Recently I was given a set of ceramic knives for Xmas, and I had read about them before but I have never had the pleasure of using this more new style of knife making.
Here are one of these knives, at first glance it does look funny with the different coolers, since I am used to the normal black, silver or wooden handles.
I was very curious to use this knife when I got it, since I had never used a knife quite like it before,
And one thing that I can tell you it is sharp and very good.
The big thing with ceramic knives is that you never have to sharpen them, and it is really amazing that it holds this incredible sharp edge without having ever to sharpen it.
The problem is that it is ceramic and that means that it is fragile, it should not be used to cut things like bones or frozen food, or parmesan ( I had I experience once, when a apprentice I worked with was trying to cut up some parmesan with a very good steel knife and ended up breaking this steel knife, so using the ceramic knife for Parmesan would not be recommended), and should never be dropped ( not so good for clumsy people like myself),it is not glass though but you should be careful with it, but for cutting meat, fish, fruits, and vegetables it works wonderfully.
So I would absolutely recommend and buy it for my home, because most people including myself have dull knives at home and do not have or want to buy a sharpener, so a knife that never needs sharpening is perfect for at home use.
On the other hand I would not use it in a professional kitchen, at work I need a knife that can do anything and everything, so a fragile one is not the best there, I do not like the idea of the knife breaking and then having to use some time finding that piece of the knife.
And to all you ignorant people or wannabe terrorist out there do not think that you can bring them on the plane with you just because it is not made of metal, the producers of these knives have small amounts of metal in them just so you cannot beat the metal detector.