I don’t think I’ve ever thought about kitchen knives as being made out of anything other than metal, so I was intrigued to try out these made of ceramic:
These are beautiful to look at, with ceramic blades coated in a black reflective veneer, and matt black handles finished with shiny silver tips. My first impressions were very positive, but aside from the looks, are these knives any good?
Well, yes they are. The first thing to note is their sharpness – slicing lemons (above) feels like a hot knife going through butter, but they also make light work of preparing harder foods like sweet potatoes and butternut squash – these Ozeri knives really are sharp.
The second thing I love about the knives is how they feel in your hand. They are incredibly light, and ergonomically designed, so using them is a real pleasure.
The other benefits of using ceramic knives instead of metal ones is that they don’t corrode or rust, or leech metal ions. Not something I’d thought about, but a definite bonus.
One thing to note: I’ve read reviews of these knives that say they chip easily, but so do high quality metal knives, such as my boyfriend’s Shun knives, which I am now used to washing and drying separately rather than throwing in the butler sink with the rest of the washing up. So it makes sense, whatever kind of knives you use, to look after them. I’ve been using these Ozeri ceramic knives for a few weeks now, and have no chipping. All good.
The set I have been reviewing is the , which retails at £49.99 on Amazon, which I think is very good value for a 3″ paring kife, a 5″ slicing knife, and a 6″ chef’s knife.
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