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What is the difference between ceramic and steel knives? How do I make the right choice? The first and very important thing, which is a great relief for all users of ceramic knives, is definitely sharpening. Ceramic knives do not require sharpening, unlike steel ones, so you can use them for 5-10 years without ever sharpening them! Hygiene is very important to all of us when preparing food, ceramic knives have an advantage over steel ones - why? The lack of pores in the spatula allows them to not absorb the odors and molecules of the food you are preparing, so simply rinse them after use and that's all you need to think about when it comes to cleaning these knives. The third and by no means negligible characteristic of ceramic knives (which also lead here in relation to steel ones) is that they are very light. When using these knives, you will tire your hands much less and manipulate the blade faster. The Huachubao set contains 5 professional kitchen knives for different purposes, made of the highest quality ceramics and one peeler, made of stainless steel.
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