Question: Which is better, ceramic knife or the conventional knife?
By: Quing Obillos
Published: March 29, 2011

I'd like to know the difference between a ceramic knife and a conventional knife. What are the advantages and disadvantages?

Answers:
Anonymous

The ceramic knife is better for multiple reasons. First of all it is more resistant and durable than conventional steel knifes, so it will last longer.
Another important feature is lack of oxidation of products when they come in contact with it, such as vegetables and fruits, as with the steel knife, so vitamins are not lost.
Patricia Conte

Few more pros for ceramic knives (note: I've only read about them and haven't used them myself):
They're less porous than metal knives, meaning odors/flavors rinse off easily and don't transfer from one food to another. This also means that bacteria and dirt rinse away more easily, helping to keep from transferring to foods.
Ceramic knives are light in weight, and keep a super-sharp edge, generally without needing to be sharpened.
Ceramic knives won't rust as metal knives might.
As far as the cons, it sounds like ceramic knives aren't as versatile as metal knives, are best used for softer foods (fruits, vegetables), and cannot be used for tasks like boning.
Jonathan Miller

Personally, I don't like ceramic knives.  I've only tried them a few times, but I don't think they hold an edge like some metal knives.
When you mention "conventional knife", there are many types of "conventional" knifes, and one must know how to select the best one.
Here is a section of an article taken directly from my blog:
There are three types of metal when considering the purchase of a knife.
1) Carbon Steel ~ Knives are no longer manufactured in this metal. However, if you purchase old knives at yard sales or second hand stores, this is a common type that is still purchased. Carbon steel sharpens readily and is ideal for cutting with ease. But keep in mind that carbon steel rusts easily. Also avoid cutting acidic foods, as this will eventually corrode the blade of the knife.
2) Stainless Steel ~ This is the most commonly manufactured metal for knives today. These knives are typically marketed as "Never Needs Sharpening". This is a term that can be translated to, "This Knife Can NEVER Be Sharpened". Cooks who purchase stainless steel will find themselves frustrated with a dull knife after a few years. Stainless steel is an extremely hard metal that will refuse to be sharpened. Blades made with stainless steel are considered inferior.***
3) High Carbon Stainless Steel ~ Simply the best. This knife resists corroding and rusting, but yet is soft enough to be readily sharpened. This is because stainless steel and high carbon steel are combined to create a sturdy, durable knife made to last a lifetime. These knifes are considerably more expensive than stainless knifes, but due to a lifetime of 10 - 20 years, these knifes cost less.
***Because many ceramic knives are marketed "Never Needs Sharpening", is one reason I have become skeptical of them.  Typically, this term is related to knives that are simply too hard to be sharpened.
If you are purchasing a set of knives, I would recommend one made of High Carbon Stainless Steel.  It does not rust, pick up odors, and will last for over decades.  I personally recommend Mundial; they are made in Brazil but have the quality of a German made knife.  Mundial is the name I have only used.  Personally, after trying the critically acclamied Wustoff brand, Mundial is equal in quality but cost about half the price on some of its knives.
Stay away from any knives made of stainless steel; if you compare ceramic knives to stainless, ceramic would win.
However, if you compare ceramic to a forged (not stamped) High Carbon Stainless Steel knive, the High Carbon knive wins.
Hope that helps!
Jonathan
Fritz Nordengren

If you are a fan of older, carbon steel knives, a popular brand is the Sabatier name.  Sabatier is not a brand itself, but a region where these knives were originally made, as a result several companies can use the Sabatier name on their knives.
Some of the knives with the Sabatier name are cheap stainless steel knock offs, but two companies still making these high quality, carbon steel knives are K Sabatier and  Thiers-Issard **** Elephant Logo and they are for sale in the US and around the world.
As Jonathan pointed out, a carbon blade has disadvantages of staining and discoloration and the advantage (or disadvantage) of being easy to sharpen.  They need to be sharpened frequently and cleaned and dried after use.
Like all knives, the blade, while critical, if one part of the entire knife.  How the knife is balanced, how the grip fits in your hand, the quality and construction of the handle all play a role in helping you figure out "which is better" for you.