I have to agree with you, they keep their edge forever it seems but chipping them is as easy as tossing silverware in the sink.
Yeah, the one that I used to have got chipped by my wife bad enough that I had to toss it and she just lightly dropped it into the sink to be washed. For commercial use, unless you are a chef with your own set of knives that you bring to and from work, they would break far too often to be useful especially since most kitchen staff are trained how to sharpen knives.
But in the video they drop it on the floor and it was fine..
Was that a farce.. ?
Not necessarily, as some ceramic blades now are super-heated so they aren't as brittle, but it depends on the blade.
I would never recommend having just ceramic knives, as they aren't good for cutting or chopping through bones and some other things, but having a couple ceramic knives to supplement your stainless steel knives works great.