Culinary Knife Skills (CKS)

Does anybody have experience using ceramic knives? I had never even thought about them, but I have to say to read about it, they seem to have a lot going for them:

Unlike a forged metal blade, which is soft and susceptible to chemical corrosion, the zirconium oxide blade resists this wear and holds its edge for months to years without sharpening. Stain and rust-resistant, the blade is impervious to the food acids, which discolor steel products. A non-stick ceramic surface makes for easy cleanup and a lightweight and perfect balance make it a pleasure to use.