Yeah, the best applications of ceramic knives are precision and mostly to avoid taste changes on food. Steal or iron-based alloys can react to acids for example and change their taste while you cook. Other than that, they are very sharp but also more fragile than normal steel-based knives. They can't be sharpened too like normal steel ones, so, at the end, you better save them for what it's worth.

They are very cool (and I would definitely get one if I never had one) but not for all applications. Even if I did (you can try too LOL) try much stuff with them... but that's like, on you, to experiment. 🤣