Ceramic VS Steel | The best Knife!? MYTH BUSTED

[@pinkrabbitism]

How is the ceramic knife at starting fires?

[@АртёмАнтипин-о1щ]

And what about battoning?

[@aronkremer2115]

Good point, but they were testing kitchen knives specifically.

[@АртёмАнтипин-о1щ]

@@aronkremer2115 OMG, that was sarcastic...

[@Charles-A]

Ceramic is great in edge retention and in being completely rustproof and inert with everything you can cook, but they're awfully brittle. I took good care of my ceramic paring knife and it worked just as well as my steel knives UNTIL it fell on my mother and (now ex) girlfriend's hands. They cut against a steel surface, ceramic plates, a tile counter and my mother "shook" a piece of an ingredient off the knife by hitting it against a bowl with the EDGE and chipped it not without being annoyed at me for losing my shit a bit for that. After what they put that poor fella through, the tip chipped off and the edge is jagged and destroyed and I can't even sharpen the thing. I'll stay with steel

[@jlo13800]

they are hard but not tough, me and my girl are 2 stroke diesel fanatics and ceramic roller bearings are not a good application do to the shock loading in the 2 stroke. A steel beaing will do better here and everything has its place

[@michaelogden5958]

Ha! It is indeed frustrating (at least) when someone jacks with the knives you have selected, often one by one, over the years. Most people just don't get it. 🙂

[@darkcheaker]

Never seen a ceramic knife in professional kitchen for my 11 years of work

[@DutchBushcraftKnives]

Very understandable!!

[@Rangefindergeneral]

You might have seen one 20+ years ago when they first came out, chefs were trying them. can't remember when I got mine but I've used it like twice it and has a chip. You gotta remember not to smash a garlic clove with them lol

[@АртёмАнтипин-о1щ]

Sharp but not practicaly.

[@TheRyanator36910]

is there a reasoning for that

[@anarchism]

@@DutchBushcraftKnives er... no? he didn't even explained why

[@TheBlueB0mber]

When I worked Garde Manger I liked having a ceramic knife for all the veggies. For every other station in a kitchen you want steel.

[@ZoneCrasher]

Sounds good until you find out that you don't know where microchipped ceramic pieces go. :-)

[@wouldntyouliketoknow4874]

@@ZoneCrasher hmm good point

[@pinkrabbitism]

How well does the ceramic knife baton?

[@ozmobozo]

minus one out of ten 😏

[@huejanus5505]

Does well on cucumbers.

[@sameerthakur720]

As great as Ceramic plates would, if you tried batoning with them.

[@kenobiworks]

You guys are in my nightmares but I still watch your show!! Top marks guys..😂👍👍👍👌👌👌

[@harrisonlichtenberg3162]

Ceramic knives can only be reliably sharpened using powered equipment, similar to those used my the manufacturer. Doing it by hand is a fruitless effort. Steel is still better though. Lasts longer and can handle rougher treatment.

[@error404m]

In Japan you can send it back to Kyocera and they'll sharpen it for free. It's a good service.

[@MobileAura]

Ceramic lasts longer than steel.

[@robeart]

I understand the point you're making, but testing edge retention on ceramic blades by using rope is kind of sketchy. Ceramic is extremely brittle, especially along the incredibly fine edge of a knife, and the fibers of the rope, paired with any kind of small debris caught between them, is almost guaranteed to chip it. Rather than showing edge retention, you demonstrated how brittle the edges of these knives are, which, while being a completely valid criticism, is not honestly representing the aspect of the knife you intended to Ceramic blades, despite their downsides, are USUALLY the better choice for the average consumer because of their out of the box sharpness, low maintenance, and overall affordability when compared to even mid-range steel kitchen knives. That being said, I agree with the main point of this video, being that ceramic knives are NOT a replacement for your traditional steel knife, but I felt like sharing my thoughts.

[@DutchBushcraftKnives]

Thanks a lot bear. I definitely get your points. The part about brittleness is also true. It became a micro saw after cutting rope. Edge retention n ceramic cutting something soft would be much higher

[@LeChristEstRoi]

Ceramic knives are the better choice for the average moron. Maintening and sharpening kitchen knifes isn't brain surgery! Anyone with average IQ and some basic common sense is capable of that. What's wrong with our modern society where everything is considered as being rocket science and people are infantilized?!

[@jimihenrik11]

Ceramic knives are the best choice for the same kind of people that think apple products are a good deal: no skill or consideration needed but you need to frequently pay way too much money.

