Ceramic or steel, that is the question. Many home cooks wonder which material is better suited to their kitchen.

Here are a few things to consider when you’re choosing knives for everyday use.

Ceramic knives are poured into a mold, making the blade naturally sharp. They hold their edges longer, too, a plus for a busy cook. And they’re generally more affordable than a forged steel knife.

The downside to ceramic knives is that they require more care and maintenance – never put them in the dishwasher or store them in a drawer with loose utensils.

Also, they’ll break if you drop them and chip more easily than a steel knife (take special care with the tip, which can snap off.)

While ceramic knives are lighter, steel knives are sturdier and longer lasting. Most cutlery companies making high-end knives like Wusthoff, Shun or Henckels will guarantee a knife for life. If you break it or the handle comes undone, they’ll fix or replace it.

And some like the heavier feel of a forged steel knife, contending the weightier blade means the knife does more work and their hand does less.

Of course, you can always split the difference and keep both on hand. Professional chefs like ceramic knives for detailed work like shaping garnishes and prefer steel knives for more cumbersome tasks like cutting meat and vegetables.