How to choose a quality ceramic knife: the advantages of the material. Do-it-yourself ceramic floor tile knife How ceramic knives are made

Instruction

Ceramic knife blades are made from zirconium powder, which is pressed, fired in special furnaces and turned into a high-strength ceramic material. The knives are very sharp, their strength depends on how long they were fired in the oven - if you keep them for less than a day, they turn out to be fragile, which is what distinguishes Chinese fakes. Therefore, it is important to be able to choose the right knives, given the fact that real durable ceramic knives are expensive.

It is very difficult to distinguish a fake from a real knife only by the blade: they look the same, they need to be checked for strength, which is often impossible when buying. But you can detect a fake in another way: in cheap knives, the blade is attached to the handle with ordinary superglue, which ceases to act after a while, causing the blade to pop out. Carefully consider the method of fastening: if the blade is well welded to the handle, most likely, it is also made according to the correct technology. Ignore the "Made in China" labels: real knives are also made in China.

Estimate the price of the product: good ceramic knives cannot be cheap. A set of knives from well-known firms Frank Moller, Kelli, Bergner costs about 3-4 thousand rubles. Do not buy sets that cost less than a thousand rubles. There are knives with black ones that are significantly more expensive. This is not only a matter of design, such blades are considered professional, they are sharper and more durable, but they also have a corresponding price. They are bought mainly for restaurants. This does not mean that white knives are not good enough - they are great for the conditions.

Pay attention to the handle of the knife. As a rule, they are made of plastic, but there are also wooden models. Plastic is easy to clean, but looks cheaper, although the quality is not inferior to wood. Wooden handles are less durable, the wood can crack and bacteria can grow in it. But in general, this is a matter of taste and compliance with the interior of the kitchen.

Choose the size and shape of the knife according to your needs. Some products are designed for fruits and vegetables, others for bread, others for meat. Remember that ceramic knives cannot be used to cut hard foods, such as bones, nor can they open jars.

And last but not least, pay attention to the design of the knives. There are many options, the blades can have different shades, the handles come in different shapes and colors. Often the set includes special vegetable cutters or pizza knives, but such sets are more expensive.

!
This article will be of interest to everyone who is not indifferent to knives and their varieties. In it, John, the author of the YouTube channel "John Heisz - I Build It", will introduce you to the process of making a knife from ceramic floor tiles.

I must say right away that this is not a simple matter and it strongly depends on the chosen ceramic tile. Even porcelain stoneware comes in very different grain sizes.

Materials.
- A piece of ceramic tiles of the required size
- Container with water

Tools used by the author.
- Belt sander
- Bulgarian with a diamond disc
- Needle file with diamond coating
- Marker.

Manufacturing process.
So, is it possible to make a knife out of tiles? John suggests that the short answer to this question would be yes, you can make a knife out of floor tiles. However, it is very difficult to make it sharp enough to cut. But even if you manage to make it sharp enough, the edge of the knife will not last long because the tile is too fragile. And yet the author has been wanting to do this for quite some time, and today is the day.

So, he has a piece of tiles, from the set that lies in his kitchen. This type of tile is known as porcelain stoneware. It is harder, while ceramic tiles are only hard on the outside, but soft on the inside.

And then the author began to cut the workpiece using an ordinary grinder with a diamond blade, which perfectly cuts stone, tile and concrete. As you can see, the disk makes a rather rough cut, parts of the tile break off on turns.

The disc easily removes the tile material with its side part. This is the fastest way to do the initial shaping of the bevels of the knife, and here you can see that the author is taking off the bevels on both sides, trying to make them thin enough.

John tried sharpening the blade with a needle file and dampening it with water. Moreover, it is impossible to take too narrow, because the edge will be cut off too easily and there will be irregularities. You can see that the author has a rather large chip, which can be a problem later, so he changes his strategy.

John quickly ran out of patience with the needle file, especially since it is a little worn, although it is also used for tiles. The author will try to do the rest of the sharpening of the blade on his homemade belt grinder, with a belt size of 2x72 inches. He has silicon carbide bands and they are used for glass or tile sanding and the author has used this method before to make a stone ring and it worked really well.

But ceramics is much more difficult. It took about twenty minutes just to level the edge of the blade, descents and eliminate chips. As a result, the necessary sharpness of the edge of the blade was obtained, although the author was worried that chips would begin again.

This gave John the confidence to work on the rest of the knife. Therefore, it smoothes the butt of the knife, the back and belly of the handle. Also, slightly tilting the edge of the butt and other parts to the surface of the tape, got rid of small chips.

Then the author decided that he would sharpen it in the fresh air with a diamond file with water. But as soon as he began to do this, the chips instantly went again. The tool is clearly not suitable for this.