[@stephen7690]

@@jimihenrik11 the manufacturer gets to line their pockets because of lower manufacturing costs and the customer coming back after a year because their ceramic knife is dull

[@FitnessGuru91]

@@LeChristEstRoi I agree completely with your statement similar to every new car that is coming out today needs every bell and whistle to keep you going down the road in a straight line. Seriously sad world we live in, society has become so infantilized.

[@thedudeabiding1582]

Love you guys. The DragonBall music always makes my day. Stay sharp!

[@n-signia1087]

Hey lads, a little tip I found out for you because I love your videos. You live in a wet climate and rust happens a lot, but there’s two kinds of rust. Red rust is bad, but the black greyish rust actually helps prevent further rusting and doesn’t harm performance much. There’s a weird way to convert red rust to black rust by boiling the steel in water for about twenty minutes. I don’t know exactly how it works but it forms a chemical change in the oxides. Edit: this allows you to still use carbon steels in wet weather without a risk of rust. It’s just like why old files don’t get rusty and always appear in that dull grey finish. It’s just a form of rusting.

[@DutchBushcraftKnives]

Wow really!?!?

[@ssunfish]

@@DutchBushcraftKnives let's try it!

[@Tilbily]

Great production again, guys. I've been aware of these for alot of years but was skeptical of the very things you demonstrated so theatrically. Glad I never bought ceramic.

[@mikaelrabb1876]

well... that`s short.... still good thou:) thanks, See u next week!

[@vincentvdh9]

And now I’m curious to know how they even make ceramic knives... do they take regular knives and let them make love to plates?

[@DutchBushcraftKnives]

don't say such nasty things here we might get demonitized! I once found one of my kitchen knives in my girlfriends hand making love to a ceramic plate though! I begged for Coitus interruptus but before I knew it there were little ceramic knives all over my kitchen.

[@Picsabaszo12]

So if I use the ceramic blades only for cooking, there will be no problem with them, right?

[@AAKASHH367]

Thank u very much good explain to take decision which one to buy.

[@memento1469]

You should have made a cooking battle

[@BraxxJuventa]

Nice one again guys! Thank you! 👍😁

[@MobileAura]

Ceramic knives> any steel. Source : big into knife collecting/metallurgist.

[@bencullen8499]

Love the vids lads, was wondering if you could review the mora kansbol, Cheers

[@practicalshooter6517]

There is no beating a cheap steel knife. Yes it is cheaper, yes it can be and will be miss handle, yes it will become dull faster, but it will be very easy and cheap to sharpen, and once sharpened, it will be as sharp as anything else. I am a Chef, and in my kitchen, I sharpen all my knives regularly, as at home, the same knives would need to be sharpen a lot less often. Great comparison guys, and fun to watch.

[@onionhead5780]

Still waiting on that Bark river Kephart and mini Kephart video. 😉

[@obsidian9998]

Ceramic can stain right? Deep cleaning issues.

[@johnowens7720]

Mickey you crazy bastard you I was laughing so hard my stomach was hurting lol those faces you were making were priceless keep up the good work guys thanks for the laughs it made my day

[@axelwink1886]

You can also mail the Kyocera knives back and they will sharpen them for you

[@davefarnsworth3020]

I have two older old hickory chef knives that I have used for decades and they're still going strong. Never battoned any kind of wood or made feather sticks but they're great for what they are designed for. I even used one of them in an anatomy class once. Perfect one motion mid sagittal incision on a human heart. You guess which knife I used that I still use for food prep.

[@JAB671]

I just posted about Old Hickory knives before seeing your post. They are great - especially for the money.

[@davidglazener7921]

I bought an old old Hickory knife that was so used most all of those pressed-in indentions were gone! It is about 8 inches. SHARP AS HELL!

[@TheDirtyyoungman1]

Strange.... I just watched a video on sharpening ceramic knives,,, seemed to work fine. 🙄 Still, I see no reason to get one when my steel ones work fine.

[@airwilliam24]

Ceramic knives can be sharpened alright using stones. Just need to avoid edge-leading strokes, and you have to use fine stones. Too fragile for much practical use, and what's the point when steel knives sharpen 3x faster.

[@osterhase9]

Hey Mikkie! Might sound strange, but where can I find that leather jacket you are wearing? I have been looking for a similar one for months and couldn‘t find what I was looking for. Also a more general question: Where can I find the best kitchen knives? Thank you guys!

