As an ex-pro chef, an avid home chef and a knife collector I've been
wanting to get a ceramic knife for some time now. I want to get
something reasonable in price that would be useful on a daily basis.
The question now is: what's the difference between the all-ceramic
blades and those that are metal with a ceramic coating?
Is the latter just a marketing scam and no better than any other, good,
kitchen knife? Should I focus on the former? Or what?

Thanks,
Eric G.