I have the problem that within a short period of time after cutting/slicing apples, they start discoloring and turning brown. I’m sure that I’m not the only one who has experience this problem. After doing some research, I have found that the kind of material the knife’s blade is made of will make a huge affect on the type of food you cut or slice.

Most kitchen knife blades are made of steel.  As with ceramic knives, the blades are made of zirconium oxide which makes it extremely hard. Since diamonds are the hardest substance on earth, the ceramic material is rated right behind diamonds. The ceramic material itself is zirconium oxide that’s been heated in a process called sintering, which bonds the ceramic powder particles together by closing its pores.

Since the ceramic blades are “chemically inert”, they will have no effect on flavor or appearance of the foods they come in contact with.  Since the pores are so tightly closed, you will not transfer the taste or smell of between foods, such as garlic and apples.  Compared to your steel blades, ceramic blades will not react to food acids which causes the food to have a metallic taste or smell. By handwashing and drying your ceramic knife, you will have maximum results and extend the life of the knife.

Ceramic knives are very lightweight and keep their like-new appearance a whole lot longer than steel knives because they will not rust or corrode.  If you want a good quality ceramic knife that will last you years and year to come may require spending a little extra.