How to Sharpen a Ceramic Knife With a Steel Knife

If you have a ceramic knife, you probably know that it can become dull. This is because they are not made from steel like most kitchen knives.

They are instead made from zirconium oxide, which is much harder than steel. This makes them less susceptible to chipping and snapping than traditional steel knives.

1. Diamond Stone

Ceramic knives are very hard to sharpen and it is not easy to do so with a steel knife. The best method for sharpening a ceramic knife is to use a Diamond Stone.

Diamond Stones are designed to sharpen a wide range of knives and ceramics. It is a time-consuming process but will produce a great finish.

If you are new to sharpening your knives, you may want to start with a low grit stone and work up to 600-grit. Once you get the feel of using a diamond stone, you can move to a higher grit such as 1000-grit or 1200-grit.

Before sharpening your knives, it is important to lubricate the surface of your Diamond Stones. Paul recommends spraying a light layer of auto glass cleaner on each stone to ensure they do not rust.

2. Waterstone

Sharpening a ceramic knife can be a challenging task. Because of their brittleness and proneness to break, they need careful maintenance to keep them sharp.

Before you start sharpening a ceramic knife, make sure to prepare the blade with a hone or polish. This will help it last longer between sharpenings.

You should also use your ceramic knife only to slice through soft foods. Using your knife on hard or fatty items is likely to damage the edge, which will lead to it breaking.

A waterstone is a synthetic sharpening stone that uses water as a lubricant. It is softer than oil stones and cuts faster.

These stones are available in a wide range of grits, which can be used to shape the edge of your knife. They are typically made from aluminum oxide or silicon carbide, depending on the grit size.

3. Sharpening Rod

A honing rod is a handy kitchen tool that helps to maintain the sharpness of your knives. This rounded stick-like rod is made of either steel or ceramic and can be used to hone your knife’s blade in seconds.

You can also use a honing rod to realign the edge of your knife. This is a far more effective way to maintain the sharpness of your blade than simply sharpening it.

To use a honing rod, set the tip of your knife onto the rod and gently drag it along from heel to tip in a downward slicing motion. Repeat about 10-20 times alternating sides.

Ceramic knives need to be sharpened more often than metal ones do. This is because the fine microscopic edges that make up a ceramic blade can wear away more quickly than their steel counterparts.

4. Electric Knife Sharpener

Electric knife sharpeners are a great way to keep your knives at their best. They’re also easy to use, so they can be a convenient addition to your kitchen.

The right tool for you depends on several factors, including your budget and how often you use your knives. Generally, you’ll need a higher-end model if you frequently cook and are accustomed to using a sharp edge.

If you’re a beginner, a less expensive option might be more suitable. You can find affordable manual alternatives, such as Lansky’s Blademedic, that do the job for you and take up very little space.

If you’re looking for an electric knife sharpener that works on both ceramic and steel knives, the Kyocera X-Series is a good choice. It features a diamond grinding wheel and a cover that contains the grinding dust, so you can enjoy clean safe sharpening every time.

Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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