edge, a much harder ceramic blade will stay sharp and retain its cutting edge for much longer—at least ten times longer according to tests on a particular knife. However, the hardness of the ceramic material also makes it difficult to resharpen. Consequently, although a ceramic knife does not need regular sharpening in the same way as steel, when its blade eventually becomes blunt or chips specialized sharpening services are required for the ceramic edge. References External links Knives Ceramic engineering