Ceramic knives are generally considered better than steel knives due to their exceptional sharpness retention and resistance to corrosion. While steel knives are more versatile and durable, ceramic knives maintain their sharpness longer and are easier to clean.

Ceramic knives are made from a material called zirconia, which is a type of ceramic. This material is extremely hard, with a hardness rating of 8.5 on the Mohs scale, compared to steel's 4.5 to 5.5. This high hardness means that ceramic knives can retain their sharpness for much longer than steel knives, which can become dull after just a few uses. According to a study published in the Journal of Materials Science: Materials in Medicine, ceramic knives can maintain their sharpness for up to 10 times longer than steel knives.

Another advantage of ceramic knives is their resistance to corrosion. Unlike steel, which can rust or tarnish, ceramic is impervious to moisture and chemicals, making it a great choice for those who frequently handle acidic or salty ingredients. This also means that ceramic knives are easier to clean, as they do not require the same level of maintenance as steel knives.

However, there are some drawbacks to ceramic knives. They are more brittle than steel, which means they can chip or break if used on hard or frozen foods. Additionally, ceramic knives are generally more expensive than steel knives, which can be a significant factor for budget-conscious consumers.

In summary, ceramic knives are better than steel knives due to their superior sharpness retention, resistance to corrosion, and ease of cleaning. While they are more brittle and expensive, these factors are outweighed by their long-term benefits for most cooks.