Fine Ceramic Sharpening Rod (12", Natural Handle)

Great hone. I wanted a fine grade ceramic hone for my higher end kitchen knives. And I needed the hone to be as long as possible with as high a grit as possible. This does obviously take a bit of steel off the knives, so it's a good idea to have a nice honing steel as well so you can rotate and keep your knives sharp and unharmed. This hone is a great length, very fine grit, feels sturdy and works wonderfully for me. As with any ceramic hone, it certainly could shatter so you need to take care not to drop it or let it roll off the table. Also, don't be a show off (idiot) and hone fast like in the movies and shows or you'll chip it with your knife (and you won't get as nice an edge/realignment). Great price, great product. I should also mention that this hone is very thick. Much more thick than a steel hone. So your knife block might have too small a hole. Mine fit fine though.

So far so good. It does what it's supposed to do, and that is, maintain the sharp edge of a knife. Don't expect it to sharpen a dull knife. Look elsewhere for something to perform that task. This is a fine grit honing rod, and indeed a good one. It's to be used between sharpenings. Cleaning it with comet, or soft scrub gets it clean and white again. No need for the recomend sponge.

great sharpener. Rapid delivery!

I love this thing so far. Hones well, and cleans up easy. It won't work miracles on a dull blade but it maintains a sharp edge really really well and has significantly better longevity than a diamond hone. Would be a good gift to chef or knife enthusiast.Edit: Get the rubber eraser that they sell as well, it cleans it up amazingly.

This thing is head shoulders above any steel I've used

Got this for work ( I'm a chef ) as I use it daily ! Great to have around and keep my knives touched up and running smooth . It is ceramic so don't drop it. But, I prefer ceramic to steel hones because I do have higher end Japanese knives that have a very hard steel , Rockwell hardness of 62+. A few passes and I'm back chopping , slicing and dicing !

The handle separated from the ceramic honing stone. I was able to file out the handle and re-glue the ceramic stone. This is just incredibly poor construction for the price.

These were rated highly recommended by a food magazine. I now see why. It produces a great sharp edge every time! Knives should be honed after each use to keep their edge straight and sharp. so easy to use. I would recommend this to everyone!