KIKUSUMI Ceramic Knife Cutting Guide


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It is important to note the differences between steel and ceramic knives.  They are different materials and are made in different ways and yet both can be used to cut effectively.  For this reason our team at Kikusumi has decided to craft a ceramic knife cutting guide and hopefully improve our customers knife skills in the process. Ceramic knives have more in common with the hardest of forged steel knives such as those crafted in Japan with blue or white steel.  The primary difference with ceramic is the light weight, non-reactive quality and smoothness of blade (no burrs).

Hardness in steel is measured by the Rockwell scale with high-end steel measuring above 60.  Ceramic is even harder and with hardness comes better sharpness retaining characteristics along with blades that are more brittle.  That is great for slicing but means they should not be used for flexing or cutting hard objects like bones.  Household knives such as flexible boning knives are made with softer steel such as VG10 and sharpened at wider angles.  Softer material knives lose their sharp edges quickly which means more frequent sharpening.  The advantages of hard material knives make them better choices but along with it comes a greater need to learn to use them properly.  Following are some cutting guide tips and actions to avoid when cutting with hard material knives like ceramic.

Any knife that is dropped risks damage or breakage.  The more brittle the knife, the more likely it will chip or break when used improperly.  Dropping a knife is to be avoided at all costs.  Keep in mind that ceramic knives are designed for vertical strength and are never intended to be impacted from the side or flexed.  When used correctly ceramic knives will not chip or break and should last for years.  The key is to use them strictly for slicing and take advantage of the entire length of the blade.

We have created a ceramic knife cutting guide that illustrates the proper cutting technique for hard and soft foods when using ceramic knives.  Using these Japanese slicing techniques rather than simply pushing the blade down through food utilizes more of the blade for easier cutting, longer blade sharpness and results in less pressure on the handle-blade joint.  This is the way a Japanese chef would cut – using the strengths of the blade to the maximum.  Never feel you need to use “heft” to cut properly as a good knife combined with good technique is always superior to brute force.


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