If you’ve seen white blades in knives on advertisements, you might be curious about ceramic blades. 

While both ceramic and steel blades exist for cutting in an industrial setting, there are a number of key differences. Depending on the materials you plan to cut, steel blades may still be preferable.

Both ceramic and steel blades have benefits around the home or business, so which one is right for you depends on how you plan to use them. In this article, we break down the benefits and disadvantages of both ceramic and steel blades so that you can make the most informed decision for your cutting, chopping, and slicing needs.

The Ultimate Battle: Ceramic Blades vs. Steel Blades

The battle between ceramic and steel blades wages on in kitchens, store shelves, and factories across the country.

Depending on what you need functionally from your blade, both steel and ceramic blade options are viable choices.

Ceramic Blades

Ceramic seems to be everywhere, but what makes these blades so special? Affordable and sharp, ceramic blades have made their way into home kitchens, factories, and businesses across the country.

MARTOR now offers a variety of safety knives with pre-installed ceramic blades, including our SECUPRO and SECUNORM lines. Our ceramic has been engineered into a durable and usable material specifically for cutting industrial materials.

Pros

Hardness - Ceramic is one of the hardest materials on earth. 

The MOHs scale measures the hardness of materials.

For reference, diamonds are the hardest material, with a 10 on the Mohs scale. Ceramic blades have a hardness of 8.2, and steel blades have about 4-6.

Stays sharper, longer - One of the biggest benefits of owning a ceramic blade is its tendency to stay sharper for extended periods compared to its steel counterparts.

Also, ceramic blades tend to have sharper blades than stainless steel due to their hardness.

As long as you take proper care of your blade, you can expect a ceramic blade to last around 10 times longer than a similar steel blade. 

Cons

Breaks easily - One disadvantage to ceramic blades is that they are brittle, which means they chip or break more easily than stainless-steel blades. 

This is especially true with ceramic blades used for industrial purposes. The last thing you want is a chip or broken piece of ceramic blade landing somewhere you don’t want.

Made from the same material as your bowls or plates, ceramic knives break if not used properly.

Not versatile - Between being too fragile and difficult to sharpen, the truth about ceramic knives is that they aren’t very versatile.

If you are looking for a decently priced knife that works well for chopping and dicing, then look for a ceramic knife. You risk the ceramic blade chipping or breaking off for all other types of usage due to misuse.

Steel Blades

From pocket knives to safety cutters, restaurant kitchens, to carving knives, steel has been the go-to choice when it comes to blades for decades.

When researching steel blades, there are a lot of options available. The most commonly known is “stainless steel,” the same material used in many of MARTOR’s SECUNORM and SECUMAX safety knives.

Pros

Versatile - Slice, dice, chop, whittle, whatever you need a steel blade to do, expect it to get done.

Steel blades chop, slice, and cut through a variety of materials. They are especially great for cutting through industrial materials, such as plastic, cardboard, and rubber.

Durable - When purchasing a knife, look for a blade that’s going to be durable.

Unlike ceramic blades, stainless steel blades are difficult to break, which is financially beneficial to using knives to cut materials regularly.

There’s no worry about chipping or breaking with a steel blade if you drop it. The only concern could be an extremely thin blade or potentially bending it. But those are rare cases.

For most folks, a steel knife’s durability is what stands apart from its ceramic counterparts.

Cons

Corrode or rust - Something else you might have to worry about with your steel blades is rust.

Moisture, acid, and salt, along with improper maintenance, cause knives to rust. Fruit acids are another danger to your steel blades if not wiped down immediately after use.

Even a trip through the dishwasher can cause corrosion on a stainless steel knife.

There are plenty of ways to prevent steel knives from rust and corrosion. Be aware that it can potentially ruin your blade if not regularly cleaned and maintained.

Odors - Over time, you might notice that your steel knife is beginning to smell a bit like the food you’ve been cutting.

That’s because of the porousness of steel blades trapping in odors, something ceramic knives don’t have to deal with.

While not a major con, it’s still a bit of a problem when your blade begins stinking like garlic.

Final Verdict

Choosing between steel and ceramic blades is dependent on how you plan to use your new knife.

If you are looking for something cheap, sharp, and ready to go for your home kitchen, or you’re working alongside chemicals and want to avoid any reactions, then pick the ceramic blade.

For professional chefs, and those factory workers who need something a bit sharper that cuts great through industrial materials, a steel blade knife is the way to go.

Want to know more about MARTOR’s steel and ceramic safety cutting tools, then check out our store where we have a variety of knife and cutter options to help you cut quicker, longer, and safer.