My experience with ceramic knives has been consistent over time. They are much sharper than regular knives in the beginning, but they lose their edge quickly and are extremely difficult to sharpen. I bought an expensive one from AG Russell, sent it back to be sharpened (free), then returned it for a refund. Also, they are brittle and snap easily. Dave_c will tell you how to sharpen them, but it's not for me.
Ceramic doesn't dull in a dishwasher, unless banging against other ceramic. That's a shortcoming of high carbon steel blades corroding their edge in adverse situations, and banging against other metal with similar hardness.
I wouldn't invest in sharpening for something this inexpensive, but if you want to, you need a harder surface, a diamond based sharpener, one very low (yet high #) grit designed for ceramic unless you want to turn it into a miniature saw, but miniature saws have a purpose too... like tomato skins.
Comments & Reviews (3)
These look good, if only for the handle guard before the blade, and the reviews look right.
I still keep an ever so slightly serrated steel knife on hand for tomatoes, to grab on the skin.
I wouldn't invest in sharpening for something this inexpensive, but if you want to, you need a harder surface, a diamond based sharpener, one very low (yet high #) grit designed for ceramic unless you want to turn it into a miniature saw, but miniature saws have a purpose too... like tomato skins.
In the end, all you need is to cut what you want.
Thank you!