Household knives with CERAMIC BLADES By Boker USA

CERAMIC instead of steel? Why?

The blade is extremely hard – only diamonds are harder. Expect little or no wear and tear on the blade. It will cut and cut and cut again . . .like cutting butter. The blade does not rust, spot or – Heaven forbid – pit, because it isn't made of steel. Sensitive food items such as eggs or citrus fruit will not assume a strange metallic taste from the blade. It is lightweight and antimagnetic. But let us be frank about the disadvantages, too: Purchase price – risk of breaking – family fights (over the BÖKER CERAMIC knife)

Please handle the blade carefully! Only wooden surfaces or the new plastic cutting boards are recommended. Surfaces of marble, glass, china or steel will impair the sharpness of the blade. Don't drop the blades on hard surface floors or use them as can openers. That's not included in their job description. Just like the glass or china industry, we cannot assume any liability in case of misuse of our products or for "accidents."

Nevertheless, you will be excited about cutting with BÖKER-CERAMIC for years to come. No more annoying dull knives! By the way, cutting with ever-sharp sawtooth blades is not all it's cracked up to be. The meat is shredded instead of cut into juicy slices. And resharpening steel blades takes money, time and energy.