Ceramic knives

[CQC-7]

I dont know if there is any truth to this but I guess that if a sharp knife is used it is less likely to damage vegetables and fruit and makes the food taste better.

[bobofish]

On that note, ceramic kitchen knives were first envisioned for prep cooking in restaurant kitchens. When you have to dice 3 bags of onions for a service, every ounce of extra chopping pressure from a dulling knife really adds up over a shift.

[CQC-7]

I guess that it really would make a difference.  I remember when I worked in a larger kitchen our knives were so worn from constant sharpening that they literally looked nothing like their original shape.