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.
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.