Zhuhai 4Pc Ceramic knife Set (Chef’s, Paring, Utility & Block) Premium Ceramic Knives! Excellent “Sale”

• 5.5 inch CHEF, 3 inch PARER, 5 inch Utility, Knife block
• Ceramic Blades made with surgical precision
• Knives impervious to food acids, stain and are rust proof
• Stay sharper longer: Harder than steel, and will hold edge longer than a steel blade
• Lightweight, easy and comfortable to use for precision slicing

Product Description
These Ceramic Knives made in Zhuhai Province China are of Premium Quality will stay sharp and long lasting, a Holiday Bargain at this price!
Their chemical inertness to both acids and alkalis and their ability to retain a cutting edge far longer than forged metal knives makes them a very good culinary tool for slicing and cutting through boneless meat, vegetables and fruits.
Blades are made from zirconium oxide, a state-of-the-art ceramic material that holds a razor-sharp edge ten times longer than steel. Designed to slice, mince and dice fresh produce and boneless meats with unrivaled ease and precision. Nonreactive blade won’t discolor foods or affect flavors. Resin handle is contoured for a comfortable grip.
Set includes 3″ paring and 5 1/2″ Chef, 5″ Utility knife and Block.

Zhuhai 4Pc Ceramic knife Set (Chef’s, Paring, Utility & Block) Premium Ceramic Knives! Excellent

About Ceramic Knife

Ceramic knives are a relatively new invention and always expensive. Basically, they’re made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F. This results in an extremely-hard blade, nearly as hard as diamonds.

SHARPNESS – The materials that make up a ceramic blade is very hard. It’s the second hardest material, ranked after diamonds. After it’s sharpened, it can keep its razor sharp edge and will not wear out.

NO METALLIC TASTE OR SMELL – Ceramic material is not very porous at all. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won’t transfer to the next food item.

SANITARY –The density of Ceramic blades is very high, and the blades have very little pores. Just like your face, the fewer pores there are, the less dirt and grime can get into the pores. A quick rinse in warm water can give your ceramic knife much clean than a thorough scrubbing on a metal knife.

LIGHTWEIGHT – Ceramic material is very light weight. The lighter the weight is, the less strain on your arms and shoulders. You can rip through all you’re cutting like a pro.

RUSTLESS -There is no metal, so there is never rust.

Test result

Cut one apple with a sharpened stainless steel knife and another with a ceramic knife. After 15 minutes, the apple cut with ceramic knife hardly oxidized at all (see right picture below), while the one cut with metal knife already showed some signs of discoloration. Fruits will not oxidize and turn brown so fast when using ceramic knife to cut it.

Ceramic Knife Care

• Use it with a plastic or wood cutting board. Avoid cutting on marble, stone, glass, plates, or tile
• Use your conventional steel knives for carving, prying, boning, and cutting frozen food and cheese. These applications involve twisting and flexing, which require a more flexible material than ceramic
• Hand washing with water and liquid dish soap; Do not wash in the dishwasher
• For discolorations not removed by normal washing, clean the blade only (not handle) with a mild bleach solution
• Avoid dropping on hard surfaces
• Avoid putting the blade in open flame (ceramic conducts heat)
• Avoid turning the blade on its side to smash garlic or other items
• Store in a knife block, sheath, or tray

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Ceramic knives have solid advantages over steel knives. Here’s a picture-

1. sometimes we start cutting only to find the steel knife is blunt. Steel blades tend to get blunt after a couple of weeks. But who has the time and patience to sharpen them time and again? some steel knife users feel they’re doing much more sharpening than slicing.

A ceramic knife can save you from such pains. a standard ceramic knife retains its initial sharpness for a lot longer (usually 10 times) than usual steel knives.

2. Usually, ceramic knife blades are specially prepared with zirconium oxide. This ceramic material is extremely hard. on Moh’s scale, zirconium oxide’s score is 8.5 out of 10. Would you believe that a steel blade’s highest score is 6.5? This means ceramic blades are almost as solid as diamonds. That’s why ceramic knives preserve their sharp edges for a lot longer than typical steel knives.

Ceramic Knives Set of 3