The ceramic knife sharpener is a knife 14 to 30 cm thick and long blade. This is probably the knife to have in his kitchen. Originally intended for slicing and slicing, it is especially a multipurpose knife that can be used for almost all your cooking. More imposing than a universal knife, it is still one of the most manageable knives in the kitchen. His Japanese counterparts are called the santoku knife and the gyuto knife.
We hear more and more about ceramic knives, what are the differences with steel knives? The ceramic knife has many advantages: The ease of cutting is disconcerting! The hardness of the ceramic is higher than the steel: the knife remains sharpened much longer. Ceramic does not transfer metal ions into the food (obviously since there is no steel!).
The ceramic does not rust. Ceramic resists the acidity of food and does not denature their flavor. One disadvantage, but weight: The ceramic is very solid from the back to the front, but remains fragile in torsion from left to right (or vice versa). It is therefore advisable todo not use your ceramic knife to debone, crush or cut hard or frozen products . Check our gallery to inspire you!