Any housewife wants the kitchen in her personal kingdom to always be in perfect order, any thing could be found, household appliances worked like a Swiss watch, and knives in sharpness competed with Zadornov’s most caustic monologues.
However, cleanliness itself needs to be restored, the equipment fails from time to time, the blades at the knives become dull, they have to be sharpened.
But - lo and behold! - To help the housewives, special knives - ceramic ones - were made. Their basis is not steel, as usual, but an alloy of zirconium oxide. Such ceramic knives received positive reviews due to their special hardness and strength, which almost surpassed even superhard minerals - diamond and corundum. That is why "zirconia ceramics" is used in dentistry in the manufacture of needles for drills, as well as in hair clippers.
Thus, durability, durability, wear resistance became the main indicators that provided zirconium oxide with such a wide and versatile application. And ceramic knives, reviews claim, have become one of the most coveted gifts in the kitchen.
Benefits
So, we will focus on those pluses that the hostess at the home stove or the chef in the restaurant kitchen receives, working with ceramic knives:
- such knives do not need to be sharpened regularly. Without exaggeration, we say: a similar tool can be used every day for several years. Ceramic knives, reviews emphasize, even after three years of operation, they look like brand new, the blades are whole, without scratches. If, after a certain number of years, the tool began to need sharpening, there are ceramic sharpeners for this;
- ceramic knives, reviews tell us, are cleaner and safer for our health than steel ones. This is explained simply: ceramics do not oxidize, do not enter into chemical reactions with products. Because zirconia ceramics are used primarily by those who sincerely care about their physical condition;
- ceramic blades are damaged, chipped, and deformed when sharpened rarely. For this to happen, the rules and regulations of operation must be violated.
Manufacturer brand
All reviews of ceramic knives contain a warning: when buying, you should pay attention to the country of origin, and not just the price. The dominance in the market of cheap products from China thoroughly hit the quality of the goods. Zirconium knives made in China will be fragile and not very suitable. They wear out quickly, causing severe disappointment among their owners. And, on the contrary, the products of pioneer companies from Japan (namely, the Land of the Rising Sun owns the honor of a brilliant invention!) Will become excellent helpers in the kitchen for many years. They are made from black and white zirconium dioxide by sintering technology in furnaces at a temperature limit of 1600 degrees Celsius. From the time of "hardening", i.e. “Baking” the strength of the knives and depends: the longer, the stronger. Choosing a ceramic knife, reviews suggest that preference should be given to Japanese firms Samura and Kyocera.
Mistresses note
Nothing ever happens in this world, not even ceramic knives. Yes, they fail too. But there are several rules that it would not hurt to know those who liked these things and who are sorry to part with knives.
- Black ceramic knives, reviews tell us, stronger than white, because they are longer in the ovens, which means they are more baked.
- It is impossible to scoop up, cut bones with such knives, they will lose their marketable appearance, or they may simply deteriorate.
- You should not try to cut them products only from freezers - this and steel do not like.
- A ceramic knife is a kitchen knife; it is not suitable for tourist needs or as a penknife.
- When buying, it’s nice to pay attention to the handle of the knife. If it is made of rubberized plastic, such a knife will conveniently lie in the palm of your hand, will not slip out, and the cooking process will become even more convenient and enjoyable.