/ck/ - Food & Cooking

I have a Kyocera ceramic knife that I used to love until it got dull.

How do you sharpen these?

I tried sharpening them in the same way you'd sharpen a steel knife using diamond stones and while it's clear that the knife is being ground away as evidenced by the ceramic swarf building up they never seem to get sharper. I know you can't raise a burr while sharpening but I know I've apexed it on the diamond stones and yet the knife feels dull af.