Over Ceramic Knife | Pisau Seramik | 陶瓷刀
Ceramic Knife = 14cm Blade, 25.5cm From Knife Tip To Handle
Over ceramic knives are one of the newest types on the market. They are made out of very hard ceramic, such as zirconium dioxide. These knives have numerous advantages of other types of knives like stainless steel. Some of these advantages include hardness, weight, durability, and the ability to resist stains. Below are various advantages of Over ceramic knives.
One of the first advantages of Over ceramic knives is their hardness. They are one of the hardest knives you can buy. The only thing that is harder than the material used to make these knives is a diamond. Over ceramic knives are much harder than steel. Therefore, they will be much sharper than steel knives will be.
Weight is another advantage of Over ceramic knives. They are very lightweight. These knives generally weigh less than half of what other knives weight. This will reduce the amount of fatigue you feel when you use Over ceramic knives for cutting tasks that you have to perform repeatedly.
Over ceramic knives are also very durable. They will stay sharper for longer periods of time than stainless steel knives. Over ceramic knives can usually go years without needing to be sharpened. They will also last longer overall because they will never rust.
The ability to resist stains is another benefit of Over ceramic knives. Some foods will discolor steel knives because they contain acids. Over ceramic knives are not susceptible to these food acids, so they will never become discolored. Over ceramic knife also come with a non-stick surface, so they can easily be cleaned. In addition to resisting stains, these knives won't mess with the taste of your food.
Over ceramic knives are also chemically inert. Being chemically inert means that these knives won't give your food a metallic smell or taste like steel knives will. They also will never brown your foods like steel knives can. The surface of Over ceramic knives will also resist germs, so they are great for people who suffer from certain allergies.
A forged metal blade is softer than ceramic and is susceptible to chemical corrosion. Over time its edge "rolls" and "pits".
Over Ceramic Knife's zirconium oxide blade resists this wear and holds its edge for months to years without sharpening.
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|Free Chopper||Free Peeler|
- 1. Use your ceramic knife for slicing or cutting soft foods only (fruits, vegetables, boneless meats, etc).
- 2. Use a softer cutting board only, plastic, wood and bamboo work well. Avoid glass and marble cutting boards.
- 3. Never use the knife as a tool other than a knife. Never use it to pry anything open, or to cut plastic packaging.
- 4. DO NOT use the side of the blade to smash anything such as garlic, herbs, etc.
- 5. DO NOT bend, twist, pry, or apply force to the tip or the side.
- 6. DO NOT attempt to cut through frozen foods or bones.
- 7. DO NOT clean your ceramic knives in the dishwasher.
- 8. Avoid dropping your ceramic knives.
|Specification||Material: Fine Ceramic Powder (zirconium dioxide)|
|Color||Pink, Green, Blue, Black|
|Accessories||Free Ceramic Peeler and Chopper|
|Product Weight (KG)||0.85|
How do I sharpen Over ceramic knives?
Unlike traditional steel cutlery, Over ceramic knives generally do not need to be sharpened at all.
Will a Over ceramic knife shatter if dropped?
Over ceramic knives will not shatter if dropped. As with any knife, however, the delicate tip can break if the knife is dropped on its tip.
How can I damage an Over ceramic knife?
You can break the tip (and possibly snap the blade off the handle) if you use a Over ceramic knife to pry, rather than slice. You can also chip the edge if you cut into bones.
Are Over ceramic knives dishwasher-safe?
We do not recommend putting your Over Ceramic knives in the dishwasher for several reasons. Violent motion against other objects, especially hard plates, could chip the knives and damage the plates. And, of course, it can be dangerous to reach into a dishwasher tray and accidentally grab the knife by the blade. Over ceramic knives are very easy to clean with a quick wipe, since food does not stick to the blades, so we do not recommend using a dishwasher.
How should I store my Over ceramic knives?
You can store your Over ceramic knifes in a conventional wooden knife block, in an in-drawer tray, or in their original package.
Why are Over ceramic knives so expensive?
Zirconium oxide is a relatively new, advanced material which costs more than steel.
How are Over ceramic knives made?
First, ceramic powder is molded into blade "blanks" with special high pressure presses. Special binders in the powder allow the blanks to retain their shape before sintering (or firing), which takes several days at extremely high temperatures (in excess of 1000 C). The knife blanks are then ground and polished on a diamond wheel to form an edge before the handle is attached.
Why a Ceramic Blade?
Because ceramic cutlery remains near razor sharp far longer than any steel blade does. Under normal home kitchen use ceramic blade sharpness can last years without ever needing sharpening.
What are the main advantages of the ceramic knives?
The superior hardness, superior corrosion resistance, chemically inert, and a naturally non-stick surface are the main property highlights of ceramic knife blades. In your kitchen these properties relate to a long lasting sharp edge, that will not rust or stain. Ceramic blades are far more hygienic than metal - they will not react with your fresh food (will not turn food brown like metal knives) or alter the taste by depositing metal ions. Ceramic blades rinse clean under running water (soap and water is recommended after cutting meat or fish).
What are ceramic knives made of?
These knives are made of Ceramic Zirconia, processed into Zirconium Oxide (white) or Zirconium Carbide (black), also called "modern ceramics". Zirconia is second in hardness only to diamond and was originally developed for industrial applications where metal components failed. Zirconia is extremely hard, wear resistant, and chemically inert.
How can I wash my ceramic knife or peeler?
Ceramic knives are very easy to clean with a quick wipe since food does not stick to them. We do not recommend washing them in a dishwasher since the dishwasher may cause the knives to constantly bang against other utensils and eventually this could cause a chip to the cutting edge. Violent motion against other objects, especially hard plates, could chip the objects and/or the ceramic blade. Ceramic blades rinse clean under running water (soap and water is recommended after cutting meat or fish).
How can I avoid damaging my ceramic knife?
You can chip the edge if you cut into bones or use on frozen foods. You can also break off the tip or snap off the handle if you use it to pry. Please handle the blade carefully. Only wooden surfaces or the new plastic cutting boards are recommended. Surfaces of marble, glass, china or steel will be cut (scored) by these blades and in time may impair the sharpness of the blade. Bottom Line: Don't drop the blades on hard surface floors or use them as can openers and these ceramic blades will remain sharp for years of normal daily use.
How fragile are the ceramic knives?
If the knives are dropped a small chip or knick along the cutting edge can result -- this much is true. A dropped ceramic knife will usually not be damaged at all. Modern ceramic materials are certainly not fragile.The BIG difference is that metal knives quickly become dull with normal use while ceramic blades can remain sharp for years of normal daily use without sharpening. And, this would not be possible if the ceramic blade material was fragile.
What should I choose--a white blade or a black blade?
Both white and black blade ceramic knives are made of Zirconia. The white blades are composed of Zirconium Oxide. The black blades are Zirconium Carbide. They are made through the same manufacturing process except that the black blades are subjected to an extended final firing process that includes a precise "sintering" to produce the exotic Zirconium Carbide material. The black, Zirconium Carbide blades can be up to twice as hard as the white blades -- but both are at least 7 to 10 times as hard as the common steel knife blade.They are both capable of the same long lasting sharpness and either is very durable. It is all up for you to choose for.
|Green Colour Ceramic Knife|
|Black Colour Ceramic Knife|
|Blue Colour Ceramic Knife|
|Pink Colour Ceramic Knife|
The product images are for illustration purposes only
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