Kitchen knife rod sharpener
Why a honing steel and/or ceramic sharpening rods
The use of honing rods will extend the sharpness of your knives. They don't sharpen, per se. To sharpen they would need to remove material and most don't do that. However, they do make knives "sharper" through cutting edge alignment.
Consider using rods at least every three times you take a knife out, if not every time you use each knife. Just a few strokes can change the performance of both your German and/or Japanese knives. It's a big deal.
How to use ceramic rods and/or sharpening steel
Align your dull knife blade edge (kitchen knives) with a white ceramic rod, diamond rod, diamond steels, metal steels and or basic sharpening rod. You're work here is to find the folde spot(s) on the blade and the angle of the major bevel on your chef's knives and paring knives (roughly). With a secure grip, slide the cutting edge on the rod. You can match the same angle or similar angle as your knives to restore what remains of the great edge on your sharp knife. It's as easy as that for western blades and/or japanese blades, and more.
With this action, you're pushing, er bending, a folded cutting edge of your knives back to a straightened state. This won't replace or fix chipped or rounded edges. You'll need sharpening for that, to create a whole new edge. Yet if you've not waited too long between rod service you can extend the life of the entire length of your kitchen knives with honing.
Many speak of honing their skills or their ideas on nearly every conference call. It's a widely used idiom.
In your kitchen, consider using a rod before or after every use. If not that often then at least every third time. You're knives will stay sharper for longer with this kind of daily maintenance.
Ceramic sharpening rods vs Steel Sharpening rods
You might be looking for a great honing rod. However, just having one is better than not. Add this tool to your kitchen tool drawer.
A ceramic honing rod will push back a flat edge on a knife and smooth it. Honing steels typically have ridges (or tiny bits or groves) on them that will not only straighten the knife edge but also lay in a micro serrated edge on your knives. You'll love this when cutting tomatoes or other skinned food bits.
Enjoy your process. Use your rod often. Happy Cooking!
Want a ceramic hone? We have those.
Interested in the sharpening process?