[@cerescop]

To sharpen ceramic you need a diamond file type instrument. I watched it done on youtube. The diamond cuts a new bevel onto the edge.

[@merpius]

The place where ceramic knives excel is in the $10 kitchen knife range. The price range where you just toss it when it dulls or breaks. A $10 steel knife sucks, kinda bad. A $10 ceramic knife is sharp as heck and no one feels at all bad when it goes dull (or breaks or chips) and you have to throw it out and buy a new one.

[@JAB671]

Ontario makes the Old Hickory like of kitchen knives. They don't cost much more than $10 each. They are just basic, old-timey kitchen knives, not really cool look-at-me kitchen knives. Maybe not suitable for professional kitchens but for home kitchens, well, I am still using one or two that were daily use kitchen knives for my great grandparents and then my grandparents after them. I am talking about the high carbon steel versions - no experience with the stainless versions.

[@JohnDegen_aka_Jeehannes]

Also a good basic course in cursing in Dutch! Highly recommended.

[@danielvasconcellos6715]

Thank's for introducing me to DI-RECT! (you guys are amazing)

[@gigalulmansur]

Steel is better professionally but I love ceramics at home for their lightness, sharpness, and low maintenance and price.

[@airwilliam24]

Any ceramic knives that aren't trash besides Kyocera? I have a ceramic pocket knife that is absolutely useless but it was only $1.

[@pinkrabbitism]

You guys should do a kephart style knife like the bart river kephart!

[@pinkrabbitism]

Never!

[@stephen7690]

The funniest part to me is people who claim to be environmentally conscious and then turn around and buy a ceramic knife, something that after a year or less of use will be dull. While a steel knife will last a lifetime even if you use cheap sharpeners

[@dwightehowell8179]

I suspect that all ceramic knife blades are made at one or two factories. It takes special equipment and skills to make those blades. When used as directed they will still be sharp ten yrs later because mine are. They are chemically inert. They are not for retards and they are not for rough use. The makers clearly tell you as much but there are always fools that have to destroy one or two to prove they are fools. All you have to do is do a little research and it is obvious they chip and can be dulled quickly by trying to cut bricks, etc.

[@lostfedexman]

Awesome, as always fellas. Thanks for putting your time into these videos

[@MasterOfInfinity]

Vegetables, fruits, meat and soft foods: Ceramic Knife Bones and hard foods: Steel Knife Crushing things like garlic cloves: Steel Knife Only

[@o_ben]

Hi guys, did you use the acid or is it natural patina on sakai takayuki blade?

[@n-signia1087]

You guys should make a video on the LT Wright Genesis or one of the Pathfinder School knives

[@valebliz]

Ceramic knives are specialized knives, suited only to certain tasks. Most professional kitchens don't want them because they break them...

[@MobileAura]

Most “pro kitchens” are sub-par fast-food level skills/ingredients. Absolute shame.

[@trevornjuguna2487]

4:47 where you’re headed phones

[@anasevi9456]

This is one of those youtuber channels that would give anyone on anti-depressants or hallucinogens the most terrifying terror of their life.

[@DaroLinguiniJohnson]

what’s for dinner? *_r o p e_*

[@pedjabeograd]

Like, then watch!

[@michaelogden5958]

I dunno... I had a some Kyoceras several years ago. I believe in taking care of knives, but constant kid gloves was a little much for my taste.

[@skibbedypappow4579]

yassss wodan boys, Mikkie its ya boi james cant waittt for the release my man

[@Pjotr1982]

For sharpening a ceramic knife is good a 3 microns diamond paste.

[@cvetanbakalov2566]

really - you just had to use the dragonball soundtrack in there huh :D

[@ArthA122]

Seems like you can successfully sharpen a ceramic knife. How are they doing it at the factory ? Diamond wheels. Maybe be good content to try one ?

[@justinw1765]

Sure, but you guys should check out HIC (High Impact Ceramic), which is far more elastic and flexible than the ceramic that you showed in the video. Unfortunately, there is so far only one company I know that is making knives (kitchen) out of it, and that is Rahven in Switzerland. Surprisingly reasonable priced. Pete cut sisal rope with a prototype knife of this stuff 2350 times before it dulled enough to not cut a sheet of paper well. That is literally insane/unbelievable. And an 18 cm blade can bend more than 1 cm in the middle without breaking/snapping. You (and most) will really have to rethink ceramic now that this stuff is available.

