(a brand of SHARPAL) 110R 17.5-Inch/Rod L. 12-Inch Diamond Sharpening Steel Rod, Extra Fine 1200 Grit Sharpening Rod with Built-In Angle Guides, Kitchen Knife Sharpener Honing to Razor-Sharp

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’ve been very impressed with the Sharpeak Total L 17.5-inch (Rod L 12-inch) setup. The build quality is solid and feels durable right out of the package. Everything fits together well with no issues during use, and it performs exactly as expected. It’s sturdy, reliable, and clearly made with attention to detail and heavy-duty. Overall, this is a great product for the price, and I would definitely recommend it to anyone looking for a dependable option that holds up well over time.

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 rod is exactly what I was looking for. I have a sharpening steel that helps raise a burr the ceramic rod is to remove the burr and hone the steel which means removing scratches from sharpening process. It brings a shine to the bevel, & straightens the apex to a very sharp working edge. The length i good for my 8 inch chefs knife. There is a built in angle guide in the handle at 20% the rod cleans up easily I use isopropyl alcohol on a rag a few swipes you have a clean disinfected rod ready for your next knife edge tune up.I think this rod will provide many years of service to all of my knives, not just my kitchen blades. It is a good investment and excellent value for your hard earned money

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!

Without to much if introduction, this piece lane sharpening rod is a miracle I have had many sharpening tools, but none of them came close to this fenomenal rod. It works brilliantly, particularly with high carbon and high quality blades. Perfect, absolutely perfect. Highly recommended.

I am a sharp knife freak. What I love about this rod, is the angle guide and the fact that it is very fine diamond. This is not the sharpener to get your knives to top shape. But once you have them there this is the best way to keep them sharp. I use it for about 5 swipes per side before doing any serious cutting.

This worked better than expected. I used this ceramic honer after sharpening my high quality steel kitchen knives with wetstones. The result was a better edge that cut more easily than before using the ceramic. I’m convinced! Worth the cost.

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

Really good tool.

Fusil à aiguiser qui fait exactement ce qu’on lui demande. L’affûtage est rapide, efficace, et le guide aide vraiment à garder un angle correct, même sans être expert. La prise en main est bonne, l’ensemble paraît solide, et après plusieurs utilisations, rien à signaler côté usure ou efficacité. Pas de défaut particulier constaté. En résumé, un outil simple, fonctionnel, et fiable. Rien à redire.

La entrega del envío ha sido super rápido, de un día para el otro. El artículo corresponde a lo anunciado. Está chaira de acero hace su trabajo correctamente, deja el filo perfectamente alineado. Ojo, solo sirve para cuchillos europeos, que son más blandos que la chaira. Para cuchillos japoneses o artesanos que están forjados con acero más dura, como por ejemplo el damasco, hay que usar una chaira de cerámica o de diamante, que también lo afila. Me gustó que es larga, así vale también para los cuchillos jamoneros ( cuchillos largos). El mango se queda bien en la mano. Es una muy buena chaira, pero si se puede mejorar. Si fuise 2 o 3 cm menos larga, que no perjudica nada, era mejor para guardar en los cajones estándar de los muebles de cocina. Para gente que prefieren apoyarla, venía bien un tapón de goma, como lo lleva la chiara de cerámica. La guía del angulo está bien, para gente poco experimentado. Que la punta está imánisado, es un detalle bueno. Así se queda el polvo de acero ahí y no se reparte por la cocina e incluso en la comida. La idea es buena, pero el imán es muy flojo y no sujeta todo. El precio es razonable.

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.