How To Clean Ceramic Knife Sharpener Tools In 6 Easy Steps

So your ceramic knife sharpener is dirty and filled with ceramic knife bits. How do you go about cleaning it? It depends on your type of knife cleaner. Some systems use ceramic rods with a V-shaped setup. These rods can become steel grey over time when they're originally white. They also won't work as effectively while dirty and filled with ceramic material. The grittiness of your sharpeners are directly affected by how much ceramic has bonded or stuck on their hones and pores.

How Do You Sharpen a Ceramic Knife?

A ceramic knife is a blade made by pressing and firing the powdered ceramics made of zirconium dioxide into a solid-state sintering that eventually translates to a product that never rusts and takes a while to need sharpening. They're famous for their corrosion-resistance, hardness, and sharpness.

Eventually, when they do need sharpening, these brittle knives require diamond rods, stones, rods, or special sharpener tools in order to get back to their former sharpness when you originally bought them. When they get blunt, they need a very fine diamond or alumina oxide ceramic knife sharpener to become sharp again. However, in turn, the sharpener itself could become dirty and ineffective.

Can Ceramic Knife Sharpeners Be Cleaned?



Yes. Some might use ordinary soap and water but that's best used for maintenance of the sharpener anyway. Furthermore, some fear that the sharpener's embedded powdered steel might rust and cause bigger problems later. Maybe like busted and blunt ceramic knives, you might need to buy a new sharpener once it gets too dirty? No, you should definitely clean it first.

Diamond sharpeners are mostly made of crushed diamond, but even those can get coated with ceramic that limits their effectiveness. You need to remove the ceramic residue in order to get more mileage out of your sharpener every time. Maybe some sort of weak acid should be used? Keep on reading to find out how to clean ceramic knife sharpener!

What Can You Use To Clean A Ceramic Knife Sharpener?

There are a number of tools, ingredients, and agents available that you can use to clean your ceramic knife sharpener. Here they are.

  • Honing oil
  • Magic eraser
  • Warm or hot water
  • Foam sponge with scouring pad
  • Bar Keepers Friend Cleaning Agent
  • Dishwashing or laundry detergent soap

Step-by-Step Instructions



1. Cleaning Your Stick Rods with Honing Oil:

The pores of your sharpening stones tend to get filled with filings and debris. The more shavings clog your sharpening rod, the smoother its surface becomes, making them ineffective in doing their job. You should clean these rods by putting honing oil on them. They shouldn't be used on diamond hones but instead on standard hones made of alumina oxide. Just put a few drops of oil on them to let the agent lift the shavings off of the stone's surface. From there, wipe away the debris with your rag.

2. Dish Soap and Warm Water Can Also Be Used:

Honing oil is effective on dual-grit combo stones, pucks, benchstones, and whetstones. But what about diamond products? With diamond hones for diamond ceramic sharpening stones, wheels, or systems, you might have to resort to preventive measures or using dishwashing soap and warm water to lift up and remove all remaining ceramic residue away from your sharpening tool with a rag. Make sure your diamond hones are completely dry before you use them next. Instead of liquid soap, you can instead use the Bar Keepers Friend cleaning agent.

3. The Magic Eraser Might Do the Trick:

The mildly abrasive magic erasers aren't just dependable on removing way crayon scribbles on your wall care of your creative yet naughty toddler. They can also magically erase the ceramic shavings and metallic remnants on your sharpening tool. You just need to learn how to approach the erasing properly and how much of the eraser is called for in order to make the erasure as clean and effective as possible. The eraser works with no mess plus it is cheap and small to boot.

4. Avoid Aggressive Abrasives:

It's kind of ironic, but avoid aggressive abrasives when cleaning your aggressive abrasive sharpener. It's like rubbing two sheets of sandpaper together; it will only lead to mutual self-destruction. Instead, use something mild like soap and a sponge with a scouring or scrubbing pad, warm water to make the remnants of steel and ceramic less sticky on your sharpening block or rod, and/or a magic eraser that's mildly abrasive but mostly absorbs and removes all of those ceramic particles away from your sharpener.

5. Rags versus Paper Towels:

Each has their own pros and cons when it comes to sharpener cleanup. Rags last longer while paper towels are like oversized tissue paper that tends to bunch up and turn to pulp when it's too waterlogged. Rags last for a long time and can be rewashed for further use with the caveat that you should be careful in using it lest you end up putting the residue back into your sharpening stone or rod. A paper towel is a one-use wonder that instantly dries in several wipes.

6. Some Sharpeners Require Disassembly:

Sharpening stones or rods made of diamond or alumina oxide are parts that come whole in one block or stick, so you don't have to worry about moving parts being altered. If you're using a ceramic sharpening system instead that looks like a sewing machine or electric egg beater, follow its cleaning instructions and disassemble it if needed in order to properly use soap, hot water, honing oil, and/or magic eraser on it as needed.


Only use the honing oil if you're using an alumina oxide crock sharpening stone, rod, tool, or kit. It doesn't work on diamond sharpeners. What could work on both types of ceramic sharpeners are dishwashing or laundry detergent soap and some hot water, funnily enough. You can use this treatment to continuously clean your sharpeners after use as preventive maintenance.

If that's not enough, you can use stronger cleaning agents like Bar Keepers Friend to assist you. A cheap yet effective way to remove ceramic residue is through the magic eraser block. Don't forget to wipe with a rag or paper towel until the sharpener is completely dry. Never use a sharpener, especially a diamond sharpener that's not a whetstone, unless it's been dried out.

Did you enjoy the tutorial? Have you learned how to properly clean ceramic knife sharpeners? What do you think? Please share your feedback in the comments below and share the article if you like it.

How To Sharpen A Ceramic Knife In 8 Easy Steps

So you've just bought ceramic knives when you had your steel knives sharpened. You loved using them for everything because they're advertised as knives that will stay sharp without sharpening. However, after 6 months, these ever-sharp knives somehow got dull. Maybe it's just a fact of life that knives get dull, even ceramic ones. There are certainly ways to prolong the life of your ceramic knives as covered in the later sections of this article.

Regardless, ceramic knives are considered the black sheep of the cutlery family for this very reason. So here's the dilemma: How to sharpen a ceramic knife without spending a fortune on it.

What Are Ceramic Knives?



A ceramic knife is a knife with a ceramic blade composed of zirconium dioxide. It's produced by dry-pressing and firing the powdered ceramics into solid-state sintering. They're famous for their sharpness, hardness, corrosion-resistance, and longevity. Ceramic knives are supposed to be stay sharp knives. Regardless, they cut so amazing because they're harder than anything aside from a diamond. However, hardness doesn't equal unbreakable. A ceramic knife is actually brittle.