Therefore, the author returned it back to the workshop, and chose another grinder for further processing of the blade. This is a smaller author's machine with a tape measuring 1x30 inches. And for it there is a very thin diamond blade, which the author purchased to sharpen tungsten carbide cutters. As you can see, it works very well, the author is actually surprised that the sharpening of the blade turns out.

The author's opinion is that it is really very difficult to work with ceramics using a needle file. Everything happens for one simple reason - you automatically work with it like with a saw, and when you return, you get chips. You may not be adjusting the pressure very well. And on a grinding machine, the belt moves in one direction, and the area of ​​\u200b\u200bcontact with it is larger.

In general, John turned out such a control paper cut.

Choosing the best ceramic knife We study the advantages and disadvantages of ceramics and learn how to properly care for it.

Recently, ceramic-coated cookware has been gaining popularity. This material is not by chance a success in the kitchen. It is not only environmentally friendly, but also reliable and durable. In addition to dishes, ceramic knives are also in high demand. A ceramic knife is made using a special technology that allows you to create a fairly sharp blade that does not require sharpening for a long time.

Advantages and disadvantages

Ceramic knives were first made in Japan twenty years ago. Unlike metal counterparts, ceramic products do not change the taste of products during cutting, do not give them the taste and smell of metal. For the manufacture of blades, compressed zirconium powder is used, which, by firing in special furnaces, becomes a high-strength ceramic material. The strength of the blade depends on the time it has spent in the oven. A knife that has lain there for less than a day is likely to be fragile and break quickly. This is typical for Chinese fakes.

Before buying, you should make sure that the product is durable so as not to purchase a low-quality product. First of all, you should pay attention to the price, since branded knives cannot be called cheap. It is also necessary to familiarize yourself with the pros and cons of such products in advance.

Advantages:

• Stylish design. Ceramic knives have an attractive, modern high-tech look. Handles are usually made of rubberized plastic or silicone in a hand-friendly shape. Chinese counterfeits typically have the handle halves glued together, while high-quality Japanese examples have the handle firmly welded to the blade.
• Not susceptible to staining. You can not be afraid for the whiteness of the knife, because high-quality models do not absorb either the color or the smell of the products during the cutting process. This is the most hygienic type of material, it is safe and does not harm the human body.
• Sharp blade. For the first few years after purchase, a ceramic knife will be as sharp as when it was first used. With this knife you can cut any food: from meat, hard vegetables, to bread. Moreover, even the softest of them will be cut into thin slices, not crumble or wrinkle.
• A light weight. Unlike metal counterparts, ceramic products are relatively light in weight. In the process of cutting products, you do not have to make as much effort as metal knives require. It is enough just to smoothly move the knife away from you, without much pressure on it.

• Possibility of breakage. Unlike their metal counterparts, ceramic knives break fairly easily if not handled with care. They are afraid of falling on a hard kitchen floor (tile or stone floor), and they are also not recommended to cut too hard foods like frozen vegetables, bones, and you should also not crush ice.
• High price. A high-quality ceramic knife costs a lot of money, but the price is justified by the high performance of the product.
• Cannot be washed in a dishwasher. Only hand wash in soapy water is suitable for ceramic knives. Also, do not expose them to boiling water and temperature extremes, as small cracks may form on the surface of the blade.

It is better to store ceramic knives separately from the rest of the dishes and cutlery, in a stand specially designed for this. They should not be kept together with glass and metal products. Use a wooden or plastic cutting board to cut food. Products made of stone and glass will not work. from ceramics should be made in the workshop on a special machine. At home, it is almost impossible to sharpen a knife with high quality.

How to choose?

The choice of a ceramic knife should be taken with all responsibility. To get a really high-quality product, you need to pay attention to many details. This applies not only to price and brand, but also to the size, shape and material of the handle, blade color, etc.

Blade length and color

One of the main criteria by which a ceramic knife is selected is the length of its blade. This may affect the functionality of the item and its usability. Short blades on knives are ideal for peeling vegetables, while medium blades are considered universal and suitable for different types of products.

The black knife is considered the most durable. Therefore, if you plan to do daily painstaking work in the kitchen to cut food, it is better to give preference to a knife with a black blade. The technology of its production includes the use of a special dye and a longer keeping of the product in the oven. But the price of such a knife, compared to white models, will be much higher.

The standard option is a ceramic knife with a white blade. It is cheaper and also suitable for daily cooking. This option is most often found in kitchen interiors.

