Ceramic Honing Rod for Kitchen Knives, 11-Inch Fine 1500 Grit Shatterproof & Durable Ceramic Sharpening Rod for Professional Chefs & Home Cooks

I’m a pretty decent freehand sharpener, I sometimes use guided systems too. This ceramic rod is my last step (sometimes I’ll leather strop too if I’m looking for mirror finish, or even more insane sharpness). Once I’ve hit the apex on a diamond or natural stone depending on the steel, this rod refines and hones edges to the point of absurdity. Works just fine on 20cv, m390, and other ridiculous steels. This is the best edge maintenance and factory edge improving tool I’ve ever owned as well, assuming I like the factory edge geometry to begin with, this is often the only tool many of my knives ever see, and they’re all scary sharp, from soft high carbon to hard super steel, neck knives to kitchen knives and machetes. If I could only have one sharpening tool, this would be it, it removes steel, not just hones it, given enough time you could sharpen any tool with just this rod. Once you get familiar with the “skating” feeling of the edge over the rod, it’s just a matter of time until you have a scary edge. I’ve also had this for years now, and it works as well as the day it was bought. If you couldn’t tell, I recommend this item.

Bought Items as a gift Knife Sets, Sharpener and Under Cabinet shelfs Green Elephant Ceramic Knife Sharpener Made stock knives sharper you can still see original grind marks on one side (vertical marks) after about 50 strokes per side (will cut paper, not so much for hair) Perfect for sharpening not too smooth made a plastic cone for the angle (will get another outside fishing use) TUO Knife Set 7 piece and steak knife's Nice looking, Very Thin, Sharp, 56 RC (soft) but easy to sharpen 5" Utility had bad tooling marks on the bottom and they couldn't replace just the one. Replaced the whole set and the replacement 5" Utility was even worse. grind is not the same on each side 8-12 except for Nakiri and the smaller knifes included block looks nice not to functional, Have to move block from under cabnet to use and the point of the knifes hit the bottom when you put them in have to be very careful. also sharp and thin knifes will have a tendency to dig in on plastic boards The Drop Block Under Cabinet shelfs Very nice product (would buy again) magnets and plastic blocks are secure and strong the inside width is 9" so my steak knifes were 9.5" had to mount on angle Paper template is not very good have to cut to fit for shelfs that are close to the size (holes are good) template needs to be re-designed with lines that simulate the minimum shelf and springs areas and the Knape and Vogt hinges should be bent the other way so you can see what you are doing (like other reviewer suggested)

Sharpening is a breeze with this rod !

It is claimed to be an 11 inch rod, but has actually only 10 inches of ceramic rod that is usable. The length of the rod from the hand guard to the tip is 10 3/4 inch but there is a 3/4 inch plastic (non-removable) tip protector -- a nice feature, by the way -- that reduces the effective honing length. ...not a show stopper, but a bit of a disappointment. The over all build quality is good and it does a good job so I would still recommend it to others.

I’m the type of person that will steel there knives after every use if I can help it and will check the edge of my knives every week and hit them with a ceramic rod or once on my whetstones on a yearly basis, I can with absolute pleasure say that this ceramic rod should be that last one you would need to buy period.I have had a few in my time,none quite as girthy as this one, nor as light, not that it being light is a bad thing mind you, I appreciate the technology that wen’t into crafting this marvel of a rod and trust it to be there and perform every week till the end of time. If I ever feel differently about this product i will update my review to reflect it but as it stand pick yourself up one and treasure it like gold, a sharp knife is such an undervalued commodity. One area of note is that this rod does produce a nice toothy edge very quickly ( under a minute on well maintained knives ). I will if I have the luxury of time strop said knife / tool to refine the edge, but not completely take away the edges bite for cutting raw fish for example. EDIT 6/6/21: I’ve since sharpened hundreds of knives for friends, family and co workers. This rod still performs as good as the day I got it, and while it’s earned some battle scars, I’ve grown to appreciate this tool even more. One mod I’ve done that helps when I’m on the go or taking this rod to work ( currently in the food service industry ) is I’ve rubberbanded a wine cork onto the key ring on the butt end of the handle. That allows for quick removal of burrs when time is of the essence. I’ve also made a foam sheath and secured it with black zip ties to further ensure that If it does take a fall that the chances of it breaking is lessened. EDIT 6/22/21: I’ve since used this rod on HAP40, SG2, VG-10,1075,50CRMOV15 and a host of other steels. With the hardest blade being my HAP40 270MM gyuto clocking in at 65HRC, and still this rod continues to impress and hones that steel as quick as 50CRMOV15, which comparatively is a much softer steel at 56-58 HRC. To put things into perspective I used my HAP40 gyuto for a catering event; I cut 4 bags of onions, 20LB’s of ahi, 6 bags of smoke meat, and 12 bags of kamaboco. After all that cutting all my gyuto needed was a minute on this rod and it was back to my standard of sharp. When I get home I do strop my gyuto if I have the time for less than a minute to tone down the toothy edge this rod will produce, but not try to eliminate it should I need to cut veggies with problematic skins for knives taken up to too high a grit such as tomatoes or peppers for example.

I recently bought a “Green Elephant” 11 inch ceramic stick knife sharpener. I like the overall design of this sharpener and the fact that the ceramic rod is 11” inches long, long enough to make a good sharpening knife stroke without running out of rod. The knife sharpener is slow to remove metal, due to the fine grain of its stick, thus it is perfect for maintaining a razor sharp edge to an already sharp knife, where you want to just give three or four strokes to each side of your razor sharp knife. EXTREMELY IMPORTANT is the angle that you hold the knife in relation to the sharpening stick. You want to lay the knife blade FLAT against the stick; and the tilt it upward just the tiniest amount and then make the sharpening stroke. Most people fail to understand this and get a poor knife edge as a result. Also some knifes are made of poor steel that will not sharpen. If you discover you have one of those, throw it away and seek a better grade knife. CUTCO is the best steel knife made. C.S.

I have several sharpening products and this is another awesome durable tool to keep my knives sharp. I like the way it feels, nice grip. My knives just glide as I stroke to hone them. Definitely recommend.

I have received this order on Oahu, Hawaii, 96825, item works as described, can touch up and straighten edge of kitchen knife very quickly

Buen afilador, cumple bastante bien su función

Forget steel, these ceramic ones are the bees knees!

Da ich den Schleifstab jetzt schon länger in Verwendung habe und damit regelmäßig meine Küchenmesser und meine Outdoormesser schleife, kann ich sagen, dass das Produkt wirklich überzeugt. Bei Küchenmesser die scharf sind kann man so wirklich den Schliff halten oder ihn verbessern bzw optimieren, je nach belieben. Es reichen oft nur 2-3 Züge pro Seite und der Schliff ist perfekt. Für stumpfe Messer ist die Körnung zu fein und würde unverhältnismäßig lange dauern. Da der Stab angenehm groß ist, lassen sich auch größere Outdoormesser wie zb. SOG Seal Team, oder Cold Steel Trail Master, oder Messer mit einer Hohlklinge wie Kukris oder ein Khopesh z.B. problemlos schleifen. Der Griff ist angenehm, rutschfest und der Fingerschutz ist ausreichend groß gestaltet. Kann trocken oder feucht angewendet werden und ist mit einem Schwamm leicht zu reinigen. Eine Art Scheide wäre zum Schutz oder zur Lagerung um die Lebensdauer zu erhöhen sicher von Vorteil, aber man kann sich da mit einem Kartonrohr oder einem passenden PVC-Rohr gut selber helfen. Auf Jeden fall sollte das ein Standard in der Küche sein.

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Very handy honing rod.