A ceramic knife can get chipped or snapped in half if you apply too much pressure on one side. If a diamond has a hardness level of 10 then ceramic knives has a hardness level of 9.5. In contrast, steel knives have a 6.5 level of hardness and bone has 3.5 level of hardness. Nevertheless, your ceramic knives will whittle down to dullness if you use it to cut bone regularly. With enough time and abuse, any knife will dull down even if it's ceramic. You can either buy new knives or sharpen them cost-effectively.

Can Ceramic Knives Be Sharpened?

Yes, they can. This is because ceramic knives to get dull and thusly require sharpening if you don't wish to replace them immediately with new ones. It's a common myth to think that ceramic knives never need sharpening and won't ever become dull. With enough abuse, they can get dull in half a year or sooner. As time passes by, the blade develops chipping or small chips on the edges that dull it down.

The good news is that ceramic knives don't need to be sharpened as often as steel knives. The bad news is that it's very difficult and/or expensive to do so. You need a professional or a very fine diamond sharpener if you want to sharpen a ceramic knife in particular. How long a ceramic knife needs sharpening depends on usage. It can go months or years without sharpening.

What Tools Can You Use to Sharpen a Ceramic Knife?

There are a number of tools available that you can use to sharpen your ceramic knife. Here they are.

Stick with diamond stones when it comes to sharpening tools for your ceramic knife. Anything diamond, really. After all, it's the only material harder than ceramic. Technically, you can use other knife sharpening types like whetstones and sandpaper, but they're not highly recommended over diamond sharpeners.

It simply takes less effort to use diamonds on your ceramic knife's edge than with other less hard materials. You also won't be tempted to speed things along by applying more force, which usually makes things the situation worse instead of better. It's simply a question of quickness and efficiency. You can also hire someone to do the sharpening and busywork for you, but it will cost you.

How To Sharpen A Ceramic Knife


1. Ceramic Is Hard Yet Brittle So Brace Yourself:

The trouble with sharpening ceramic knives isn't that it's impossible to do it's instead quite difficult to accomplish. It's an absolute chore to have to sharpen something that's harder than bone and steel, thus requiring you patience and elbow grease as well as diamond sharpeners to ensure you're using something harder than ceramic to sharpen its knife edge.

Although a ceramic knife lasts long and looks great, it's also incredibly brittle. Not quite like chalk but you will get chip damage on it over time or with enough abuse. It's actually easier to break than a steel knife despite its hardness. You should use 200-grit diamond sharpeners for large chips on the edges, followed by 600-grit, 1,000-grit, and then finally 1,500-grit sharpeners to really restore the sharpness of your dull blade.

2. DIY Ceramic Sharpening for Beginners:

If you wish to sharpen a ceramic blade by yourself, there are several things you need to keep in mind first. One, you should buy a diamond sharpener yourself. You have the option to get a ceramic knife sharpener system or tool that costs about 10 bucks and looks like a cross between a can opener and a stapler. You can also avail of a diamond wheel sharpener that the pros use with the caveat that now you should know how to use it.

Although it was suggested in the previous article to first use a 200-grit sharpener, for most dulled ceramic knives you will tend to get the 1,000-grit diamond sharpener with a diamond size that is 6 microns or smaller. Go for less than 1,000-grit for big chips or breaks on the edge. These cost from ten to sixty bucks and are available in sporting goods stores, woodworking stores, hardware stores, or online stores. Expect to undergo a lot of effort in restoring the edge; that's par for the course.

3. Pro Tips for Advanced Ceramic Sharpening:

Restoring the edge of a ceramic knife is painstaking and hard, which is why those with enough money will tend to opt for having the pros do it for them. You should also clean and lubricate your sharpener first before use or else the raw surface will scratch the surface of your knife to the breaking point. Try to match the angle of the edge as you sharpen it since its angle is different from the rest of the tool.

You should also be prepared to rub the knife using light pressure about a dozen times then rinse off the ceramic particles on the diamond sharpener. Literally rinse and repeat the sharpening many, many times until your knife returns to its original sharpness when you first bought. Furthermore, use a magnifying glass to inspect the edges while keeping in mind general knife-sharpening rules.

4. General and Specific Sharpening Rules:

If you're skilled at using sharpening stones or rods for your steel knives you already have a leg up against those who are sharpening knives for the first time. Knife sharpening is about selecting the proper coarseness of the sharpening stone, selecting the right angle, applying oil or water to the stone, and then sharpening the knife. A sharper angle results in a sharper knife until its edge chips off of your food.

A blunter angle will last longer but won't cut as well as a sharper knife. Find a balance between bluntness and sharpness. With that said, there are two main differences in sharpening a ceramic knife versus a steel knife. One, you need to be more careful with a ceramic knife because putting too much lateral pressure on it will make it snap. Two, unlike with steel knives, no burrs will form when you've reached the proper point on the edge of a ceramic.

5. What You Should Never Do When Sharpening Ceramic Knives:


Never apply too much pressure on the blade laterally because you heard it's almost as hard as diamonds and think you can't break it as though it's made of the fictional metal of adamantium like Wolverine's claws of Marvel Comics fame. Don't just use one hand to move the blade and the other to hold the stone when sharpening a ceramic knife.

Just a touch too much lateral pressure will snap your ceramic knife in half. Position your hands the proper way. Control the pressure you're applying by using one hand to hold the handle and the other to move the blade along the stone. Also, because the burr will never form when sharpening the knife, don't bother using that as an indication you've sharpened it enough. Instead, use the magnifying glass or try cutting something to test the sharpness of the knife.

6. What to Always Do When Sharpening Ceramic Knives:

Position your knife with both hands and apply consistent light force with your fingers. The blade should be supported and you should be careful not to laterally exert pressure to snap it in half. You will know that you're doing this right when zero flex occurs or if the knife doesn't bend as you sharpen it. Steel knives have more flex to spare in comparison, making inadvertent snapping less likely.

You should hold the blade with both hands and keep your whetstone or diamond sharpening tool or diamond sharpening wheel as your anvil of support. As far as stones are concerned, it makes no tangible difference when moving your hands up or down as you sharpen. You can go up and down, only down, or only up and it won't matter. The final result is that you'll get a sharper knife. Just make sure the pressure is slight and the movements are smooth and you're good to go.

7. Hiring a Professional Sharpener:

A professional sharpener is a certified specialist who gets paid lots of bucks in order to competently sharpen your ceramic knives as good as new. Just make sure that when you're searching for someone whose services don't amount more than the ceramic knives you've bought or else you might as well just throw those away and buy new ones. A typical knife sharpener person has a powered diamond wheel.

The expensive wheel allows him to streamline the sharpening process and cater to multiple clients with many sets of knives every time. He also knows everything there is to know about the basic rules of sharpening, such as sharpening the edge at an angle that's different from the rest of the blade in contrast to the edge of a typical steel knife. He even knows several things you won't know regarding knife sharpening to boot.

