Isn't one of the benefits of a ceramic knife is that it DOES NOT need to be sharpened so often/ daily... well, if you are using it correctly.
2028951
I agree. I use my ceramic knives daily, and normally sharpen them on a bi-monthly basis.
2028952
The ceramic edges do.last longer; however, they eventually need to be sharpen. They tend to get micro chips on the edge that need to be honed.
2028953
yes that's correct the ceramic knife if used correctly should stay sharp for a long period of time one of the best features of the ceramic knife!
2233910
In order to sharpen a blade, the surface being used to scrape off the metal needs to have two characteristics: 1) it needs to be significantly harder than the steel; and 2) it has to have the correct "grit" or level of texture...Certain rocks, such as those contining high levels of quartz (granites) may be hard enough to use, although, not optimal. If the knife has become significantly dull, it might be improved enough to bring it back to a usable level of sharpness. Obviously using a diamond or ceramic stone will doe a better job, and allow for a better edge. Doc
727722
These knives are not sharpened because the NEVER need to be. You use that really cool chefs tool to re align the tiny tiny blades on the cutting edge. If you sharpen them they are destroyed. If you have ever cooked with fine knives you understand the thrill of their use. If not, you should try.
903726
There is a place to sharpen ceramic stone knives. I don't have any, so I haven't used it,
554636
Sure! There's nothing magical about Global knives except they ship with a really nice factory edge. A lot of high-end cutlery makers make noise about sharpening their knives using a particular stone or device. I remember years back I bought a utility knife from Porsche Design and they said never to use a steel made out of steel, which led me to buy my first, scrawny ceramic steel. This is nonsense, of course. Except for ceramic knives, almost any knife can be sharpened on any steel - just do it skillfully. But let me reassure you, this sharpener works fantastically on my Globals, my Macs, my Wusthofs, my Porsche, even my antique carbon steel slicer from my grandmother. Go for it.
554639
I read that any Japanese style knife has to be sharpened by either diamond or ceramic because the steel is brittle (vs carbon steel in German etc knives) and the steel steels "shatter" the edge instead of honing it. I don't know if this is true but I would get the ceramic anyway because it hones and sharpens at the same time.
25087
To quote from another site (in short, no it will not); "Unless you are cutting other ceramics or diamonds, these knives should almost never get dull. Use a wood or bamboo cutting board (ceramic, glass or metal is a no-no) and push less. They cut so well because they are so much harder than anything you will encounter in cooking. Bone has a hardness of about 3.5, steel knives about 6.5 and ceramic knives about 9.5. Diamonds are 10. If you really want to sharpen them you will need a fine or very fine diamond sharpener. The diamond size should be as small as you can get 1000 or more (6 microns or smaller). DMT makes good ones. You can find diamond sharpeners at better Hardware, Wood Working and Sporting Goods stores and they should cost $20 to $60. The trouble is ceramic is so hard it will take a lot of effort to restore the edge. Use water to lubricate and clean your sharpener. Be prepared to rub (use light pressure) about a dozen times, rinse the diamond and repeat many, many times. Inspect the edge with a magnifying glass. General knife sharpening rules apply. If you look carefully at the very edge of the blade you will see that it is sharpened at an angle that is different from the rest of the blade, try to match that angle. A sharper angle will result in a sharper knife for a little while until the edge chips off in your food (generally not good). A more 'blunt' angle will last longer, but will not cut as well."
1330977
No it does not. This stones in the sharpener are softer than the ceramic. GRS
1954993
A ceramic sharpener, or rather honer, can deal with all kinds of steel. A steel will not give you the same finish on the harder steels used in Asian knives. The main disadvantage to ceramic sharpeners is their fragility. One drop to the kitchen floor, and back to Amazon for you. I do recommend them over steel.
2191730
you will be making a grave mistake if you try to pry anything with ceramic knifes. If you exert too much force it will snap, and you'll be purchasing a new one.....!
977250
These knives require periodic sharpening. I don't know your kitchen habits as compared to mine, so what works for me may not work for you. But here are my thoughts on Chicago Cutlery Vivid knives...they sharpen easily (I use a Smith diamond encrusted sharpener with coarse and fine grits. I don't have to use it very often.) and they're easy to keep sharp with a sharpening steel. These are easy to care for...use a steel and sharpener regularly and you won't have a problem keeping them sharp. After several months of use I don't see any chipping of the color coating. And I prefer these knives to a couple of low end J A Henckels that I have. These knives require periodic sharpening. I don't know your kitchen habits as compared to mine, so what works for me may not work for you. But here are my thoughts on Chicago Cutlery Vivid knives...they sharpen easily (I use a Smith diamond encrusted sharpener with coarse and fine grits. I don't have to use it very often.) and they're easy to keep sharp with a sharpening steel. These are easy to care for...use a steel and sharpener regularly and you won't have a problem keeping them sharp. After several months of use I don't see any chipping of the color coating. And I prefer these knives... » Read More These knives require periodic sharpening. I don't know your kitchen habits as compared to mine, so what works for me may not work for you. But here are my thoughts on Chicago Cutlery Vivid knives...they sharpen easily (I use a Smith diamond encrusted sharpener with coarse and fine grits. I don't have to use it very often.) and they're easy to keep sharp with a sharpening steel. These are easy to care for...use a steel and sharpener regularly and you won't have a problem keeping them sharp. After several months of use I don't see any chipping of the color coating. And I prefer these knives to a couple of low end J A Henckels that I have. « Show Less
1379857
I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could still make a ceramic knife sharper.
197970
From what I've experienced I would use a wet stone first then keep the edge straight with the ceramic steel. After that I would use the ceramic steel before and after each use. Your knife should stay sharp longer with minimal effort.
2227851
Yes, the carbide sharpener and the diamond stone will put a sharp edge on a dull knife, then the ceramic rods will hone the edge and keep it sharp when used regularly. I leave it out on the counter top and touch up Kershaw folder almost daily. You can take it with you since it folds up nicely.
2017886
First off, it depends on the sharpener in question. One with an adjustable angle to accommodate the lower angle of this blade could be used, however with a knife of this quality, it could go for quite some time with only needing to be 'dressed' by a few strokes on a sharpening steel. As others have said, having it professionally sharpened would be a better choice, especially if you are uncomfortable with sharpening manually. If you did want to sharpen it with a sharpener, I would suggest one such as the Worksharp series of sharpeners.
140162
I have not tried to sharpen any ceramic knives and don't know if the reviewer is correct. If this is true my guess would be that the ceramic is as hard or harder than the grinding wheels in the sharpener. In most cases ceramic is very hard but brittle that's why ceramic holds an edge longer than steel but breaks or chips if side force is applied.
154841
The ceramic blade stays sharp longer and ceramic has a better ability to disapate heat but it's more fragile (so tie a string around your wrist to the clippers In case you drop it). It cuts my 3 large dogs thick hair very well.