Fruits and veggies cut with a metal knife tend to turn brown fairly quickly (called oxidization); but with a Ceramic knife, it's much slower, if it happens at all! In a recent test comparison of our ceramic knives vs. metal knives, oxidization took twice as long compared to the Metal knives we tested. Ceramic knives start much sharper than more expensive metal knives, and stay that way much longer! Compare retails of a decent metal knife to Peterson housewares ceramic knives, and you'll appreciate the ceramic benefits.