8. Prevention Is Better Than The Cure:

These ceramic knives should never get dull unless you're cutting diamonds or other ceramics unto them. In fact, using a metal, glass, or ceramic cutting board might be the reason why your ever-sharp ceramic knife isn't as sharp as the day you bough them. Use a bamboo or wood cutting board and push less when using such knives to prolong their sharpness. Also, avoid using too much pressure on the blade laterally or it will snap in half.

By the way, there's a myth about how knife turn lettuce brown when cut instead of torn. It's allegedly better to tear the lettuce along its natural seams rather than use a knife to cut it because its edges turn brown faster (and the knife might get dulled as well). This is a myth and regardless if you use a really sharp ceramic knife or tear by hand, the lettuce edges will turn brown at the same rate. Slicing a wet lettuce is likelier to make the steel knife go brown in rust, though!


Knives made of steel might not be as hard as ceramic knives, but at least you can sharpen them with the whetstone or steel rods before having them ground to sharpness. With ceramics, it's a whole different ballgame. It's not as if it's impossible to have your ceramic knives sharpened. It's just that sharpening them professionally will cost you a mint if not an arm and a leg.

Is there a way to sharpen knife at home rather than have a pro do it for you for big bucks? Yes, but it takes patience and skill you might not have. However, if you want to go the DIY route, you can use this guide as your instruction manual in how to do it right. Or you can use the literal instruction manual that comes with a ceramic sharpening tool that's usually geared towards novices.

Did you enjoy the tutorial? Have you learned how to properly sharpen knives or would you rather a pro handle everything? What do you think? Please share your feedback in the comments below and share the article if you like it.

What Are The Best Fillet Knife Sharpeners On The Market In 2019?

A fillet knife is (obviously) a knife used for filleting (cutting a fish in a way that removes its bones). A sharpener for fillet knives isn't just a plain sharpening stone. You need a special tool for the job. With that said, what's the best fillet knife sharpener out there?

A Guide To Shopping For Fillet Knife Sharpeners

When attempting to make an educated decision in getting the best fillet knives sharpeners for you, you need to become aware of what filleting entails. To wit:

  • Sharpness: This guide will teach you when your fillet knife is sharp enough and if your fillet knife sharpening stone has the capabilities to make it as sharp as possible. Keeping the edge of the fillet knife is important in order to facilitate dependable filleting and fish cleaning.
  • Sharpening Angle: Not only do you need a sharp knife to allow you to clean fish in a safe and dependable manner. You should also have a sharpener with the right fillet knife sharpening angle so that the edge is just the right thinness without resulting in knife breakage.
  • Convenience and User-Friendliness: Your fillet knife sharpening tool should also be convenient and fast, because sometimes filleting the fish bones happens as soon as the fish is caught. It should be user-friendly enough to allow self-explanatory sharpening.
  • Type: There aren't just two types of sharpeners, which are manual (stone and handheld) and electric. There are also subcategories for electric sharpeners, which are basic ones you can use at your kitchen to professional ones you can find at the fish market, culinary school, or your typical fishing boat. More on this below.
  • Quickness: Your choice for the best fillet knife sharpener also depends on how much time you have available for maintaining your knife. You need a different knife sharpener. Some want to keep sharpening time to a minimum to take care of their haul, thus them using the electric knife sharpener. Others want to take their time.
  • Control: You also want a good fillet knife sharpener that's capable of keeping your pro-boning filleting flexible (which is needed in order to get as much bone and as little fish meat out as possible) without it being too thin or without breaking it altogether.
  • Package Deal Combo: Many a fillet knife and sharpener combo deal includes a manual type of sharpener since it's cheaper to do so versus putting in an expensive electric sharpener as part of the package. There are also packages that include a fillet knife with sharpener in the sheath.

Types Of Sharpeners

Here are the three types of fillet knife sharpeners.

1. Electric Sharpeners:

These sharpeners use a 2-3 step process of honing, sharpening, and creating the edge of a dull blade or even a raw hunk of metal. They first use a coarse grit in order to sharpen the dullest of blades. After that, there's a midway grit then a fine grit to hone the already sharpened blades.

It spins its sharpening stones as the knife is drawn through its slots. It sharpens at the desired sharpness and you can sharpen it further a little if you're not satisfied with the initial pass. Most importantly, an electric fillet knife sharpener takes out the tediousness of sharpening knives while at the same time producing precise results (especially with knives as thin as fillet knives).

2. Handheld Sharpeners:

A carbide handheld fillet knife sharpener requires you to manually sharpen the knife with a handheld tool. It simplifies the sharpening processes, you won't have to deal with batteries or electric sockets, and you mostly depend on your dexterity and muscle memory to perfect the skill of knife sharpening.

A handheld knife sharpener has the advantage when it comes to portability. Many fishermen take them along on their fishing boat because of their ease of operation and small size. A handheld fillet knife sharpener has fewer slots to work with, though. Depending on its design, you can either draw the knife through the slot to sharpen it or draw the tool onto the knife as it's placed spine-down on the countertop.

3. Sharpening Stones:

This is the simplest type of sharpening tool. Your grandfather or his grandfather (your great-great-grandfather) probably used a slower method of sharpening fillet knives, which is to rub them on a stone fillet knife sharpener until the edge is formed or reformed. He never sharpened them fast but they're always sharp because he religiously sharpened them all by hand. Some of these stones have diamond abrasives mixed in for the best fillet knife sharpening action.

Usually, these gritty stones are made of silicon carbide (Crystolon stones), aluminum oxide (India stones), or Novaculite (Arkansas stones). Novaculite or Arkansas stones are stones you can find in nature and they vary from fine to coarse in terms of the type of grit. Meanwhile, Crystolon or silicone carbide stones and India or aluminum oxide stones are manmade ones. Cyrstolon stones are better for initial coarse sharpening and India stones are better for fine sharpening.

Electric versus Manual Fillet Knife Sharpeners

It's now possible to sharpen your fillet knife in just a few minutes though. Or in 90 seconds flat (which is exactly a minute and a half) with the assistance of electric fillet knife sharpeners. You can leave the knives alone, sharpening them 90 seconds every time while you have your fishing line cast and your other hand is drinking a cold beer.

