Works great for returning a knife to a razor sharp edge quickly

I use these for the few recurve blades I have. They work aggressively but don't scratch too deep. I still recommend following behind with a strop or even a wooden dowel to strop off the burr. Good for fillets, chefs, any larger knives with a fine edge.

👍👍👍

Very handy honing rod.

I've bought 3 of these. I loved the first one so much. I gifted the others. It been about 2 years and still going strong.

Tried many. Some worthless others partly fair. This one is worth the cost. It will bring cutlery to a shaving sharpness.

I can't imagine sharpening hard steel with this, but a quick fine tune right before use, or during a prep or processing, it's perfect. Keeps my steel edgy and ready. Great in the kitchen or on the fish cleaning table, keeps your processing knife razor sharp. It's a little bigger than most steels, probably won't fit existing knife blocks. I'd recommend it for anyone who wants to keep a mild to moderate steel edge tuned and ready.

I sharpen my knives on a stone. Using this (previously used a metal steel) to maintain them it is easy to keep the edges beautifully sharp and will certainly mean longer between full sharpening.

Très bon produit qui vaux la peine si vous avez des lames de carbone dures comme avec les couteaux japonais. J'avais juste un petit problème d'assemblage du bout en caoutchouc blanc qui dépassait de la tige de céramique. Mon couteau à 63 HRC à réglé le problème lors de mes séances d'affutage sur les parties dépassantes de la tige de céramique.

Bought Items as a giftKnife Sets, Sharpener and Under Cabinet shelfsGreen Elephant Ceramic Knife SharpenerMade stock knives sharper you can still seeoriginal 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 smoothmade a plastic cone for the angle(will get another outside fishing use)TUO Knife Set 7 piece and steak knife'sNice looking, Very Thin, Sharp, 56 RC (soft) but easy to sharpen5" Utility had bad tooling marks on the bottomand 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 knifesincluded block looks nice not to functional, Have to move block from under cabnetto use and the point of the knifes hit the bottom when you put them inhave to be very careful.also sharp and thin knifes will have a tendency to dig in on plastic boardsThe Drop Block Under Cabinet shelfsVery nice product (would buy again)magnets and plastic blocks are secure and strongthe inside width is 9" so my steak knifes were 9.5" had to mount on anglePaper template is not very good have to cut to fitfor shelfs that are close to the size (holes are good)template needs to be re-designed with linesthat simulate the minimum shelf and springs areasand the Knape and Vogt hinges should be bent the other wayso you can see what you are doing (like other reviewer suggested)

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 use this for maintaining the edges on my laminated Chinese cleaver,RusselGreen River Worksl nakiri, and other really hard knives (Shun) when steeling alone will not suffice. Note that this DOES remove a very minor amount of metal over time (but not as much as a diamond hone).It's quicker and more convenient than breaking out the full-size sharpening stones and it's light weight is less significant since I brace it before use. It does clean up (mostly) with hot water, soap, a a mild abrasive like Comet.While I hope never to test it's durability after a drop, it seems a useful tool and good value.

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.