Ask any professional chef why they use ceramic knives in the kitchen and they’ll probably tell you it’s the superior sharpness, but they’ll also probably mention another neat benefit of ceramic chef knives: because ceramic knives are chemically inert, they do not react with your food in terms of taste AND color. This means your fruit sliced with a ceramic blade will not oxidize and turn brown nearly as fast as it would with a steel blade!
Try this test yourself if you already have a ceramic knife at home. Slice a few wedges from an apple with a ceramic knife and then a steel knife and watch the changes. After 15 minutes, the apple cut with the ceramic knife will hardly oxidize, while the slice cut with a regular kitchen knife will already show discoloration. After an hour, the difference will be very apparent.
This photo shows the difference between an apple sliced with a steel knife (left) and a ceramic knife (right) after 45 minutes. If left out overnight, you’ll find that the slice cut with your ceramic knife will be in the same condition as it was the night before, while the other looks downright inedible!
Not only will ceramic blades prevent discoloration, they will also avoid tainting the taste of your food. If you slice a tomato with a ceramic knife and follow it with a steel blade, you can actually taste the difference between the two slices from the very same tomato. Acidic fruits and vegetables react with the metal ions in a steel knife, causing changes you can actually taste.
If you’re getting ready for a party, don’t be afraid to slice up fruit ahead of time as long as you use ceramic knives. You won’t need to worry about oxidation or discolored fruit and your guests will be delighted to see a platter of fresh fruit, none the wiser you prepared it hours ahead of time!