[@AK-xu5sj]

Spyderco has a Mule Team knife in this HIC ceramic now. I got one but it didn't come super sharp. I'm going to try and put a good edge on it.

[@rintuboro002]

Which is best df Caramic or Steel knife !

[@yvese.5512]

Can you test the Victorinox Master Mic, please?

[@darthtrump4428]

yay please

[@davidglazener7921]

I bought a ceramic sharpening rod. It sharpens knives VERY well but it did crack pretty easily. I now have a 6 incher instead of an 8 incher! Can you sharpen a ceramic knife with a ceramic rod?? Luv your vids!

[@Sharpless2]

it wouldnt make any sense to try to sharpen a ceramic knives with a ceramic rod. Unless you can confirm that the rod is harder than the knife, dont even start trying.

[@estoylaroca]

I think the comparison is a bit unfair no? Price difference is way different... 2x if you're using netherlands price... but 4x if you're using regular price. Also, you can buy cheaper ceramic knives for like $5 which work well. Also assume that the ceramic knife was tested right out of the box, while the steel knife *COULD* be sharpened beforehand. Ceramic could be sharpened as well, but it's pretty hard to do because of the equipment needed.

[@truesight91]

Ceramic is best if you are a precise and careful person, if you are a bit clumsy at times or have a family at home who uses then get the japanese steel. I had 3 ceramic knifes in last 5 years, each time my family broke them, i never chipped them once, only used for fruit and veg and if you take care they stay sharp for years. Kyocera brand is the only one I like.

[@cassiustunis8699]

Bring back DBK podcast. Also see how a ceramic knife batons

[@dougp1986]

My mother has some ceramic knives and the only thing that would sharpen them is this old grinder I have that they used to smooth edges of glass in the glass shop like 50 years ago. Probably ceramic wheels.

[@micgalovic]

Diamond water stones should be able to sharpen it tho.. at least in theory. Never tried it irl.

[@maximeregamey4458]

Well you should take a look at the ceramic blades that @Kknivesswitzerland is producing at the moment! It will be a game changer for sure.

[@ocomegashadowstacking5886]

Wow really amazing video ever!!! :D

[@channelpolitica1364]

0:01 it looked like you were doing something completely different than chopping!😉🤣

[@BradGryphonn]

I'm sharing the shit out of this one. Too many of my friends and relatives have bought ceramic knives. I even bought one many years ago. It chipped the first time I used it because I caught the edge of a bone when trimming out some ribs.

[@ericwhite3526]

Ceramic is ok if your gentle with it it can cut along time but a good ceramic blade that holds a good egde won't be as sharp as the steel knives but will be close. Granted the ceramic is good for metal sensitive foods the rope is always a tuff test . steel is the way to go for most things still ceramic isn't bad

[@julianruetten33]

DBK what do you think about knifes by Walter Sorrells?

[@madedigital]

Have you reviewed a Jack lore knife ? Personally I think he creates the best fixed blades on the planet...the process is bespoke and technically masterful. Not that you would change my mind on it. It's a work of Art in a knife.

[@DutchBushcraftKnives]

no we want one but they're impossible to get your hands on!

[@madedigital]

@@DutchBushcraftKnives kzbin.info/www/bejne/pGepgH9ueLqGptU I THINK YOU SHOULD CONTACT HIM HE IS A NICE GUY MAYBE ASKED IN THE RIGHT WAY ...yeah its a 4-month wait but i got to get one so simple but amazing, i hope you get one, they are special.

[@clarkpitts5393]

I wish I could speak Dutch or any 2nd language as well as You speak English.. Keep up the good work ! You guys are awesome! A++

[@TheSenseiKai]

Oh shit... Feels bad knowing I can't chop my rope without damaging my knife...

[@TaigiTWeseFormosanDiplomat]

I think ceramic knife is good for vegan restaurant.

[@nils-ph3zs]

love that outro

[@thebardock6785]

Ceramic knife won't oxidize fruit though

[@RYNO796605]

What's the piece that plays at 1:58?

[@martinerhard8447]

Make a video about hollow Handel knifes!! There is a lot of crap on the market but some manufacturers produce quality stuff. Even budget alternatives like the cold steel bushman exist.

[@ScentitarFragrance]

I love vg 10. Ceramic knives are good for people who want a disposable knife on meat and vegetable, when they get cheap.

[@kiltedcripple]

I too tried a ceramic knife a few years ago, and found it lacking. I'll stick to steel thanks.

[@jesusbrown9276]

I prefer the sub, but the dub is nice too.