If you're good at sharpening your fillet knives just right, you won't need an automatic sharpener to do your sharpening for you. You can go with manual fillet knife sharpeners or stone fillet knife sharpeners instead. Not all people have the right muscle memory to create the edges they need, though. However, some electric or automatic knife sharpeners don't even pass the grade for sharpened-by-hand knives. To wit:

  • Point of Comparison: A good auto sharpener should be able to make you a better freehand sharpener by providing you with a good point of comparison.
  • A Sharpening Template: The electric sharpener's results should serve as an example for you to follow when doing freehand sharpening, so in case the electric one breaks down, you can sharpen your fillet knife just right.
  • Automatic Is Easier: It's easier to do things automatically the same way it's easier to boil a cup of water with a microwave versus waiting for a pot to boil on the stove. However, each has their own pros and cons.
  • You Can Go Both Ways: In fact, some fishermen and culinary experts do both! They sharpen the knives first with an electric sharpener then perfect the edge with freehand sharpening through a sharpening stone.
  • Experts versus Novices: For someone who's used to sharpening blades by hand, an auto sharpener can serve as an assistant before they can finish the job. For a novice who doesn't know anything about sharpening blades, err on the side of caution by letting an electric sharpener to do it.

In conclusion, which is better? In their own ways, an electric and manual fillet knife sharpener can give you a minimum amount of fuss. The electric sharpener makes sharpening faster and the stone sharpener doesn't really break down as easily and it doesn't run out of battery juice (or need batteries at all).

Reviews On The Top 5 Fillet Knife Sharpeners

1. Smith's CCKS 2-Step Knife Sharpener:


With that said, standalone manual smith's fillet knife sharpener actually benefits from being cheap yet cost-effective. It rates higher than the Ofcose knife sharpener on this list because even though Ofcose buyers rated it highly, more users got to try out Smith's sharpener, so there's a wider pool of people vouching for it even though it has a lower score than Ofcose. It justifies its score with its present sharpening angles and crossed ceramic rods.

Also, it's capable of sharpening more than just fillet knives and it shares Ofcose's no-slip rubber feet feature as well to make it safer. Actually, even though it's a multipurpose sharpener that costs less than a Happy Meal, it specifically caters to fillet knives as well. In the end, it's a must-have for hobbyists.

2. Ofcose 2-Stage Knife Sharpener:


This is a highly rated manual knife sharpener. You read that right. It's not just a sharpener of knives in general but the set can also sharpen fillet knives specifically. Unlike the more complex electrical sharpeners, the ofcose fillet knife sharpener is a two-stage sharpener.

It claims to produce professional results, it's easy to use from what I've experienced, it comes in multiple colors, and it features a crossed carbide blade to allow for quick edge grinding, resulting in a razor sharp edge every time. It's a great sharpener for what it is and what it figuratively and literally brings to the table.

It also has a no-slip rubber base on both sides for easier grinding and sharpening. It also has a hole for a hanging chain or lanyard. It even has enough control to do quick touchups on already sharp knives, making it useful for the kitchen and the outdoors. In terms of downsides, it's mostly of the quality control variety.

3. Gelindo 3 Stage Knife Sharpener:


Here's another multipurpose knife sharpener that includes 3-stage sharpening instead of just 2 stages or steps, making it more thorough with its sharpening (but it also means it's more expensive). It's good for sharpening fillet knives, which is the important thing.

Furthermore, it can also sharpen pocket knives, carving knives, combat knives, and kitchen knives. Its three stages are like the different kinds of sanding stone. You have the ceramic sharpener, the coarse sharpener, and the fine sharpener. It's also made of ABS plastic for extra durability.

Aside from its 3-stage process, it prevents accidental cuts due to how the rubber base is fitted with the sharpener as well. So how come the gelindo fillet knife sharpener is only third ranked on this list? It's because it's a flawed product. Even though it has a great build quality, there are complaints about its effectiveness with ceramic knives.

4. Presto 08810 Professional Electric Knife Sharpener:


As I was writing this article, I honestly believed there'd be more electric sharpeners in the top 5 sharpeners for review. I was mistaken. Many fillet knife sharpener reviews from customers dragged the scores of these electric sharpeners down due to breakdowns and quality control issues of a machine.

It's like comparing a standard toothbrush to an electric toothbrush. The electric toothbrush is going to get more complaints because of breakdowns compared to the simpler toothbrush. In any case, this presto fillet knife sharpener is the cream of the crop of its type of knife sharpener.

It features 3-stage sharpening just like Gelindo that's easy to use and it's really fast when sharpening these knives precisely. It also has interchangeable blade guides for optimum sharpening angles every time. However, you need to troubleshoot it from time to time and there are complaints about some defective units not being able to sharpen knives at all.

5. Accu Sharp 010 Filet Knife Sharpener:


The fifth of these top 5 knife sharpeners made it to this list because it's made in the USA (which has higher standards of quality control) and its sharpening blade is made of diamond-honed tungsten. Your fingers are also protected by its full-length guard.

What's more, its blades are also reversible. It's particularly excellent for those who have no idea how to sharpen knives. It will do all the work for you, like an electric (pencil) sharpener of sorts. It's even dishwasher safe (which you can't say the same for any and all electric knife sharpeners)! However, the accu sharp fillet knife sharpener isn't perfect.

Even with its improved quality control (making it a must-have in every anglers' tackle box), it still has issues concerning going overboard with putting the razor edge on your fillet knives. It's not the best knife sharpener on this list because it's known to ruin knives.


The people of the past kept a slower pace and there's less urgency when sharpening their fillet knives. Or they'll make do with a dull knife until it absolutely requires filleting, since he probably uses sharpening stone fillet knife sharpeners and loads of free time to sharpen the knife by hand. The simplicity of the past remains relevant in present times even with the existence and availability of electric knife sharpeners.

At any rate, the best fillet knife sharpener in modern times isn't an electric one but a manual one, and it's the Smith's CCKS Knife Sharpener. The other sharpeners might do the job faster, but in terms of longevity, it's a marathon not a sprint with the 2-stage sharpening system of the portable sharpener. It also helps that it's dirt cheap. Once again, economical utility triumphs over expensive convenience and luxury.

Best Honing Steel Products Of 2019 (And How To Buy Them)

A honing steel, also known as a sharpening stick, rod, or steel as well as chef's steel and butcher's steel is a steel/ceramic/diamond-coated rod which realigns the edges of blades. When looking for honing steel for sale, you should know the things outlined below in order to get the absolute best honing steel you can buy.

Description And Disambiguation Of Honing Steel

Aside from the honing steel definition, this is what you can expect from a honing steel description. A honing steel is round, oval, or flat when viewed across. It can also reach up to 30 centimeters or a foot long. Diamond-coated steels are smooth because they already contain abrasive diamond particles. Ceramic rods or honing steels have ridges that are longitudinal.

At any rate, let's further clarify what honing entails.

