I've wanted to get ceremic knives to see if they are any good. Never tried one. The one we have works pretty good and I like to keep all the same set in the knife block. I did want to try ceremic for small foods
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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. 🤣