[@alucardlledroc]

It wasnt quick but I was able to sharpen a ceramic kitchen knife I found in a rent house.

[@brianralph2886]

What are the best kitchen knives in your opinion?

[@heinzkack2153]

And Kyocera is the absolute top of ceramic knifes but the sakaitakuyuki is only a good middle class knife I would say one of the best steels for kitchen knives is the zdp-189

[@FALCAOPRIMITIVO]

Excelent, like from Brazil 🇧🇷🇧🇷🇧🇷

[@obsidian9998]

Composite knifes exist? Polyceramic?

[@maitiu2jake]

hey guys ... ceramic is kitchen knife .... what do chefs use to sharpen knives ? .... honing steel....but ...this is something I have not seen you ever use .....does it have any role in sharpening a bushcraft knife?

[@blubblab4238]

You sharpend your sharpening stone, by trying to sharpen the ceramic knife?

[@Grant_Gold]

Make a review of the mora bushcraft black or the kansbol

[@mrpopo5285]

Hi DBK, I don't think you have properly tested the Briza Enzo trapper-95 Emlax, I know you assembled an Enzo trapper Elmax and tested it, but I think you mentioned that is was not to be a full review on the elmax, I got it for around 100 Euros, and I think this might be one of the best knives for the price, It's sturdy good size and sexy knife. I feel like it is a knife I can depend my life on but it would be fun to get your opinion. Mora are amazing and I know that the Enzo trapper isn't 10 times better than the mora wich makes mora a masterpiece but I think for a full tang, super steel the Enzo trapper 95 elmax is a good choice for a 120-150 euro budget. If you say that the ramiers knife is worth for 200 and its o1 steel, the Enzo trapper Elmax might be a bargain.

[@DutchBushcraftKnives]

Kaio-shin sama! it might be old but its there kzbin.info/www/bejne/kKWmq3pooM-MatU if this is what you've already seen im afraid its all we have. I still like the knife a lot! Only the handle it comes with from brisa is not my favourite in terms of comfort.

[@mrpopo5285]

Yeah, the handle, it feels a bit unsafe there is no guard if you slip on a wet day, I also realized that my comment got a little weird in the beginning, when I said that u haven't tested the trapper and then said that you did test the trapper. HAHA, Well it's good to hear from you guys, that you like the knife, makes me feel a more comfortable knowing that the knife kings likes the knife. for a Budget-friendly option would you suggest an Srk as a bigger knife to pair with the trapper because I'm on a 70 euro budget and i saw on Knife and tools, there is a 60 euro SRK sk5

[@jaysbooshcraft3889]

Interesting video.

[@magnuswootton6181]

but which one can take a hammer attack?

[@Robinson.69]

Bark river kephart please, and kephart mini :))

[@Rationalific]

For the first two seconds, I wasn't quite sure where this video was going...

[@ethanstang9941]

DBK please review the Ontario 18in machete.

[@juakored]

This has to be my favorite video yet xD Great job Guys!

[@evyatarklevi]

maybe try the ikea 365+ knife? cheap vs cheaper?

[@williamprendergast6510]

Roman gladiators used Ceramic knives and swords in the Colleseum in Rome,it was between the Bronze age and the Iron age.WTF check out the history on the Tinternet.They used a flat stone for sharpening,ok.👌

[@vulpixgrant]

Wonder how well a Ceramic Knife would hold up to Butcher Duty, or how hitting a sliver of bone would treat the edge. Ok gonna watch the video now see if the Dutch Hero's answer my query.

[@zleggitt1989]

Ceramic knives are really only intended to be used on fruits and veggies where they will hold their edge almost indefinitely. Once they hit bone or anything remotely hard they chip. Used a ceramic knife fur a couple years and chipped first time trying to cut apart a chicken...chip wasn't bad and didn't affect cutting performance but it was definitely there and visible

[@error404m]

Bone would chip it. Definitely.

[@StevanOutdoor]

Ceramic is good for cutting veggies and some fruits. But don't hit the pit

[@rogeriosartori555]

yeah, because I love rope pieces in my food!

[@dirtmcgirt6769]

Awesome idea for a video. Enjoyed it very much. Keep them coming!

[@kneelneil]

I wish your "humour" was as sharp as your knives.

[@Metalworkersteve]

So far my ceramic knife is great however I bought it only for cutting tomatoes.

[@joklaxt4823]

Do a vid on the victorionox hunter pro alox

[@spatny2447]

make a video on the Enzo necker 70