  • Honing Disambiguation: Technically, the term "honing" is a misnomer because honing steels don't sharpen or hone the blade. It instead realigns a curled edge instead of undergoing metal removal. When it comes to honing steel use, it's better to describe it as a realigning steel than anything else. "Hone" is still used because it's linked with light maintenance on a sharp blade. That's why the term "hone" was loaned to the tool.
  • The Difference between Honing and Sharpening: The bending of the blade is to be expected after normal use. It's not caused by lack of skill. As for honing steel vs sharpener, it's important to remember that a honing steel is capable of realignment while a blade sharpener mostly removes steel material and cannot do any realigning work at all.
  • The Difference between Honing and Stropping: Stropping is what you do to the edge of a thin razor blade to correct it. Steeling is what you do to realign the edge of knives. When it comes to honing steel vs strop, the edge of a razor only needs leather to bend it back to shape while the knife edge requires the strong coercion of a steel surface to get it back into alignment.
  • Honing Steels, Honing Ceramics, and Diamond-Coated Honing Rods: A honing rod is always made of steel, whether it's a honing steel or honing ceramic. The latter is steel coated in ceramic. There's also a third type of honing steel known as diamond-coated honing steel. When it comes to honing steel vs ceramic, ceramic is generally harder than steel in many ways, so the latter is more effective at uncovering that edge from a dulled knife.

Both steel and ceramic honing rods have longitudinal ridges. Diamond-coated steels don't require the ridges and are smooth because the embedded diamond particles are rough enough to do the same work as the ridges. The edges of ceramic rods are more polished. Diamond rods speed up steeling because of the hard nature of the material.

Your Guide To Buying Honing Steel

When a knife is sharpened, you're removing fatigued material and uncovering a fresh beveled edge. However, sharpening isn't enough to correct a knife whose blade has been bent out of shape. You need a honing steel to make your knife sharp again. With that said, look for the following features when searching for a steel rod for honing.

  • Honing Ability to Sharpen an Unsharpenable Knife: One reason why it seems your knife isn't getting any sharper despite multiple attempts at sharpening it is because of misalignment. The sharp edge is pushed off the side, so you need honing steel assistance in order to correct the alignment so it's facing the right direction. This is something you won't accomplish with regular sharpening alone. You'll also get to learn about knife sharpening angles the more you use a honing steel.
  • Sharpening Angles and Steeling: The bevel angle on a typical knife is very large, so the knife sharpening angle it's about 20° to 35°. The beefiness is to make it easier to handle chopping and cutting. As for a razor, it's has a smaller bevel angle of 15° to 17° because it only needs to cut hair. Stropping is best used for edges with smaller bevel angles and beefier blades require outright steeling.
  • Magnetic Rods: Some honing steels, like those covered in honing steel reddit boards or subreddits, are magnetic. There are brands like Wusthof that let the fibers released from your blade to stick to it so as not to contaminate your kitchen with metal filings and whatnot.
  • Slip-Resistant Handle: Whether you're buying a honing steel for regular knives or honing steel japanese knives (which require extra sharpness to work), you need a comfortable and ergonomic slip-resistant handle to give you better leverage when correcting the misaligned blade angle. Some of these handles even have loops for hanging and easy storage as well.

The Butcher's Method Of Using Honing Steel



A chef hones his knives with a honing steel with amazing speed. They developed their technique by years of experience. However, it's safer for ordinary citizens to use the butcher's method of honing steel. Also remember that honing steel serrated knife usage is a bit different from honing blades with normal edges. It involves:

  • Pointing and Positioning: Point the narrow end of the rod down the cutting board then position the heel or the thickest part of the knife before the handle of your knife somewhere between 15° to 20° near the handle of the steel rod. That's the honing steel angle. 
  • Swiping and Pulling: From there, swipe the blade down one side of the honing steel, pulling the knife towards you simultaneously in order to hone every last part of the blade that runs along the steel rod, from its heel to its tip.
  • Repetition: Do the same swiping and pulling motion on the opposite side of the honing rod. Furthermore, continue going back and forth with the two sides a few more times. It's not necessary to do it endlessly like on TV. Just a couple or more times will suffice.
  • Precision Instead of Speed: It's more important to be precise when honing your blade than attempting to be as fast as the chefs who hone their knives. They're fast because they know how to do the action as fast as they tie their shoelaces. An amateur tends to do it wrong and can damage their blade.

Honing in the context of honing steel amazon is important because after multiple "sharpenings", the entire length of the knife becomes slightly bent, and the best way to correct it and put it back into alignment is to use a honing steel to straighten out the microscopic fibers that have bent down the blade. You can even use a honing steel and whetstone combo to sharpen and realign at the same time.

The Top 5 Honing Steel Products

1. Utopia Kitchen 12 Inch Steel Knife Sharpening Rod:


This 12-inch honing steel wonder (it's referred to as a "sharpening" rod, but that's another obvious misnomer to better market the rod to ordinary citizens) is capable of sharpening all kinds of knives, including sporting knives, pocket knives, household knives, kitchen knives, camping knives, hunting knives, and so forth.

It can even sharpen serrated or standard knife edges. The steel used on this rod is carbon steel with nickel-chrome plating. The utopia honing steel also features a fine surface to prevent cutting edge damage when you're attempting to align the edge just right. It's simple to use whether you're left-handed or right-handed.

It also has an handle that ergonomically suits different sorts of hands big and small. The rubber is slip resistant at the bottom, allowing for a firmer grip. However, this item has gotten low scores by people complaining about not knowing how to use it, thinking it's a real knife sharpener instead of a realignment rod. It's also not dishwasher safe.

2. Wüsthof Sharpening Steel:


The Wusthof Knife Sharpening Steel is a 10-inch honing steel with magnetic properties to attract the fibers you're aligning. What's more, the wusthof honing steel also has a plastic handle that is slip-resistant and fits comfortably in your hand.

It also has extras like a hanging loop for easy storage and a design that allows it easy cleanup after every honing session. Just wipe it clean with a moist cloth and you're good to go. With that said, it got second billing on this top 5 honing steel products list mostly because it has inconsistent quality control.

Wusthof 10-inch Knife Sharpening Steel has issues with quality control. Some customers have been using theirs for years. Others have ended up with a dud that doesn't effectively correct the alignment of the blade, thus keeping it from "sharpening" the blade. Ultimately, the top honing steel had fewer complaints compared to Wusthof, so its score wasn't dragged down by the complainers.

3. Victorinox Honing Steel:


The Victorinox Swiss Classic has all the requisites of a quality honing steel and the added bonus of accurately labeling what it really is (a "honing" steel rod instead of a "sharpening" steel rod). It has patented Fibrox handles that are also slip-resistant and textured to boot.

Fibrox works pretty much like rubber handles but with less likelihood of deterioration. It ergonomically fits on any hand and the rod itself is industrial steel, thus giving the surface more stain resistance and hardness for easy sharpening angle alignment. The victorinox honing steel is even NSF-approved as safe to use.

It's also easy to clean, just wipe with a moist piece of cloth. However, in terms of its flaws, that's where it differentiates itself from the other honing steels (unfortunately). It's mediocre with what it offers, there are steels longer or more consistent with their benefits, and it doesn't have a looped end as described.

