TAIDEA Ceramic Sharpening Rod with ABS Handle Honing Knife Sharpener for Kitchen Cooking Knives 12"

This sharpening rod has surpassed my expectations. I have used an ordinary chef’s steel before so am comfortable with the technique, along with oil stones to get the best edge on my knives, and though these did the job I didn’t realise how much these could be bettered.The texture of the rod is finely abrasive but smooth to the touch, a bit like unglazed porcelain, and very hard wearing. Although smooth to the touch, when a blade is stroked across its surface in the process of sharpening you can feel it drag as the rod does its work removing a fine layer of metal to sharpen the edge. The bite of the rod against the blade feels better than for an ordinary chef’s steel.When used the rod does become discoloured by the metal it has removed from the blade which will leave darkened lines along the rod. This can be cleaned up to a degree with a sponge and dishwashing liquid, and being ceramic there are no concerns about rust. Washing doesn’t completely remove the stain but this is only a cosmetic issue as the rod still performs excellently.The end effect, when used properly and assuming the cutting edge is on a quality knife which can take and hold an edge and is reasonable to begin with (the initial sharpening of a really blunt knife is better achieved using an oil stone or similar) is a knife that is razor sharp. A sharp knife is easier to use, makes a cleaner cut, and it is safer too where you don’t need to saw away at a joint. All knifes are dangerous however knowing a blade is razor sharp means you know to treat it with extra respect rather than the sometimes careless way we treat blunt knives thinking that they won’t cut us – until they do.If you have never used a chef’s steel before this may not be for you and you may be better using a method that you will feel more comfortable and safe to sharpen your knives. If you are adept at using a chef’s steel then this is a superb tool and great value. The convenience of this being used the same as a chef’s steel means that it can be used little and often to maintain your knives’ edges.

I have used this for about a year now and I can conclude that it has been extremely beneficial to my kitchen knives. I don't have expensive Wusthof / Shun / Global knives, regular re-honing of my middle of the range supermarket knives has kept them almost as good as new and for a tenth of the price of a top quality knife. Using a ceramic honing rod acts like a low grit whetstone and a honing steel at the same time, so you will wear away a little of the edge with each stroke, so incorrect use is very damaging to your edge geometry so don't use these lightly, but correct use will keep your kit in mid-sharp condition reliably.

There is no need to spend more on a recognised brand or buy for the name. This is a great tool for the job and worth every penny, i would happily have paid 2-3 times for a steel with this performance. I hunt and cook a bit so a sharp knife is important to me. My technique for sharpening is ok but not expert and i concentrate on accuracy rather than speed; seen too many people kidding themselves that flashing the knife round a steel like Gordon Ramsay is helping their cause rather than ripping the cutting edge off. I haven't used it for long, only a month or so but have done my knives, 15 or so at least once and they have a good edge, effort required was limited and i haven't managed to stick a knife in my hand in the process. £14 very well spent, thoroughly recommended and i would buy again in a hearbeat.

The reason I purchased this rather than a more conventional Steel was it is difficult to determine the hardness rating of some knives and some Sharpening steels. A Sharpening steel should have a higher hardness rating than the knives it sharpens otherwise they wear very quickly. A ceramic sharpening rod seemed to be the answer as ceramic is very hard. I have had bad experiences with ceramic knives in the past with the end breaking on the one that I purchased so was a bit hesitant at first but this is quite thick at 13mm diameter, 30cm usable length and the handle is designed so that it should not roll off the counter top which could potentially shatter ceramic. It has sharpened and restored the edge of my main chefs knife very well so I am pleased with it and the price is fairly decent too.

A little while ago I purchased a Santoku damscus kitchen knife. And a beautiful thing it is too.Of course, like every knife, eventually it needs sharpening. I am not the best at sharpening knives, and for what the knife cost (I'm not telling in case my wife reads this) I did not want to mess it up. I have tried various gadgets in the past, whetstones etc. and had varying degrees of success, but never getting the original edge back.I have not tried a ceramic sharpener before, but this was a revelation. So easy to use, and just a few strokes bringing my pride and joy back to it's original sharpness. I have no idea how long these things last but I would have no hesitation in purchasing another.

Bought the longer 12 inch version as my cooks knife is 8 inches long and pleased that I did. It has given me a greater working area. Still getting used to using it correctly but it has worked very well and has brought a new sharpness to my knives that I could never get before. It arrives very white but this goes quickly as it is used to hone the knives. I have cleaned it as recommended but it won't go back to its original state but this has not stopped it from doing its job.

Wasn't too sure if this would be any good, given the price, but I needn't have worried. A perfect example where low price doesn't mean poor quality!I use this for my professional chef's knives and it maintains a very high standard of sharpness without the over abrasiveness of a traditional steel, thereby assuring a much longer (and happier) life for my beloved knives.Great size too for an 8 inch chef's blade.Ceramic sharpening rods can be three times this price!An extremely good buy: recommended 100%.