Ceramic by its very nature is much harder than steel. That's a huge difference. It all sounds great, light and holds an edge for years, it's perfect. Well, ceramic knives do have a couple of characteristics that need to be explained. First, with hardness comes brittleness.
Ceramic blades can chip and break easier than steel blades if they are abused.
So they do require more care, you should never cut frozen food or pry with the tip or drop it, and if you open boxes with your ceramic blade-look out for hidden staples. Secondly, ceramic knives require sharpening techniques that are a little more involved than regular knife sharpening. You can only sharpen them with diamond. The edge can be touched up by gently running the knife on a fine diamond steel, but total re sharpening should be done by the manufacturer. All rights reserved.