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“Advanced Ceramics: formed by nature, perfected by science”
Like diamonds and sapphires, the elements of ceramic are formed in nature through thousands of years of crystallization, extreme temperatures, and literally tons of pressure. The result is a pure, dense, unrelenting material that is 50% harder than steel, close to diamond in hardness.

different types of cristals

Advanced ceramic is second only to diamond in hardness Long-wearing and corrosion-free, ceramic parts are often used in bone replacement procedures In fact, ceramic components are used in satellites, racecar brake pads and other applications that require extreme wear-resistance. For those components that would virtually disintegrate if made from metal, ceramic is the material of choice. The strength and density of ceramic materials allow the blade to be ground with microscopic precision by diamond wheels. The result is a razor-sharp blade that retains its original sharpness more than 10 times longer* than steel knives. * Result of tests performed at Kyocera factory in October 2004

ceramic hardness graph


A ceramic knife is a knife made out of very hard and tough ceramic, often zirconium dioxide (ZrO2; also known as zirconia). These knives are usually produced by dry pressing zirconia powder and firing them through solid-state sintering. The resultant blade is sharpened by grinding the edges with a diamond-dust-coated grinding wheel. Zirconia ranks 8.5 on the Mohs scale of mineral hardness, compared to 6 to 6.5 for hardened steel, and 10 for diamond. This very hard edge rarely needs sharpening. Zirconium oxide is used due to its polymorphism. It exists in three phases: monoclinic, tetragonal, and cubic.

ceramic scale hardness

Cooling to the monoclinic phase after sintering causes a large volume change, which often causes stress fractures in pure zirconia. Additives such as magnesium, calcium and yttrium are utilized in the manufacture of the knife material to stabilize the high-temperature phases and minimize this volume change.

mikale_zirconium_ceramic_knife


The highest strength and toughness is produced by the addition of 3 mol% yttrium oxide yielding partially stabilized zirconia. Issues : Ceramic knives may present a security problem as ceramics are not seen by conventional metal detectors. To hinder misuse of concealed knives many manufacturers include some metal to ensure that they are seen by standard equipment.

kyocera ceramic knifes

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Ceramic knives can be detected by extremely high frequency scanners (e.g. millimeter wave scanners) and X-ray backscatter scanners. Suppliers “ Ceramic blades have become increasingly popular over the last decade, especially due to the light weight, and limited need for sharpening. Kyocera, Asahi and Tivosan are three of the more established ceramic knife brands. Newer design focused brands include Bodum, Edge of Belgravia and Mastrad. Some of the traditional steel knife manufacturers, such as Victorinox, have also launched ceramic knife ranges .

kyocera knifes

A Kyocera Advanced Ceramics knife feel - incredibly light yet perfectly balanced in your palm,the blade - beautifully ground with razor sharp precision. Kyocera claims that advanced ceramic blades offer superior edge retention, holding their edge at least 10 times longer than other professional cutlery, including high carbon steel. “Recent tests show that the life of a Kyocera ceramic blade without resharpening is approximately 15 times that of a typical steel blade.” – The Cutlery and Allied Trades Research Association (CATRA), an independent testing organization. Another advantage of ceramic is the purity factor – there are no metal ions.

ceramic kyocera knifes



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Ceramic knives, slicers or peelers won’t brown foods or transfer a metallic taste or smell, so your creations will always look and taste the way they should – fresh. Since ceramic is impervious to acids, oils and salts, the blades will never rust. You can expect smooth performance from Kyocera’s coffee mills and spice mills with their advanced ceramic grinding mechanisms.

Kyocera_edle_Keramikmesser_fuer_Sie_kyocera_ceramic_zirconium_knife


Brand new ceramic, high carbon and stainless steel knives were put into a Honda “sharpness testing” machine. The tester holds each blade with a constant force against a stack of paper and then slides the blade 3.5 inches to produce a slicing action. Paper was used because it’s much more abrasive than vegetables. As the test is repeated 1,000 times, the ceramic blade stays sharper longer than the other two blades. Not all ceramic knives are created equal. Kyocera company said that there are some differences between advanced ceramic blade and another ceramic brand magnified 562 times. Kyocera's micro-grain ceramic is more dense, and its cutting edge is sharper - just two reasons that Kyocera is the undisputed worldwide leader in ceramic cutlery.



Ceramic vs Metal How does a ceramic knife differ from a metal knife?
The only difference is the material the blade is made out of. If you know anything about knives, you’ll know the blade is the most important part of the knife, thus making ceramic and metal knives very different.
What happens when you replace the most important part of a knife?
You’ll get a bunch of pros and cons. PROS - For it’s price, there better be some pros.


Set_of_ceramic_knifes
SHARPNESS - The materials that make up a ceramic blade is very hard. It’s the second hardest material, right after diamonds. After it’s sharpened, it can keep it’s razor sharp edge and will not wear out. If you ever do need to sharpen it, most of the manufacturers will sharpen it for free. Manufacturers of metals knives will never offer you that service since they need to be sharpened so often.

ODORS - Ceramic material is not very porous at all. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won’t transfer to the next food item.

SANITARY - Ceramic blades are very dense, with very little pores. Just like your face, the less pores there are, the less dirt and grime can get into the pores. A quick rinse in warm water will get your ceramic knife a lot cleaner than a thorough scrubbing on a metal knife. WEIGHT - Ceramic material is very light weight. The lighter the weight, the less strain on your arms and shoulders. You can rip through all your cutting like a pro.

RUST - No metal means no rust. CONS - It’s not perfect.

BRITTLENESS - Hardness doesn’t mean it’s not breakable. Ceramic knives aren’t meant to cut hard food such as frozen foods, bones, or anything that isn’t easily sliced. The blade is sharpened so thin that anything hard can put a chip on the tip. The knife can be dropped tip down without shattering, but the thin tip and edge can chip away. Chips can be fixed with a sharpening but we still do not recommend it. If you dropped a metal knife tip down, the blade would bend and require a professional alignment as well.

VERSATILITY - It’s not the most versatile knife in the kitchen. It doesn’t make a great all purpose knife, but it does excel at it’s intended purpose, slicing! Save those rough tasks for you butcher’s knife. Is it worth the price? To begin, I really don’t think they are that expensive. You can get a top of the line ceramic knife for around $350 (such as the Kyocera Kyotop Knives), and many more super high quality ones for less than $100 (such as the Miyako 7inch Glossy White). Shop around for a high quality metal knife and you’ll be looking to spend over $300 or more! Most people think ceramic knives are expensive because they can’t find a cheapie $10 one from Walmart. Each ceramic knife goes through a long manufacturing process which makes it high end.

 

 

 

 

 


http://www.kyoceraadvancedceramics.com/
http://www.myceramicknives.com/ceramic-vs-metal/ 
http://en.wikipedia.org/wiki/Diamond                        

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