Ceramic knives have become a favorite in many kitchens. These ultra-sharp, lightweight cutting tools keep their edge much longer than traditional metal blades. But when they do dull, you need special tools to bring back their edge. Let’s look at the best ways to sharpen your ceramic knives and keep them cutting like new.
Why Ceramic Knives Need Special Care
Ceramic kitchen knives, like those made by Kyocera, are not like your standard stainless steel blades. They’re made from zirconium oxide, a material that’s harder than steel. This makes them incredibly sharp and long-lasting. But this hardness also means you can’t use regular sharpening tools on them.
When I first got my ceramic chef knife, I tried to sharpen it with my standard steel rod. Big mistake! The rod did nothing to the ceramic blade. That’s when I learned that ceramic needs special care.
The Wrong Tools Can Damage Your Knives
Before we get into what works, let’s talk about what doesn’t:
- Standard steel honing rods
- Basic knife sharpeners
- Regular whetstones
Using these on your ceramic knives won’t just fail to sharpen them – they might chip or break your blade. Ceramic is hard but brittle. It needs diamond-based sharpening tools to restore its edge.
Best Sharpening Rods for Ceramic Knives
Diamond-Coated Rods
Diamond is the only material hard enough to effectively sharpen ceramic. The best sharpening rods for ceramic knives have a diamond coating. Brands like Work Sharp offer diamond-coated rods that work well on ceramic blades.
I’ve used a diamond rod on my Kyocera knives for years. The fine diamond particles gently remove material from the ceramic edge, creating a new, sharp cutting surface.
Electric Sharpeners with Diamond Wheels
Some electric sharpeners have settings made just for ceramic knives. These use diamond wheels to safely sharpen your ceramic blades. They’re easy to use but cost more than manual options.
Professional Sharpening Services
Companies like Kyocera offer mail-in sharpening services for their ceramic knives. This is a good option if you’re not comfortable sharpening them yourself.
How to Sharpen Your Ceramic Knife: Step-by-Step
If you decide to sharpen your ceramic knives at home, follow these steps:
- Choose the right tool – a diamond-coated rod or sharpening stone
- Clean your knife thoroughly
- Hold the rod or stone firmly on a flat surface
- Set your knife at a 15-20 degree angle against the sharpening surface
- Draw the knife across the diamond surface, from heel to tip
- Use light pressure – let the diamond do the work
- Make 5-10 passes on each side of the blade
- Test the sharpness on a piece of paper
- Rinse and dry your knife completely
The process is similar to sharpening Japanese knives, which also need special care due to their hardness and blade angles.
Common Mistakes to Avoid
When sharpening ceramic knives, watch out for these errors:
- Using too much pressure
- Sharpening at too steep an angle
- Moving the knife too quickly
- Sharpening too often when not needed
- Using the wrong type of sharpening tool
Brands That Make Great Ceramic Knife Sharpeners
Several companies make quality sharpeners for ceramic knives:
Kyocera makes diamond-wheel sharpeners specifically designed for their own ceramic knives. These work well because they’re made by the same company that understands the material.
Work Sharp offers versatile sharpening systems that work on both metal and ceramic knives. Their diamond abrasives can handle the hardness of ceramic blades.
AG Russell sells diamond-coated sharpening tools that can restore the edge on ceramic knives. They’re known for quality knife care products.
How Often Should You Sharpen Ceramic Knives?
One of the best things about ceramic kitchen knives is how long they stay sharp. You won’t need to sharpen them nearly as often as steel knives. Most ceramic knives only need sharpening once a year with normal use.
Signs your ceramic knife sharpening:
- The blade pulls or drags when cutting
- You need to use more pressure than before
- The knife crushes soft foods instead of slicing cleanly
- You can’t cut paper smoothly with the blade
Caring for Your Ceramic Knives Between Sharpenings
To keep your ceramic knives in top shape:
- Use them only on cutting boards made of wood or soft plastic
- Never cut on glass, stone, or metal surfaces
- Don’t use them to cut frozen foods or bones
- Store them in a knife block or with blade guards
- Hand wash only – never put them in the dishwasher
- Dry them immediately after washing
Following these tips will help your ceramic knives stay sharp longer, meaning less frequent sharpening.
DIY vs. Professional Sharpening
Should you sharpen your ceramic knives yourself or send them to a pro? Here are the pros and cons:
DIY Sharpening:
- Save money over time
- Sharpen whenever needed
- Learn a useful skill
- Control the exact angle and finish
Professional Sharpening:
- Get perfect results every time
- No risk of damaging expensive knives
- No need to buy sharpening tools
- Usually includes inspection for any issues
For most home cooks, a good diamond rod or sharpener is a wise investment. But if you have high-end Japanese knives or expensive ceramic sets, professional sharpening might be worth the cost.
What About Electric Sharpeners?
Electric sharpeners can work well for ceramic knives if they have diamond wheels. Look for models that specifically mention they can handle ceramic blades.
The advantage of electric sharpeners is consistency – they maintain the same angle throughout the sharpening process. The downside is they remove more material than necessary sometimes, which can shorten your knife’s lifespan.
Comparing Ceramic and Steel Knives
While we’re talking about sharpening, let’s compare ceramic and stainless steel knives:
Ceramic Knives:
- Stay sharp 10x longer than steel
- Never rust or corrode
- Are lightweight and easy to handle
- Need special sharpening tools
- Can chip if dropped or misused
Steel Knives:
- Can be sharpened with many different tools
- Are more durable against impacts
- Have more weight for certain cutting tasks
- Need more frequent sharpening
- Can rust if not properly cared for
Many professional chefs use both types in their kitchens. A ceramic chef knife works great for precision cutting of vegetables and boneless meats, while steel knives handle the heavier tasks.
Final Thoughts on Sharpening Ceramic Knives
Keeping your ceramic knives sharp isn’t difficult once you have the right tools. Diamond-coated rods and stones are your best friends for this task. With gentle, proper technique and the right equipment, you can keep your ceramic knives slicing perfectly for years.
Remember that prevention is better than cure – proper use and storage will keep your knives sharper longer. Use your ceramic knives as they’re intended, and they’ll reward you with clean, precise cuts and minimal maintenance.
Whether you choose Kyocera, Work Sharp, or another brand of sharpening tool, the key is using diamond abrasives and a gentle touch. Your ceramic knives will thank you with years of excellent performance in your kitchen.