I just realized I've been dulling my knives for years by using a cheap ceramic rod.

A stage chef in Portland pointed out the tiny metal shavings on my board after a 'honing' session, which meant I was actually grinding the edge away, not straightening it.

3 comments

3 Comments

phoenix_lewis14d ago

Yeah, that cheap rod's grit is the real problem. It's like sandpaper, not a smooth steel. In my case, I switched to a known-good ceramic rod from a real brand, and the difference is night and day. It glides, it doesn't grab and shred the metal.

angelaw7814d agoMost Upvoted

So which brand did you end up going with?

murray.cora14d ago

Actually, ceramic rods can be pretty abrasive too, maybe even more than steel. I mean, it's all about the grit size they use. A super fine ceramic is smooth, but a coarse one will tear things up.