Ceramic Knife Sharpening

Ceramic knife sharpening is a big question for many who are looking to purchase ceramic knives.

The first and most important thing I want to say about the sharpness of a ceramic knife is that if you store them in a sleeve cover, block, or some protective device and do not pry, cut frozen food or bones with them, you will not have to worry about sharpening ceramic knives for many many years, even with daily use.

Now, 10 years down the road you may be revisiting the question of how to sharpen ceramic knives. There are basically three options to address this issue. The best and one that I recommend is to purchase a ceramic knife from a reputable company that has a guarantee and will accept a ceramic knife return to sharpen the blade for you.

There are independent professional companies that specialize in sharpening ceramic knives and even guarantee the removal of nicks and chips in the blade.

Another option is to purchase your own tool for sharpening ceramic knives. This is certainly an option if you have several ceramic knives and you do a great deal of chopping daily.

Here are the ones I recommend and they come in beautiful colors!


Next, let me give you a WARNING!


It is not recommended to use any type of coarse diamond file to sharpen your ceramic knives. The round and triangular rods are also not recommended. This is due to the problem of them chipping the edge of the knife blade and these fine microchips will cause the blade to drag and be dull.


YES, ceramic knife sharpening can be done and you can have a beautifully polished edge that is a very high level of sharpness.

YES, it is difficult to sharpen ceramic knives because they are extremely hard and they have a tendency to develop microchips along the edge if not sharpened correctly.

It is possible to use several home sharpening ideas. Ideally, the tool of choice is a diamond wheel that is powered with a 1,000 or greater diamond grit. The finer the grit, the better the polish you can get on the edge. Unless you own a knife business, this is probably not reasonable for home use. It is possible to use very fine sandpaper of silicon carbide that is a type of wet and dry sandpaper. This process is very slow, but it will work. You will have to secure the sandpaper and pull the blade across it 10 to 20 strokes on each side, using great pressure. Then examine the edge and repeat until the edge is sharpened to perfection.

For chips or nicks in the blade edge, you will need a sharpening device developed especially for grinding out these chips with a diamond-honed wheel.

The best option for most cooks that want their ceramic knife sharpening to be professional and to last another 10 years is to send it off to a reputable company that specializes in this art and has the professional equipment to do the job right. If you get a professional that knows how to sharpen ceramic knives, you will have an edge on your ceramic knife that is as good as new and will last another 10 years with daily use if cared for properly.

Here are my recommendations for getting your ceramic knife sharpened by a professional:

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