Do any of you guys own any Ceramic knives.. I have heard about them and their SUPERIOR edge holding ability but never bought one.. I am thinking about buying a Boker lockback one- they are pretty expensive too $175 I think. And its only a 2.5 inch blade!

Seems like a waste to me.
The sound of ceramic just screams that it will break.
But hey thats just my opinion!

Ceramic has no flex to it, and any lateral pressure or impact can cause it to shatter or even fracture, with the break not showing up until later.

That having been said, I think it is the second hardest material on the planet and I have actually whittled steel with a Boker ceramic kitchen knife I bought for my mother.

Def

I've used the little ceramic kitchen knives. They are absolute lasers in food prep. They downside is if dropped they will shatter. If your looking for an EDC then skip ceramic. If your looking for a super sharp knife for kitchen use only then ceramic is fine.
(get it? ceramic...fine. i crack myself up)