You actually can sharpen ceramic blades but its a pain and their super brittle. But for cutting light tasks their far far superior. I’ve used many of them.
I’ve never been able to sharpen them. But I can sharpen my metal knives.
I highly recommend carbon steel Japanese knives. They are absurdly sharp and hold their edge for a long while. They can shatter like this sometimes, though a lot less dramatically, and usually after being dropped. They also need to be treated similar to cast iron, since they can rust if not cared for. Get one with a stainless cladding so you can just sharpen your knife if you accidentally let the blade rust.
Granted, I do a ton of volunteer work that involves a lot of food prep, so I need a knife that is sharp, holds an edge, and chan be sharpened as needed. I hate buying knives that will eventually need to be tossed because I can’t sharpen them. I love my Nakiri and Kiritsuke so much, can’t recommend japanese knives enough.
You actually can sharpen ceramic blades but its a pain and their super brittle. But for cutting light tasks their far far superior. I’ve used many of them.
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I’ve never been able to sharpen them. But I can sharpen my metal knives.
I highly recommend carbon steel Japanese knives. They are absurdly sharp and hold their edge for a long while. They can shatter like this sometimes, though a lot less dramatically, and usually after being dropped. They also need to be treated similar to cast iron, since they can rust if not cared for. Get one with a stainless cladding so you can just sharpen your knife if you accidentally let the blade rust.
Granted, I do a ton of volunteer work that involves a lot of food prep, so I need a knife that is sharp, holds an edge, and chan be sharpened as needed. I hate buying knives that will eventually need to be tossed because I can’t sharpen them. I love my Nakiri and Kiritsuke so much, can’t recommend japanese knives enough.