4. Winware Stainless Steel Sharpening Steel, 12-Inch:


The stainless steel Winware Sharpening Steel does its part in maintaining the edge of knives and extending the lives of your cutlery with its five-inch handle and 12-inch "sharpening" rod. The winware honing steel is also easy to clean, but that's a general feature found in all steels.

However, it features a hanging loop attached to a plastic handle. The fact that the handle is plastic (even though ABS plastic) might not sit well with certain chefs, fishermen, and campers because they don't compare in terms of being no-slip as the rubber or "Fibrox" handles of the other honing steels.

On one hand, it's stainless steel. It doesn't rust easy. It can last as long if not longer than the knives it's "sharpening" (or "honing", even though the proper term is "realigning") On the other hand, it's ranked fourth for a reason (and that reason is cheapness and lack of extra features like magnetism).

5. Shun DM0790 Honing Steel:


This 9-inch wonder is a classic honing steel with all the fundamental features you'd expect from a product like this. The shun honing steel made it on this list because it contains a rod that has two polishing sides and another couple of sides for honing.

The handle of this beauty is D-shaped and made of black laminated PakkaWood. This is a boon and a detriment all at once, because once that lamination is taken off, wood rot becomes a concern. However, it's probably among the most comfortable handles out there.

Then again, it's only 9 inches long, so it's a lot more limited than longer steels that measure 10 inches or 12 inches. Sometimes, the bigger the better. It's still easy to clean and it does well to maintain knife edge quality. However, its biggest flaw is that it's mainly used for upkeep of Shun-brand knives rather than knives in general.


The Utopia Kitchen 12 Inch Steel Knife Sharpening Rod only got bad scores from people who got fooled by its marketing and thought that it literally "sharpens" knives instead of realigns its sharpening angle and whatnot. It has just enough honing steel grit and offers great honing steel definition for your knife or knives when all is said and done.

What's more, those who know how to use the honing steel have little to no complaints about it. It's a good representative of the honing steel product category because of its ease of use, its ambidextrous design, and the ease of cleanup. It also has fewer complaints when it comes to its quality control. Just remember that you should not put this item into the dishwasher because it's not dishwasher safe.

The Best Fish Fillet Knife 2019 Every Homeowner Should Have

Fish fillets are no doubt one of the best dishes. Not only is it delicious and tasty, but it’s pretty easy to eat because you won’t find any bones. You don’t need to worry about getting choked or boned when you’re eating one. But how is this possible? Well, that’s thanks to fish fillet knives. In this article, we’re going to show you the best fish fillet knives that you’ll surely love.

What Is A Fish Fillet Knife?

Fish fillet knives are a type of kitchen knife that is used to remove the bones and skin from the fish. These have thin blades that feature very narrow edges, which makes cutting through the meat’s bones easier. This design also ensures that it would remove the bones and the skin in a clean way, without wasting meat. These fish fillet knives average around 6 to 11 inches long, which is the ideal size for filleting.

Features To Consider

1. Blade Size

Before anything else, you should know the fish fillet knife’s blade size. The blade is what you use to cut through the fish, which is why it makes perfect sense for you to know if its size makes it easy to use. Make sure that it’s the ideal size for you. A fillet knife’s length can range from 6 inches to 12 inches long.

It depends on you how long you want your fillet knife to be. If you want precision, then it’s best you choose the shorter ones. If you want to have a lot of power, then better get the longer ones. At the end of the day, it’s your filleting style that counts when choosing the knife’s blade size.

2. Grip

Ensuring that you’ll have a comfortable grip on your fish fillet knife is as important as getting the knife yourself. Make sure that it’s comfortable to hold so that you won’t tire when holding onto it. It would also be better if it has an ergonomic grip design so that your fingers can perfectly fit on the finger molds in the handle.

Of course, you want to be safe when using one, which is why the handle should not be slippery even if it gets wet. This is very important, especially that your fish fillet knife is most likely to get wet when you're filleting. Make sure that it gives a firm grip on your hand's palm so that it won't accidentally slide when wet.

3. Blade Material

Then there comes the material. You need to know more about the blade’s material because this is where its efficiency and performance depends. The best material for a fish fillet knife is stainless steel because this assures that your knife won’t rust. Rusting is very common with standard kitchen knives because it usually gets wet. This is the reason why stainless steel should always be your top priority when choosing one. If it’s not made of stainless steel, then discard it and find another one.

4. Flexibility

Flexibility is another important consideration to make especially that you’re going to fillet a fish. Filleting might sound easy but in reality, it’s a complex process and is a complicated thing to do. It is recommended that you get a semi-flexible fish fillet knife so that you can easily deal with the hidden bones and skin in your fish.

Flexibility is important because this is what enables you to twist and turn your knife without damaging the fish. However, if it’s too flexible, chances are is that it might lack power so you might need to double your effort when filleting. With this, the best thing to do is to just settle for the semi-flexible fish fillet knives so that you’ll have flexibility and strength.

5 Reasons Why You Need A Fish Fillet Knife

1. Easier Filleting

This reason might come to no surprise as it's pretty obvious that fish fillet knives are made for filleting. But that's just factual information as this makes the whole filleting job easy for you. The way the knife is designed, its weight, its flexibility, and its handle are all proof that this is made to help you out in filleting. No longer do you have to spend countless minutes or even hours in the kitchen trying to figure out how to remove that bone fond in the inner portions of the fish. Filleting would surely be a breeze when you have one!

2. Safer Filleting

There’s also that element of safety. Safety is very important because the last thing you want to get is a cut on your finger or hand. Getting a cut or accidentally slicing your hand’s skin is common when using knives, especially when filleting. This is because you need to do a wide array of hand movements while holding the knife. Filleting is all about figuring out how you’re going to separate the fish’s meat from the bones and skin.

And that’s quite of a complicated process. That is why there is an underlying amount of risk when filleting. With this, it makes perfect sense for you to use a fish fillet knife. The way its blade is curved and sized, and how its handle is textured, gives you the assurance that your hand will remain on its handle the entire time you’re using it.

3. Dish Variations

So why are you getting a fish fillet knife in the first place? It’s because you want to cook fish fillet! This means that you’re able to cook a new dish and experiment on other dish variations as well. It’s not just about fish fillet, but you can also try cooking other dishes. Indeed, fish fillet knives are not just for dealing with fishes, but for other meats and food varieties as well. It opens you to a whole lot of opportunities in the culinary world.

4. Refrains Food Waste

Fish fillet knives are pretty good in avoiding food waste. This is because they slice out the fish’s meat in a very streamlined manner. These fish fillet knives are very accurate in doing straight cuts and slices that only remove the fish’s skin and the bones so that the meat can be separated from it thoroughly. If you were to use some other kind of knife, you’ll see how much fish meat gets damaged and in turn wasted. With fish fillet knives, you don’t have to worry about that.