Types of handles

The choice of handle material is just as important as the choice of blades. Wooden handles are considered the most popular, followed by plastic and rubberized options. Each of them has its own positive and negative qualities, so you should focus on your own preferences and convenience. Products with a wooden handle are considered environmentally friendly and are suitable for lovers of eco-style, while rubberized ones do not slip even in wet hands.

Functional purpose

Ceramic knives should be selected according to your own requirements and needs. Most of all they are suitable for peeling and cutting vegetables and fruits. For cheese, they are considered not the best option, as thin layers are likely to stick to the blade. You should not look for a universal model for yourself that is suitable for everything. It is better to purchase several products that differ in shape and size for different types of products.

Well-known brands offer a range of ceramic knives suitable for different tasks. Conscientious firms that manufacture quality goods will not advertise universal models. Ceramic knives are produced only in Japan, China and Russia. It is the Japanese who offer better options, in fact, they are the creators of this product.

Usage

In order for kitchen ceramic knives to last longer, you should learn a few rules that will help maintain their attractive appearance and performance.

1. Ceramic knives should not be used for products that are too hard.
2. Suitable for cutting, plastic or silicone. Porcelain, metal, stone and glass products will reduce the life of the knife.
3. Work with a knife should be smooth, without sudden movements.
4. In order not to damage the cutting edge, do not scrape the surface with a knife.
5. It is impossible to throw a knife flat, so as not to chip the blade from the handle.
6. Washing is allowed only by hand in warm water using a soapy solution. Sudden temperature changes and boiling water are unacceptable.
7. Ceramic knives should be stored separately from other cutlery to avoid crushing the edge of the blade.
8. Care must be taken when handling a ceramic knife and, if possible, do not drop it on the floor, as this will most likely lead to breakage of the product.

Despite the rather harsh operating conditions of a ceramic knife, unlike a metal one, it continues to gain popularity among buyers, especially among women. One of the main advantages is the long absence of the need for sharpening. Also attracted by the high environmental friendliness of the product, not susceptibility to oxidation, preservation of the natural taste and smell of products. And its attractive appearance will decorate any kitchen interior.

Ceramic knives

Today Ceramic knives are becoming more and more popular and people are turning to reviews (reviews) to make a choice, to understand pros and cons of ceramic knives.

I tried to find answers to the most frequently asked questions that will help you solve one of the most important questions: do I need this in the kitchen or not?

Pros and cons of ceramic knives and other frequently asked questions

1. What are ceramic knives made of?

For the production of knives, zirconium dioxide is used, which is represented by colorless crystals. These mineral crystals are also used to make cubic zirkonia - stones that imitate diamonds. In industry, zirconium dioxide is used for the production of glass, ceramics, enamels, and in dental practice for the manufacture of dental crowns. First, the minerals are pressed, then hardened for a very long time in special furnaces.

2. What are the advantages of ceramic knives?

• They have an ultra sharp ceramic blade, the blade of a ceramic knife feels like a razor blade.
• Ceramic does not rust. Since ceramic knives do not rust, they have a number of uses that are different from metal knives. For example, divers use them to work underwater.
• Naturally, such knives do not smell of iron. And all kinds of other smells do not stick to them.
• For example, if you cut a fish and leave an unwashed knife until the morning, and in the morning just rinse it with water, then the smell will not remain.
• Using ceramic knives, your products will never darken or change taste. This phenomenon is called chemical neutrality. For example, you cut an apple, but it does not darken. Therefore, such knives are preferable to use for cooking for children.
• Ultra light. Such knives will never load your hand, even with a large and long amount of work. Plus, the colorful handles of such knives are ergonomically comfortable.
• And the knives themselves are beautiful and spectacular, the base of the knife can be white or black and even have a special pattern.

The black blade is made from black zirconium oxide and offers increased durability. This type of knife goes through an additional firing process that creates very strong bonds between the molecules. The white ceramic blade is also made from zirconium oxide, but does not go through this expensive firing process.

3. Do ceramic knives need to be sharpened?

Yes, such knives also require sharpening, but at least for the first five years you will not have to worry about this.

4. How to sharpen such knives?

For sharpening use specialized sharpening tools.

5. What are the disadvantages of ceramic knives

• Very fragile. The brittleness can be compared with glass. The enemy for such a knife will be tiles on the floor, if you often drop everything on the floor, then such a knife will not serve you for a long time.
• These knives are not suitable for glass cutting boards.
• It is better to store such knives separately from other cutlery or avoid contact with metal objects, as the blade may begin to crumble.
• Not recommended for washing in dishwashers.
• Ceramic knives are not used for cutting hard, large or frozen foods. For example, you should not cut watermelon, pumpkin or melon with such a knife, chop nuts, chop bones or anything in a big way.

