Do you have dull ceramic knives at home, but don’t know how to sharpen them? Then you have come to the right place. By learning the proper ways of sharpening a ceramic knife, you can save yourself costs from buying a new one.
I got interested in sharpening knives when my own ceramic knife lost its sharpness one day. It was a hassle to cut through meat and vegetables, so I tried to search online for the best method to revive its sharp blade. After following all sharpening methods possible, I finally found the easiest way to sharpen my ceramic knife properly. Continue reading as I teach you below.
What You’ll Need
Of course, the most important thing that you’ll need for this tutorial is a dull ceramic knife. A ceramic knife is made of Zirconium Dioxide, also known as Zirconia, which is harder than steel. According to leading ceramic knife manufacturer, Kyocera, ceramic knives can stay sharp in as much as ten times longer than steel.
Although a ceramic knife may remain sharper longer than steel, it may also brittle and chip easily. Since a ceramic knife is hard, the only material that can sharpen its dull edges is a harder material, like the diamond. In the hardness scale, diamond is the hardest while ceramic falls slightly below it.
Cut-Resistant Gloves (optional)
If you’re afraid of getting cuts, you can wear a pair of cut-resistant gloves. These gloves are made to protect your hands when dealing with sharp materials, like a knife in this case. I personally wear these gloves when I’m using a whetstone because you can’t predict sudden blade slips, right?
What I use is the NoCry Cut Resistant Gloves which is four times resilient than leather. It is comfortable to wear and snugs fitly into any size of hands.
You may need a clean towel to anchor your sharpening tool on a flat surface. The towel will serve as your sharpening station where you’ll put the whetstone or the sharpening tool on top of it. You can also use the same towel to wipe your blade dry after rinsing.
For Option 1
For Option 2
For Option 3
For Option 4
Option 1- Using An Electric Knife Sharpener
1. Hold The Electric Knife Sharpener
For this option, you may opt out of using a pair of cut-resistant gloves. To begin sharpening a ceramic knife using an electric knife sharpener, hold the tool down by one hand. Holding the tool down can keep it from shaking as you slide the blade through the slot.
2. Slide The Blade Into The Slot
Now, that you have secured the knife sharpener in place, use your other hand to hold the ceramic knife. In the slot provided, slowly pull both sides against the grindstone. You can see how the sharpening is done in this video here.
Check the sharpness of the blade by cutting a piece of paper. If it cuts the paper swiftly, then the blade is already sharp, if not, continue passing the blade into the slot. Usually, four passes are enough to sharpen the blade, but it may take more if the blade is really dull.
3. Rinse And Dry
There may be some shavings left on the blade, so for safety purposes, rinse your ceramic knife under running water. Wipe it dry with a towel and you can start using it as desired.
Option 2- Using A Diamond Sharpening Rod
1. Hold the Sharpening Rod
While wearing the cut-resistant gloves, hold the rod either vertically or horizontally. If you like to hold it vertically, place its tip on a counter top and hold the handle firmly. For a horizontal position, just hold the handle and point the tip of the rod away from you.
2. Strike The Blade Against The Rod
Regardless of how you hold the rod in vertical or horizontal fashion, striking the blade against it is pretty much the same. Just strike the blade from heel to toe about thrice at each side. You can see how this striking motion is done properly in this video.
3. Wipe To Clean
To avoid imparting any metal fillings into the food, wipe the blade with a towel. Make sure that you clean the blade thoroughly.
Option 3- Using A Work Sharp Knife And Tool Sharpener
1. Prepare Your Tool Sharpener
On an even surface, lay the towel and place the tool sharpener. Before you start sharpening, insert the 180 grit abrasive belt and outdoor knife guide into the tool sharpener.
2. Start Sharpening
While holding the tool sharper by one hand, slide the blade about six times at both sides, left and right. Change the abrasive belt with a higher grit, preferably 1,500 grit. Again, strap the blade from left to right until you can feel the sharpness coming out. Check how the strapping is done in this video here.
3. Wipe With A Towel
After you can cut paper swiftly with the blade, wipe it cleanly with a towel. This step can remove any metallic particles that may still remain on the blade. You don’t want the particles to go into your food, do you?
Option 4- Using A Diamond Whetstone
1. Place The Whetstone In A Towel
Before you begin, wear a pair of cut-resistant gloves so you can be protected from the blade. Next, get the diamond whetstone and place it on a folded towel. The towel can serve as an anchor for your whetstone.
2. Begin Sharpening
Position the blade between 18-20 degrees and sharpen from head to toe. Strike the blade against the whetstone for about six times. Flip the blade and do the same process. You can watch how this process is demonstrated in this video.
3. Wipe It Clean
Remove any traces of metal fillings by wiping the blade with a towel. Make sure that you’re still wearing the cut-resistant blade so your hands won’t be cut with the sharp blade.
Tips From The Experts
1. Don’t Cut Ceramic Knives On Hard Materials And Surfaces
Since ceramic knives are brittle, The Kitchn suggests not cutting them on hard materials, like bones, nuts, and frozen foods. As much as possible, use them only for soft foods, like fruits, boneless meat, and vegetables. The cutting board also matters so it is advisable that you use wood or plastic.
2. Observe Proper Care
To extend the sharpness of your ceramic knife, My Ceramic Knives recommends the observance of proper care. Use a mild detergent when rinsing your knife after use. When cutting non-greasy foods, like fruits and vegetables, give the ceramic knife a quick rise in warm water.
Sharpen Your Ceramic Knife Today!
Did you have fun sharpening your ceramic knife with one of the options above? This new discovery is a great saver for me because it has helped me restore my dull ceramic knives back to glory. I no longer need to buy another one because I can just sharpen the blade if I see that the blade is not cutting well on soft foods.
If you’ve already tried sharpening a ceramic knife, please share your experiences with us and tips in the comments section below. You can also help spread this wonderful post by sharing it on social media.