Kitchen Ceramic Honing Rod - Angle Guide - Chef, Santoku, Fruit, Serrated Knives, Black

It’s important to understand the purpose of a honing rod: it’s not to sharpen the edge but to realign it as it bends/deviates after use. The deformation is minimal but enough to reduce razor sharpness. So instead of buying diamond textured rods (which will take off metal) a ceramic rod is far better: minimal or zero metal loss. Plus this WorkSharp has built-in 20° angle guides; that’s the usual angle used for regular kitchen knives and it’s essential to retain the angle the knife was sharpened at. So, though it seems expensive initially, it does the job perfectly.

Really excellent for kitchen use. Quite possibly the best honing rod I’ve used. Ceramic seems superior to steel in both was of use and results. A few quick passes and my knives are effortlessly slicing again. The guide for angle of use is also very handy. This makes use easy even for beginners.

Overpaid for this product

I bought this specifically to sharpen the curved blades of my karambit knives, for which it works very well. It should be noted that this is not a "sharpening tool", per se, but a honing tool. It is made to increase the sharpness of an already sharp blade that has gotten slightly dull. It is well made and incorporates a sharpening angle in the handle. I have only used it on my karambits and a few kitchen knives so far, and I've only had it for a few weeks, so I can't speak to its longevity or durability. It does put a very keen edge on knives. My kitchen knives slice through tomatoes effortlessly, making slices so thin they are almost transparent if I want to do that. I don't think it will work on serrated knives. Again, it won't do anything for a really dull blade. But if you have a knife that has lost that fine edge from use, this will restore it to almost razor sharpness.

great for maintaining a blade. I use it all of the time and my kitchen knives as well as pocketknives stay razor sharp.