Ceramic knives have 3 advantages and 3 disadvantages compared with knives with a conventional steel blade.
Advantages:
They’re the only knives at all that are dishwasher-safe.
They’re perfectly suited to people with allergies.
They hold their edge longer than any steel knife.
Disadvantages:
They don’t reach the sharpness of a good steel knife.
The blade chips more easily.
The user can very rarely resharpen them themselves.
In our sharpening shop your ceramic knife gets its edge back. But not only that: chips in the blade, or even a broken-off tip, we grind out, or we shorten the knife completely past the break.
(If you look closely you can see that the blade was ground narrower towards the tip by the depth of the chip. In the rear part of the blade the height was almost kept.)
This takes a considerable amount of effort, and yet we treat your ceramic knife sharpening as if you’d sent us a knife with a steel blade. You’ll find our price list here:
Sharpening service
(Wenn man genau hinschaut sieht man, dass die Klinge zur Spitze hin, um die Schartentiefe schmaler geschliffen wurde. Im hinteren Teil der Klinge wurde die Höhe fast gehalten.)