PSA: that $50 ceramic knife set from the kitchen store shattered on an onion

I grabbed a fancy looking ceramic knife set on sale for fifty bucks thinking it'd be a step up from my beat up steel ones. First big chop into a sweet potato and the blade snapped clean in half, sending shards across the counter. Has anyone else had better luck with those, or should I just stick to stainless?

2 comments

2 Comments

loganl221mo ago

Yeah @xena_brown50 is right about the brittleness, but I think the real issue is that cheap ceramic knives are usually made with lower quality material that chips way easier than the good stuff lol. I've had a mid-range ceramic blade last years for soft stuff like fruit and boneless meat, just never use them on anything hard or frozen.

xena_brown501mo ago

That "first big chop" story is EXACTLY what happened to me with a similar set. Ceramic knives are super brittle, they can't handle any twisting or hard veggies without snapping. Just stick with good stainless steel, it'll last you years and you won't be picking ceramic shards out of your sweet potato.