KRAMER by ZWILLING 12-inch Double Cut Honing Steel with Plastic Handle

Okay, this is expensive. Now that this is behind us, let me say that I love this honing rod! If you're interested in buying this then you already know why it is a good idea in general. This one is unusual, in that it has four vertical quadrants: one pair has the traditional ridges, the other pair is smooth. Each part of a pair is opposite the other and these parts alternate. You use the ridged pair to smooth out the edges of the blade (of course), and then rotate the rod 90 degrees to do a final smoothing, almost polishing. A little weird, but it works like a charm. I think I'll be able to double the time between actual sharpenings, and we use at least four knives every day. I would support Cook's Illustrated's choice of the Kramer by Zwilling as the best honing rod. If you're thinking about buying a honing rod, and can afford this one, then I'm pretty sure you won't be disappointed.

A steel is an essential part of keeping the edge on your knives. The Twilling steel, is a must.

This is the ATK recommended honing rod and it performs up to the hype.

When I first got this I was blown away at the size difference between this, and my other steel. The weight is noticeable. But, the dual grits? Seem to work great on my Shun and Steelport knives. Once you get used to the size and heft, it works great. It actually got me to slow down and actually feel the edge.

Excellent choice for the kitchen

my knives have not improved in the slightest since buying this extraordinarily overpriced piece of garbage. I know how to use a honing steel and sharpening stone. This was a waste of money.

I recently got into knives and knife sharpening and was telling a friend about my recent purchase of the Victorianox Fibrox Pro Chef's knife as recommended by America's Test Kitchen an d how pleased I was with it when they asked me to recommend a honing steel. I had three (actually two and one). An old one my father gave me with a plastic handle that didn't sharpen very well. A 35 year old Chicago Cutlery rod that came with a set I bought. And a ceramic rod a friend gave me. Of the three the Chicago Cutlery one did the best job, and would bring the edge right back on my Victorianox, but did a less than stellar job on my Zwilling J.A. Henckels Pro 8-Inch Chef Knife. So I thought I'd see what America's Test Kitchen said about honing rods. They said the Zwilling J.A. Henckels Double Cut Honing Steel was the way to go. It didn't disappoint. Before honing on my Chicago Cutlery steel the Zwilling Henckles wouldn't cut a soft tomato. After honing on my Chicago Cutlery steel the Zwilling Henckles still wouldn't cut a soft tomato. Before honing on the Zwilling J.A. Henckels Double Cut Honing Steel the Zwilling Henckles cut through a soft tomato like butter. It is going to save me a lot of trips to my sharpening stones. Super happy.

Works well,not as fine as I expected