Top 5 Best Fish Fillet Knives 2018

1. Kershaw Fillet Knife


The Kershaw Fillet Knife comes first in our list of best fish fillet knives mainly because of its sleek design and narrow-edge blade. Its blade is made of steel that features a satin finish. This gives it the gloss that makes it look clean and new through time. The handle is made of co-polymer which makes it easy to hold on to even if it gets wet. The blade measures 9 inches in length, while the whole body is 14.25 inches long. It has a decent weight as it weighs 3.8 oz. You’ll also get a sheath when you purchase this one.


  • It’s an easy to sharpen fish fillet knife. This assures you that it stays sharp for years.
  • It has a long blade design, which adds accuracy and precision and makes reaching hard-to-reach bones easier.
  • The sheath ensures that the blade would be protected when not in use.


  • It’s a bit difficult to use probably because of the long blade design.
  • I find this a bit stiff sometimes especially after a few minutes of filleting.

2. Meyerco Fish Filet Knife Set


The Meyerco Fish Filet Knife Set is highly recommended because of its handle design and overall construction build. Its blade is made of stainless steel that is assured to be forged from premium materials. This has composite handles that enables you to have a good grip on it. The way it is designed is for the purpose of safety. The handle’s top edge portion is pretty good in protecting your hand from touching the blade. This is what you need to have if you want to have a balance of safety and efficiency.


  • It’s a fish fillet knife that works great. I didn’t feel any sign of falling short when using this product.
  • The blades are very sharp. Cutting and slicing is a piece of cake.


  • You’ll get a feeling that it’s made from cheap material based on its texture and look.
  • It doesn’t have a good finish.

3. Rapala Electric Fillet Knife


Who says fish fillet knives can’t get electric? The Rapala Electric Fillet Knife just proves how technology has improved almost all things found in today’s world. This fish fillet knife is powered by electricity as it has an electric wire at the bottom tip of its handle. Its blade is made from high quality steel material.

It has a heavy duty motor that power that knife when filleting, which saves you the hassle of moving your hands. This is what newbie cooks or plain lazy people need! What’s great about this product is that even though it’s electric-powered, it is still dishwasher safe. It’s got speed and power tucked in its sleeves.


  • This can easily cut through any type of meat, whether it be fish, beef, or pork, thanks to its very sharp blade
  • It cuts your filleting time by up to 50%.
  • The handle is big and is easy to hold. You feel secure when holding this one.


  • It can go through burn out when you’ve overly used it.
  • This knife is a bit heavy.

4. Dalstrong Boning Filet Knife


The Dalstrong Boning Filet Knife is another elegant, well-balanced, and very useful knife that’s ideal for filleting. This is nitrogen cooled for maximum efficiency. This perfectly matches its corrosion resistant blade that’s made of high-carbon Japanese steel. Its handle is D-shaped which is ergonomically designed to ensure your hand’s comfort when holding onto it.


  • This is what you need if you want to speed up work. Its power is what enables you to work really fast.
  • Its body construction is well made and you’ll know that it’s of high quality.


  • The fish fillet knife’s is too thick. It reduces your control and precision.

5. Rapala Fish n Fillet Superflex Knife


The Rapala Fish n Fillet Superflex Knife is another product you might want to get. This features a very thin blade that ensures maximum flexibility and accuracy. It also gives you a very good control over it because of the way it is designed. Its blade is coated with a non-stick coating that’s perfect for filleting. This is because it lets the fish’s skin and bones fall away smoothly. The brass ferrule is even polished, and you also get yourself a new tooled leather sheath.


  • It’s got a very sleek design. It is very aesthetically pleasing because of the way it looks.
  • Its blade is very sharp. Slicing through different kinds of meat is a breeze with this one.
  • This is very lightweight, allowing you maximum control and precision when dealing with it.
  • This is perhaps the most efficient fish fillet knife.


  • The fillet knife’s price is its only downside is it’s quite expensively priced.


It turns out that the best one is the most flexible, lightweight, and precise knife, which is no other than the Rapala Fish n Fillet Superflex Knife. This is what you need if you’re serious in filleting. It does what it intends to do — with style. You won’t have to worry about spending lots of time in the kitchen, or perhaps damaging the fish’s meat, because with this one, those things won’t happen. This will surely make you a better cook and will make your fish fillet dishes more delicious and presentable. You won’t regret getting this one.

The Best Ceramic Knives For Excellent Cutting And Slicing – 2019 Reviews

Knives are important utensils everyone should have in their kitchens. These are used for cutting and slicing food ingredients. Without these, cooking would surely be a big challenge. But unknown to most people, knives aren’t always made of metal as some are made of ceramics! That’s what we’re going to talk about here as we’ll show you the best ceramic knives.

Why Ceramic Knives Are Better Than Metal Knives

1. Stays Sharp for a Longer Time

Compared to metal knives, ceramic knives don’t easily get dull. This is because of the natural properties of ceramics. This gives it a longer service life and it helps you make the most out of it. Aside from the sharpness, ceramic knives are also rust-resistant which means that you can use it for a longer time.

2. Tolerance

What’s great about ceramic knives is that they are non-porous. What that means is that they aren’t affected by the destructive properties of acidic and caustic foods. Onion and lemon are two good examples of acidic and caustic food ingredients. These can easily reduce the performance of metal knives in the long run.

But you don’t have to worry about that with ceramic knives because they are acid and caustic tolerant. So what does this mean for you? Simple! It shows that you can use it for different purposes where you don’t have to use another knife just to cut or slice an onion.

3. Better Slicing

Ceramic knives are pretty good in maintaining its sharpness through time, as compared to metal blades that can easily get dull when used regularly. You'll see the difference if you slice a fruit such as a tomato.

Try slicing it with a ceramic knife and you'll notice how smooth it cuts through it. It can even easily peel its skin off without crushing, bruising, or damaging the tomato's body. This makes it also an ideal knife to use if you want to fillet or debone a fish or pork and beef meat. Most deboning knives are made of ceramic because of its efficiency in cutting and slicing through bones.

4. Multipurpose

What's really cool about ceramic knives is that they can be used for different purposes. You can use them in the kitchen, outdoors, or for whatever reason, you can think of. It's in their multipurpose nature that makes them worth the buy. These ceramic knives don't rust and are also non-conductive. This makes them usable even underwater, making them the ideal knife of choice of underwater divers.

Helping You Choose The Best Ceramic Knives...

1. Check its grip.

The first thing you need to check when choosing a ceramic knife is to look at its grip. Check the grip thoroughly and make sure that you'll be comfortable in holding it. The last thing you want to happen to you is to get bruises and calluses on your hand. Make sure that the ceramic knife's handle is comfortable to hold.

