I was sure those new ceramic honing rods were a gimmick, but my Victorinox boning knife stayed sharp for 3 whole weeks of service.

Has anyone else tried a ceramic rod on their work knives, or do you stick with steel?

3 comments

3 Comments

Yeah, I grabbed a basic one on a whim for my old Wusthof. It's not magic, but I only need to hit the steel maybe once a week now instead of every other day. The edge just seems to hold its bite longer, especially on the softer steel knives.

harper_owens1mo ago

My cheap ceramic rod from the restaurant supply store works surprisingly well.

barbarac951mo ago

My Dexter Russell ceramic rod from a kitchen auction has been my main steel for two years now. It puts a much finer edge on softer steel knives than a traditional rod does. Just don't drop it, because the damn things will snap.