Ceramic knives are very hard, made from sintered zirconium dioxide, and retain their sharp edge for a long time. They are light in weight, do not impart any taste to food and do not corrode. Suitable for slicing fruit, vegetables and boneless meat.
Ceramic knives are best used as a specialist kitchen utensil. Recent manufacturing improvements have made them less brittle. Because of their hardness and brittle edges, sharpening requires special techniques.
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1. The soft clay is soft to the state. 
2. Then cut into a long cylindrical shape and cut four small parts. 
3. Pick up the long column and arrange it straight. Then use the punching needle to rotate slowly and slowly until it is opened. 
4. Cut the cut pieces into the following picture. 
5. Stick the nose first. 
6, followed by the nose, remember to force down, this will stick more firm. 
7, sticky eyes.... 
8, two eyes should also be pressed! 
9, the mouth, is to use a thin iron rod in the middle of the mud down... 
10, give the eyes a hole in the barrel....Complete 
11. Put the paper tray on the paper, then the oven is baked... 
12, finished product effect!
Soft pottery maker pendant (African style)