Reddit reviews Cooks Standard Professional Ceramic Rod Knife Sharpening Steel, 12-Inch/30cm
We found 6 Reddit comments about Cooks Standard Professional Ceramic Rod Knife Sharpening Steel, 12-Inch/30cm. Here are the top ones, ranked by their Reddit score.
Made of high quality ceramic alumina that is harder than regular steel and prevents rustingRod length measure 12-inch/30cm and 5/8 inch diameter; Long enough for professional useHandle is designed for safety and comfortable to hold with a stainless steel guard cap and ringCeramic is hard, but not break resistant; Please do not drop on ground or hit on hard surfaceWash and brush after use with regular kitchen detergent/abrasive cleanser and sponge
I have a ceramic honing steel (this one to be exact.). I like ceramic because it is harder than steel so does actually sharpen the edge slightly when used since it's removing a tiny bit of material. This means I don't really need to sharpen my knife very often at all. I like the step by step written instructions on this page (not the video, which isn't super helpful). I usually rest the point of the rod on a hand towel so it doesn't slide around.
I don't bother sharpening with stones because it's hard to do correctly and an all around pain in the ass. I just have one of those drag and push slot sharpeners and it works incredibly well. Just find one that matches the angle of the blade on your knife. Knife sharpening snobs will probably turn their nose up at this advice and maybe they are right to if you have a super nice knife, but I've been sharpening this way for years and have zero complaints. Definitely don't plan to start using stones.
I recommend the Victorinox Fibrox, it performs well, it's comfortable and it's very durable. If you find the Fibrox handle too ugly, they offer the same blade but with a rosewood handle.
Care wise, touch up the edge with a hone to ensure it performs the best it can before you begin preparing food. Eventually however the edge will wear down, at which point you will need to sharpen it. For this I recommend the Shapton Kuromaku 1000, for guidence on how to use a whetstone check this playlist out.
The whetstone itself will also need to be maintained, as you use it you will wear it down unevenly and it will need to be flattened. Most people use a diamond plate but there is a more cost effective option that I use which is lapping the stone using SiC powder on glass, which is done like this (be aware however, that this method is MUCH louder and a bit messier than lapping with a diamond plate).
If all of this sounds like too much and you want a more simple care solution then you can get by very well by just using a ceramic sharpening rod. It combines the ability to touch up the edge quickly before use with the ability of a whetstone to remove material from the blade.
I got by with just a ceramic rod for a long time, but eventually bought whetstones when I wanted more control/better long term maintenance.
I have several systems, but what I use is pretty cheep a HarborFrieight Diamond hone and a ceramic honing rod. There are a million fancy ways to sharpen a knife, these are just my go to's.
> Don't hone steel with diamond
Is this preferable to steel or diamond?
DMT D8XX 8-inch Dia-Sharp Continuous Diamond - Extra-Extra-Coarse $75
or
Atoma Diamond Sharpener Coarse Grade ＃140 $80
and
Cooks Standard NC-00381 Professional Ceramic Knife Sharpener, 12-Inch $25
It's good, if not a bit expensive. I own this one and it is great and a lot less money. Cooks Standard Professional Ceramic Rod Knife Sharpening Steel, 12-Inch/30cm https://www.amazon.com/dp/B00KLGSP3M/ref=cm_sw_r_cp_apa_i_K3RDCbEJMM0CQ