I have read that one shouldn't use ceramic knives for cutting THROUGH bones, but how about for cutting AROUND bones? Examples would include cutting breasts off a chicken, carving around bones in steaks, etc. So the knife would probably come into occasional contact with a bone, but not with any serious amount of force.
the problem with ceramic knives and bones is that they are incredibly brittle. Any slip into bone can cause chips in your blade so I would just not use them when bones are involved.
Save your ceramics for fruits and vegetables. Warnings are not limited to THROUGH bones. For me a meat cuts fine with metal.
1I'd even keep thinner ceramics clear of peach pits :) Dec 12, 2016 at 14:45
I would agree, a ceramic knife would not be the best knife for de-boning. They were not intended to be used for this purpose. The size, shape and weight are not suitable for de-bone most proteins. I believe in the long run you would damage the knife.
Some bones, say pork or beef bones are harder, and if you hit them too hard with a ceramic knife, it could damage the edge. Also some techniques require you to hit and break a bone to remove the meat from the bone. A ceramic knife would probably shatter from the repeated impact.