Ceramic Chef
ceramic knives for Professional Chefs?
are ceramic knives REALLY BETTER than the regular ones?
I have been told that ceramic knives are the best for cutting but the break very easily. Is this true?
Where could I purchase ceramic knives that are of excellent quality here in metro manila?
How much would this cost more or less?
help please! thanks a lot! 
Very short answer is absolutely no. They're worse.
I've used several ceramic knives and I can tell you ceramics is not ready for now to be a knife blade material.
Based on Kyocera(they're the leader in that area) Kitchen Knife - http://zknives.com/knives/kitchen/ktknv/misc/kyoceraok45.shtml
And Boker ceramic folder - http://zknives.com/knives/folding/hiend/bokercd.shtml
use/sharpening and info exchange with other knife enthusiasts:
1) Ceramic knives can't get as sharp as quality steel. I have extensive collection of various sharpening equipment, including Japanese whetstones, ceramic and diamond sharpeners. I hand sharpen all of my knives, including ceramics. Like I said, ceramic never gets as sharp as the good steel, and second, the effort spent on sharpening ceramics isn't worth the little extra edge holding you get from it.
2) Factory edge on ceramic knives is not as sharp as ceramic can be. So far every single Ceramic Knife I've had I managed to sharpen better than the stock edge.
3) Too brittle. Aside from the breakage issues which I haven't ever experienced, but it's easily possible, the real issue is the edge microchipping, which dulls the edge severely and really fast.
All that talk about ceramic never Needs Sharpening is not how things work out in real life. Yes, ceramics is much harder than the steel, even the best steel, but because it doesn't have enough strength the edge which is a lot thinner, or at least supposed to be thinner than the whole blade chips easily.
I was using ceramic knives exclusively for soft vegetables, always on custom end-grain wood board and still, the blade suffered from chipping. I could see that very well a simple loupe.
Even when you wash those veggies thoroughly, there's always a good chance small particles of dirt or sand are still on them, especially if you work with potatoes, leeks and such. And that's how it chips.
On plastic boards things get much worse.
Sorry to disappoint, but they do go blunt, and the irony is, it can happen faster than with the Steel Knives. Speck of dirt that will chip the ceramic edge will probably bend the steel or chip it, but steel is very easy to fix, ceramics isn't. Most of the people simply can't sharpen them at home, and sending expensive knives back and forth every 3-4 months simply isn't an option.
Even with very delicate and careful use, at best in my experience ceramic outlasted steel (Japanese Kitchen Knives, high hardness) probably twice at best. Time spent to sharpen those ceramics is 3-4 times greater compared to steel, if not more.
So, as much as I like exotic steels and blade materials, ceramics for today is a poor choice for the kitchen knives. May be good for a letter opener, but not in the kitchen.
If you still want to try it out, then I suggest not to buy a set, buy a single knife, test it and then do as you wish. Sets are a bad idea for any blade material anyway, you will get more than one knife that isn't really needed.
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