Advantages and disadvantages of ceramic knife for disinfection tableware

Ceramic knife, as a kind of disinfection tableware, is used in modern kitchens. Next, compare the advantages and disadvantages of this tableware. Advantages: ① practical: high-tech achievements, with extremely high hardness of the blade body. Its wear resistance is 60 times that of the metal knife, almost never wear, eliminating the trouble of sharpening the knife; (2) high quality. Super high hardness, high temperature resistance, corrosion resistance, sharp, not easy to wear, never rust. After cutting food with metal knives such as stainless steel, the natural taste of food will be destroyed, and this phenomenon will not occur with knives that use ceramic knives to disinfect tableware; ③ Health. It is made of Biomedical Materials and does not contain heavy metal elements such as nickel and chromium. Contact with skin will not produce allergic phenomenon. Disinfection tableware chemical stability is extremely strong, acid and alkali resistance, never rust discoloration. It will not have any chemical reaction with the food and keep the food fresh and delicious. After high temperature sintering at 1700 ℃, the blade body is fully compact, non-porous and non-magnetic. When in use, it does not stick to dirt, is easy to clean and antibacterial. Disadvantages: the ceramic knives for disinfection tableware are all sintered from zirconia, and their hardness is 9 determined by the nature of their raw materials, but they are brittle and have low toughness and cannot cut hard objects, high Falls are easy to collapse, lack of corners or break, so you can't cut, smash, pry, pick, etc. Nowadays, the quality of disinfection tableware on the market is uneven, so consumers must polish their eyes when choosing.