Hmm, interesting. I will have to get a ceramic blade for kitchen duty.
For illustrative purposes, here's a pair of Boker ceramics.
Damage from rough use. Someone whom my brother worked with dropped his knife and broke it without telling him... <img src="/ubbthreads/images/graemlins/mad.gif" alt="" />
![[Linked Image from images44.fotki.com]](http://images44.fotki.com/v1487/photos/2/28682/7042651/IMG_0934-vi.jpg)
That's your Ceramics class for today...class dismissed <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />
okay can I just say, chips of that in my food is something I don't think I want!
Typically, if you follow the use guidelines, they don't chip like that.
You can break the tip (and possibly snap the blade off the handle) if you use a ceramic knife to pry, rather than slice. You can also chip the edge if you cut into bones.
The blade is stable after the chipping...nothing else really chips off, but all the same, blackie is out of the usual service rotation.
If you care for them, they're among the sharpest and easiest to maintain knives there are.
In fact, the white on is so sharp, when you cut cooked meat with it and taste it, the meat actually has a different feel in your mouth compared to meat cut with a steel blade... <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" />
