I greatly prefer carbon steel. I use a paper wheel for the initial sharpen and jewler’s rouge and a buffer wheel when they need to be resharpened after a year or so.

I’m with @Blackwater_Park. Carbon steel is my fave, and I get and keep an excellent edge with crock sticks.

ETA I just realized I didn’t answer your Q. My experience is that they chip and are therefore much more dangerous. I have a good carbon steel knife that I bought when I was in college (early 70s) and I still use it.

I’m with you. I both of you ^^. I have a ceramic knife in my tool box. I would not use it for food in case small pieces chip off. I sharpen my conventional knives regularly with a Work Sharp Guided Field Sharpener
I keep it on the kitchen counter, in the corner next to the coffee maker. It is always ready.

I have a ceramic knife that I still use. It is still sharp even though it is chipped. But I’m not keen on the idea of it chipping Give me steel knife anytime.

I only have a ceramic peeler. it has stayed sharp for 8–10 years now. I feel the risk of chipping pretty low for this purpose.