Shenzhen Knives White Ceramic Knife Sharpener Honing Rod: Best Professional Knife Sharpening Tool.12 Inch Honing Stick, Ceramic Honing Rod for Chef's Knife and Kitchen Knife

This isn't just a honing rod. It also sharpens knives because the grit is within the 1000-3000 JIS grit range (ideal for sharpening moderately dull knives that aren't damaged or chipped). The seller has a US address (Hawaii, US) and the box says it is made in China. The build quality is better than expected. The handle has a nice feel and the small hand guard isn't round to prevent the rod from rolling off your table. The rod is solid ceramic so I keep it inside the original box to protect it from breaking. I used this ceramic rod on a couple of old santoku knives (Tranmontina "stain-free high carbon German steel") and it did a nice job of restoring them to usable shape. You can see the sharpness of a knife by having a light source behind you and seeing how much light is reflected by the blade edge. If the blade is sharp enough, it won't reflect any light visible to you. About 5-10 gentle swipes on each side of the blade should do it. For non-professional cooks, it's probably good enough to use once per week to keep knives reasonably sharp and honed. I may not bother with a separate 4000-6000 JIS grit sharpener to use as a finishing step.

Haven't used it too much but it appears to be a good quality ceramic sharpener.

We have several really expensive knives and use "honing steels" every day for them. In complete honesty, I bought this on a lark because it was so cheap and I wanted to compare it to the "steels" we were retiring. The tradition "steels" simply wore down and I think they caused more wear to our smaller knives than it should have just to straighten the edge. So I tried it on a cheap knife and was shocked. Frankly, I'm amazed they work far better than any $100+ "steel" I've ever used. The cheaper "steels" are trash and should NEVER use used on a premium knife. The ceramic versions straighten more quickly than a traditional metal "steel" and very probably remove less metal. Best knife-honing tool I've EVER used! This is a steal for anyone who has top quality knives and really needs the best honing possible. It's also cut the amount of precision sharpening as well, since the blade stays functionally sharp longer now. Such an amazing value. The only possible issue for some people may be the length, as the ceramic rod could be too long for a knife block. The length of the ceramic rod is 11 and 7/8 inches (30cm).

Quality ceramic rod. does its job and sharpens my knives. The handle is plastic and silver part looks like metal but is actually plastic as well. Handle could be better quality, 1 star off. But for the price its still worth it.

The perfect grit! Able to sharpen and finish! I sharpen my pocket knives and kitchen knives with this ceramic honing rod. Lovin it!

I purchased this to sharpen carbon steel knives, which are supposedly prone to chipping. I was a bit worried in the beginning, but it turns out that the fine grain of this ceramic works really well and chipping isn't a problem at all. It feels relatively smooth but it works really well in honing hard carbon steel knives. Probably a better option than the steel rods.

Comfortable to hold and very solid well made honing rod.

This product is excellent for honing knives after sharpening first with a low grit whetstone and following with high grit whetstone. Ceramic honing knives set the blade to the right position after sharpening without grinding too much metal off of the blade. This honing blade is the perfect size to fully hone the entire edge of a chef's knife, and is lighr enough and provides a good enough grip to comfortably do so. I can't imagine a honing edge performing much better than this. Two years after purchasing and I am still performing many honings with this!

I have had this sharpener for almost six months, and I could not be happier. I use it to sharpen my knives fairly regularly, and this keeps the blades extremely sharp. For a challenge, I used it to sharpen my old Leatherman PST, which has seen a lot of use. Even it was noticeably sharper when done. I use this regularly, and always put it back into the box and plastic insert, to keep it from getting damaged. Most knives require a 15 degree incline, which you should measure and check a few times until you get used to it. Remember that it takes less force to use a sharp knife, so they're safer (which I learned as a Scout).

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Great for the price, works well on my Gobal chef’s knife

Really good hone for my Japanese kitchen knife.

Great product