What conclusion can be drawn: a ceramic knife is not universal. Suitable for cutting fruits, herbs, vegetables (the pieces are thin and neat), soft fish and meat fillets, bread (even the freshest bread does not crumble when cut).

And in this video you can see Kenji ceramic knives in action (cutting vegetables, fruits, meat, fish)

6. Which countries produce ceramic knives

The main suppliers are Japan and China, Switzerland and Germany are currently involved in the production.

And this is a list of companies that, according to Internet users, scored the most positive reviews Mayer & Boch, Welen , Kyocera Winner , Kenji, Vinzer, Gipfel. And those that break: Samura (reviews 50/50) , Kitezh, Chinoda .

Ever since in 1985 the Japanese firm Kyocera started production ceramic knives disputes about the expediency of their use do not subside. To date, an unusual product has both its fans and ardent opponents, who have a weighty argument for their position. In order to understand the ranks of which of the camps you are ready to join, consider the main pros and cons of a ceramic knife.

Advantages of ceramic knives

1) Ceramic knives are based on zirconium dioxide, which is pressed in powder form in molds and subjected to long-term firing. Thanks to the resulting fine crystalline structure, we have a knife with a blade hardness of approximately 8.2-8.5 on the Mohs scale. For comparison, steel boasts a maximum of 6.2 on the same Mohs scale. This is the explanation for what Ceramic knives keep sharpening for a very long time. Manufacturers generally assure buyers that a ceramic knife will never require additional sharpening. However, this is nothing more than a publicity stunt. Any knife will become dull sooner or later, another thing is that a ceramic one will do it much later;

2) Zirconia ceramic knives are very sharp. They do an excellent job of slicing bread (without crumbling it at all), vegetables and boneless meat. It is easier to show it once in order to dispel all doubts about the sharpness of ceramic knives;

3) Ceramic knives Corrosion is not terrible, and all the troubles that accompany it. In addition, they are chemically neutral and do not oxidize products (cut with a ceramic knife - they retain their color, taste and smell, without a metallic taste). Due to the high density of the material, ceramic knives prevent the growth of bacteria and the formation of stains on the working part of the knife itself;

4) Aesthetic appeal and comparative lightness of the knife. Ceramic knife lighter than its metal counterpart. This is especially valuable for people who spend a lot of time in the kitchen - when working with a knife for a long time, the hand will get tired much less;

5) Ceramic knives are quite unpretentious in their care. They are very easy and quick to clean from any contaminants. However, the use of a dishwasher in this case should be abandoned, sooner or later this will negatively affect the knife. Ceramic is a rather fragile material that should not be put at risk once again.

Cons of ceramic knives

1) The hardness of ceramic knives is paid for by their fragility. This does not mean that the knife will break from the first fall, but you should definitely not abuse it. Sooner or later, the resulting microcracks can transform into something more serious. Knives require careful and careful handling - if used improperly, the knife may well break, but these are not the problems of the knife itself, but the way it is used. Most of the reports of broken knives, chipped tips, and crumbled cutting edges come from people who misused the knife or didn't follow the rules for using it.

Crash tests of ceramic knives.

2) Lack of universality. This point follows entirely from the first. ceramic knife you can’t chop bones, try to open cans with them, cut frozen foods. Moreover, you should work with such a knife on wooden or plastic boards. Violation of these rules will lead to the fact that the cutting edge will simply crumble, and the knife will lose almost all of its positive properties.

3) The complexity of sharpening. Sooner or later (even with careful handling) the cutting edge will become dull, and the question of sharpening the knife will arise. It will be more than problematic to do this yourself, for this you need special tools with diamond coating. It will be safer to give the knife to a specialized workshop. However, there are also automatic devices for sharpening ceramic knives. The Japanese corporation Kyocera produces two models of such knife sharpeners - Kyocera DS-20 (mechanical) and Kyocera DS-50 (electric). Both sharpeners restore the sharpness of the knife well and can even straighten small chips up to 5 mm. Of the alternative analogues, it is worth noting the Kasumi 33001 sharpener, which has compartments for sharpening both metal and ceramic knives.

Buy or not ceramic knife- Individual choice. If you are willing to pay decent money for a ceramic knife and use it for its intended purpose, then most likely you will be satisfied. If you buy Chinese models and carelessly treat them, then the consequences will not leave you waiting. This is exclusively a kitchen knife designed for cutting vegetables and bread, and not a universal tool that can chop everything that comes to hand.

It should be noted that the article considered ceramic knives from well-known manufacturers, such as Samura, Kyocera, Swiss Home, etc. Which have long gained a reputation as reliable manufacturers of these products.

Post Views: 509