I find ceramic knives that have an ergonomic handle to be a perfect choice if you really want the best one. An ergonomic handle design can do wonders for you because it ensures that your fingers would perfectly fit the handle. This is where you're going to make in contact with, that's why you need to be pretty sure that you won't bother holding it for some time.

2. Learn more about its blade.

The blade is also where you’ll know if it would be a useful ceramic knife. Make sure that the blade is sharp and is durable. You’ll know this by learning more about the knife’s brand or manufacturer. The more reputable the company is, the more likely the blade is of high quality. It should be really sharp, smooth, sturdy, and won’t easily get scratches or any kind of deformities. It’s in ensuring the toughness of the blade that you’ll know if the knife will work great.

3. Is it light or heavy?

Make sure that the ceramic knife is not too light or not too heavy. It should weigh ideally. To do this, it’s best if you try it out yourself. Hold it and swing it and see if you’re comfortable with it. You see, it depends on the user if he or she is comfortable with the knife. If you want to have flexibility, then get a smaller and lighter knife. But if you want brute force and strength, then settle for the bigger but heavier knives

4. Get to know the brand.

Then there’s the element of the branding. It’s the brand that tells you whether your ceramic knife is going to have a long service life or not. The brand is where you’ll know if it’s durable or even worth buying. Know if the brand has been in the industry for years because these kinds of companies are usually the ones that manufacture high-quality products.

If you are not really sure if the company is a reliable one, then do some research. Ask people who might have already experienced using the ceramic knife. You can also search the internet and read some reviews. When you do this, you’ll know if the ceramic knife of your choice if worth buying or not.

5. Is it worth the price?

There is also the element of price. Make sure that it's not overpriced, so you'll not waste your money on buying something that can cost cheaper if you were to choose another brand.

However, you should not look at price as a means to know its quality. It doesn't mean that if the product is expensive, then it's already made of high-quality materials. To tell you frankly, I have bought a lot of affordable products that have outlasted the premium priced ones that I have purchased. This just shows that you need to be wise when buying something. It is recommended that you choose a ceramic knife that is priced moderately so that you assure the quality and price worthiness of the product.

Top 5 Best Ceramic Knives 2018

1. Coiwin Kitchen Cutlery Ceramic Knife Set


The Coiwin Kitchen Cutlery Ceramic Knife Set a very lightweight product mainly because of the way it is designed. Aside from that, its handle features an ergonomic shape making this knife very comfortable and easy to hold.

I can say that I didn’t have any problem holding it for minutes or even hours. The blade is made from zirconia which assures that the taste, smell, and texture of the food will not be changed. Apart from that benefit, the zirconia-made blade is also known to be strong and hygienic. This doesn’t absorb any food elements because it’s made of ceramic.


  • It can easily cut bread and other similar foods with utmost ease. I simply hold it softly and it can then easily cut whatever it is that I’m cutting.
  • It’s got crisp edges which makes the cutting and slicing even easier.
  • And what’s best is that it doesn’t leave any crumbs or meat cuts when slicing through it.


  • It just easily gets blunt especially if it’s the only knife you use in your kitchen.
  • You need to sharpen this regularly to maintain its sharpness and performance.

2. Dalstrong Ceramic Knives Set


The Dalstrong Ceramic Knives Set is another product we recommend to you. It is made by Dalstrong is enough to say that it’s a good buy. But the reason is not just about that but it's also because of its construction, material, and performance. This has a very sharp blade as it's made of zirconium. This material is two times sharper than steel and it is even regarded to be near the hardness of diamond.

Imagine its cutting capability. It can even retain its edge sharpness by up to 15x more compared to regular steel. There is 0% chemical leakage, is ultra light and assures you that it wouldn't allow bacterial growth on its surface. This is what you need if you're a hygienic type of person.


  • It is very sharp. A single cutting motion can get the job done for most foods.
  • The design doesn’t only look nice but is well thought of because it’s functional.
  • The price of this ceramic knife is affordable and lower than what you can expect based on its high-quality look and feel.


  • You might encounter some durability issues with this one as it can get clunky through time.
  • The handle is not the best when it comes to comfort.

3. Dwave Ceramic Knife Set


The Dwave Ceramic Knife Set is the kind of knife that you need if you want less surface resistance as possible. The edge of the blade is also razor sharp, making it a great performing kitchen knife. Its blade is made of a blend of premium zirconia and other materials that are forged through a superheating process. Its color is also stylish as it’s colored black. This avoids staining and makes it look clean even if you’ve used it for quite some time. You even get a sheath when you purchase this ceramic knife.


  • The blade is very sharp, making it perform excellently when cutting through any type of food.
  • It's best to be used for cutting vegetables and meat. It's just like slicing through butter.
  • The anti-slip handle is also very useful because this assures you that your hand will stay in place when cutting with it.


  • The price is a turn down because it’s too expensive.
  • I find this a bit heavy, which might slow you down in the long run.

4. Kyocera Advanced Ceramic Revolution Series Chef's Knife


The Kyocera Advanced Ceramic Revolution Series Chef's Knife is another one we'd like you to include your choices. It measures 7 inches, has a black-colored blade made of ceramic material, and is what you need for mincing, chopping, and dicing. This is 100% impervious to acids, salts, oils, juices, and any kind of element or material that might cause regular steel knives to have a reduction in performance. This is also lightweight and is perfectly balanced. It feels good in your hand.


  • This is one of the sharpest ceramic knives in this review roundup. Be careful to not touch the blade.
  • It’s very sturdy and it feels good in your hands because it’s balanced.


  • The only turnoff to this ceramic knife is that its blade is too brittle. You need to have a backup knife so that you won’t use this all the time.

5. Kyocera Innovation Series Ceramic Utility Knife


The Kyocera Innovation Series Ceramic Utility Knife is another one we’d like you to try out. The length of the handle and the blade are a bit similar. This gives you the perfect balance you need when chopping down something or slicing through thick layers of meat. It has an upper angled handle to blade interface that’s very useful when cutting or slicing something on a chopping board. Its handle is even ergonomically designed for maximum safety, comfort, and performance.


  • This is perhaps the sharpest knife I have tried.
  • It’s also very lightweight. This gives you a lot of room to be flexible when cutting or slicing something.
  • It’s also very durable, strong, and well built. You’ll know that it’s made of premium materials.
  • The handle gives you a feeling of safety.


  • But for some, this might just be too light.
  • This results in it being short of power.


Out of the five reviewed products, I find the Kyocera Innovation Series Ceramic Utility Knife to be the best one. The feeling you get when you use it is what seals the deal for me. It’s comfortable to hold, gives you a safe feeling, and is balanced perfectly. Even its blade is very sharp and it enables you to do a wide range of motions. It’s the ultimate ceramic knife to have in your kitchen.

Related posts: