Total L.17.5-Inch/Rod L.12-Inch 3000-Grit Ceramic Sharpening Steel with Built-In Angle Guides and Anti-Breaking Cap, Sharpening Rod, Knife Steel, Ceramic Honing rod, Chaira Afilador Cuchillos

I saw a similar Ceramic sharpening rod being used on a Youtube video and decided it was time to get one to compare to the steel sharpening rod we've had in our kitchen for years. Great sharpening rod. Love the 20-degree guides. They make it relatively easy to set the angle and hone my kitchen knives. Certainly, better than the steel rod. I would say that it's a honing rod for knives that are not completely dull. You can bring a relatively dull knife back to being sharp, but it takes a lot of passes. It works best for me as a honing rod. It is longer than the steel rod by about 2.5" but it fits in the same drawer as the steel rod, no problem. The rubber end makes it convenient to use on the countertop. Easy to hold. I'm glad I bought it. I'll likely retire the steel rod now. Recommended.

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.

Nice 3000 grit honing rod no complaints

It works very fast in getting burrs of the edge of a quality steel blade! Note, I used the word QUALITY, Nothing will sharpen a cheap knife. It does a great job fast, it is not for beginners looking to put a razors edge on a blade. Knife sharpening is an art, and must be mastered through trial and error. This tool is great to have in your selection to sharpen with! It works well with brands such as Benchmade and Cold Steel, And a leather Strop for a good working edge.

Once you have taken care to ensure your knives are sharp at the outset, most of the time when your kitchen or other knives seem like they need sharpening (e.g., using the whetstone or diamond stone), what they really need is a few passes with a honing rod and leather strop to bring them back to the razor cutting edge you expect. Use both of these tools regularly, and you'll find that your knives under typical use hardly ever need the diamond stones. This honing rod is generously sized both in diameter in length, which means it can handle anything from my cleaver and large kitchen knives to my smaller-bladed pocket knives. I use a set of angle guides to ensure I am honing sharpening with the correct blade angle geometry. For my Japanese knives I'll do the 14 degree honing guide and finish up with 11 degrees on the strop. For my inexpensive, utilitarian cleaver I'll use the 20 degree honing guide and finish up with 17 degrees on the strop. ~5-10 minutes per blade 1-2 times a month with the honing rod and strop is all that is needed to keep all of my knives paper-cutting sharp. After about a year of use this honing rod is holding up very well. With care I doubt I'll ever need to replace it. It has taken on a bit of color from my cleaver (a high-carbon non-stainless blade where I used a boiled vinegar patina to protect against rust), but it continues to work great for all of my blades. It is very smooth and hard to the touch-- the advertised 3000-grit seems accurate and works well for re-setting the edge and making sure things stay razor sharp. I'm impressed!

For the price of it it is really good I work in the food business and since I've got it I have not have any issues with it

I *LIKE* this ceramic knife sharpener! Sturdily built, has a nice little rubber cap to help keep the thing from shattering on granite countertops, the angle guides are handy, and if you use a stone or a file to remove extraneous material and get a good "base sharpness" first, this ceramic knife sharpener will put an edge on your blade that you can literally shave with. And I've now got a clean-shaven forearm to prove it. [Probably not the safest way to test a knife's sharpness, I know.] I would recommend a pair of "knife handling gloves" while using to prevent accidents. Once your blade is pretty close to being done, a moment of inattention could prove disastrous. Safety First!

I switched up from my normal sharpening steel to Mary Sharpal ceramic one. Sharpal makes real quality products; I have a few of their diamond stones. So far I’m very impressed. It hones my kitchen blades up with just a few passes. Sometimes I’ll use it on my folders. I’m really enjoying this rod. I love that it has angles built right in, so if you wanted your blade at a certain angle, this is great. Also, it acts as a hand protector. With the little rubber piece to put on the tip if you don't feel comfortable doing it freehand, it really keeps the rod in place.

This Sharpeak 109R honing rod has been one the best additions to my sharpening kit ever. I have been using steel hones for years, but this ceramic rod is sooo much more efficient. For me, the most notable highlights are: the 12 inch length, which is longer than most other ceramics, but it allows for a far superior blade stroke when honing longer carving knives; the little rubber/silicone cap at the end which allows you anchor the rod in place for very controlled blade passes; and the comfortable handle with good hand protection. This is an excellent product to keep your knives razor sharp and minimize the need for more time consuming sharpening-stone edge work.

Affûtage couteaux

Mooie afwerking.

Facilità d'uso, poliedricità di dimensioni lame, affilatura perfetta !

Fusil céramique d'excellente qualité avec un grain ultra fin. C'est avec cet outil que je peux reprendre le tranchant sur des lames de qualité forgées ou avec des aciers poudre ultra dur et affutés avec des pierres à eau de finition comme 3000 ou 8000. Il reprendra aussi un fil sur des couteaux de table ou de cuisine très facilement.