DD Support Board and Research Team

[Zorax]

The very best blades to use for food are ceramic. Good ceramic quality.
Ceramic doesn't cause yellowing of veggies or fruits. Metal can impart chemical reactions in lettuce for instance and the reaction results is yellowing of cut edges of leaves.
Metal accelerates that yellow look and many people throw away perfectly fine food because they think it's gone bad or going bad.

Ceramics also hold their edge, but the downside is brittle and snapping of blade with too much side to side flexing. Most normal people will never break a ceramic while cutting properly. But size must be matched to density of food being cut.