Ceramic knives are extremely convenient because they're lightweight and rust-resistant.

Because the knife's material is hard, it's prone to chipping when cutting hard ingredients.

The biggest challenge is that it's extremely difficult to sharpen once it loses its sharpness.

This article will show you how to sharpen a ceramic knife.

The whetstone used is a diamond whetstone.

If there's a chip, start with a grit size of around 120-400.

If there's no chip, start with a grit size of 1000.

For even sharper knives, use a grit size of 2000 or higher.

(It may also be possible to sharpen ceramic knives with a regular whetstone other than a diamond whetstone.)

Unlike regular knives, there are no burrs, making sharpening difficult to notice, and because the material is hard, it takes a very long time.

If you're interested, please check out this video on sharpening ceramic knives.