My personal preferences when I get a new regular ceramic knife:
Most ceramic knives have a plastic bolster that extends a ways past the cutting edge. I find this really limits the amount of cutting I can do near the heel of the blade. I like to take a file, and grind that plastic down until it's only extending past the blade edge a very tiny amount.
Sometimes the spine has too sharp of a 90° edge to comfortably hold it in a pinch grip. You can feel the edge becoming uncomfortable to cut with for very long, it feels like it's digging into your hand. In this case, I add a tiny roundover on those edges using a ~250 grit diamond plate. It must be a diamond stone.
