sharpeak Total L.17.5-Inch/Rod L.12-Inch Steel 3000-Grit Ceramic Sharpening with Built-in Angle Guides and Anti-Break Cap, Sharpening Rod, Knife Steel, Sharpening Rod

ottimo prodotto, con lame già buone ravviva il filo e le rende subito super tagliente, facile da utilizzare, lo consiglio

I have a number of beautiful, razor-sharp, Japanese-made knives in my kitchen, and they cannot be honed on a regular honing steel, as the steel the knives are made of is harder than that of the honing steel. This makes a ceramic rod a necessity, and this rod does an excellent job maintaining the edge of my knives without worrying about damaging them. If you are looking at this item, you already know what it does and why you need one, so all I will add is that it does just what is expected and does it well for a very good price. You will not regret buying one.

köpt som julklapp och ägaren är mycket nöjd.

Best honing / sharpening rod I have owned. Less aggressive than a diamond rod, but harder than my 61HRC Japanese knife steel (unlike a steel honing rod), so it actually does something, unlike steel hones. I touch up my knives on this every week or two and it keeps them remarkably sharp between proper water stone sharpenings. Technically this removes material, so it is better classified as a sharpening rod than a honing rod. This is the one you want for Japanese knives.

I'm not a butcher but I do live in regional Australia, have a family owned sheep, cattle station in outback, South Australia. A part of everyday life is butchering a ration sheep, kangaroo or rabbit etc, occasionally we have to cut up donkey meat for a dingo/wild dogs baiting program. This ceramic honing rod gets the job done. Keeping a good edge is important as it dramatically reduces the time and effort required to get a job done right the first time. Be it in the kitchen at home trying to get my grand daughter fed, in a shed cutting up bait meat on a cold, winters night or cutting up kangaroo in a dried creek bed, in a paddock, 3 hours from home on a scorching hot summer's day I don't want to be spending time and effort with tools that aren't reliable and hacking through meat with a blunt knife causes that. Is this the best honing rod under the sun? I doubt it and could most assuredly I could achieve a better edge with time and effort wasted with sharpening stones and stops etc but for 49 out of 50 times, this is a better option.