professionals worldwide since it is extremely durable, easy to maintain, and can be used for all types of cooking styles and cuisines. 

What knife is better for avoiding fruits from browning? 

Ceramic knives are better in this scenario! Fruits and vegetables brown due to oxidization and many studies have linked the use of steel knives to increased oxidization due to the presence of iron, copper, and other materials. 

For example, if you cut an apple with a ceramic knife vs a steel knife, you may find the ceramic-cut apple slices to brown more slowly than the steel-cut slices. 

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