Green Elephant Ceramic Honing Rod for Kitchen Knives, 11-Inch Fine 1500 Grit Shatterproof & Durable Ceramic Sharpening Rod for Professional Chefs & Home Cooks

Excellent ceramic honing rod. Works great, if you know what you are doing. I would buy it again. It is very well made.

I’m the type of person that will steel there knives after every use if I can help it and will check the edge of my knives every week and hit them with a ceramic rod or once on my whetstones on a yearly basis, I can with absolute pleasure say that this ceramic rod should be that last one you would need to buy period.I have had a few in my time,none quite as girthy as this one, nor as light, not that it being light is a bad thing mind you, I appreciate the technology that wen’t into crafting this marvel of a rod and trust it to be there and perform every week till the end of time. If I ever feel differently about this product i will update my review to reflect it but as it stand pick yourself up one and treasure it like gold, a sharp knife is such an undervalued commodity. One area of note is that this rod does produce a nice toothy edge very quickly ( under a minute on well maintained knives ). I will if I have the luxury of time strop said knife / tool to refine the edge, but not completely take away the edges bite for cutting raw fish for example. EDIT 6/6/21: I’ve since sharpened hundreds of knives for friends, family and co workers. This rod still performs as good as the day I got it, and while it’s earned some battle scars, I’ve grown to appreciate this tool even more. One mod I’ve done that helps when I’m on the go or taking this rod to work ( currently in the food service industry ) is I’ve rubberbanded a wine cork onto the key ring on the butt end of the handle. That allows for quick removal of burrs when time is of the essence. I’ve also made a foam sheath and secured it with black zip ties to further ensure that If it does take a fall that the chances of it breaking is lessened. EDIT 6/22/21: I’ve since used this rod on HAP40, SG2, VG-10,1075,50CRMOV15 and a host of other steels. With the hardest blade being my HAP40 270MM gyuto clocking in at 65HRC, and still this rod continues to impress and hones that steel as quick as 50CRMOV15, which comparatively is a much softer steel at 56-58 HRC. To put things into perspective I used my HAP40 gyuto for a catering event; I cut 4 bags of onions, 20LB’s of ahi, 6 bags of smoke meat, and 12 bags of kamaboco. After all that cutting all my gyuto needed was a minute on this rod and it was back to my standard of sharp. When I get home I do strop my gyuto if I have the time for less than a minute to tone down the toothy edge this rod will produce, but not try to eliminate it should I need to cut veggies with problematic skins for knives taken up to too high a grit such as tomatoes or peppers for example.

As a professional chef I'm quite aware of the benefits of a proper sharpening/honing "steel". I have typically put the "steel" to my knives with each use, and this has saved me countless mistakes and cut fingers, not to mention consistent cutting. I have worn out a few rods in my day. Was recently urged by a colleague to try a ceramic "steel". I have shied away due to the typical fragile, brittle nature of most ceramic rods. After reading that the Green Elephant Knife Sharpening Rod would withstand a three foot drop 8 out of ten times, I was convinced to try one. I don't know that I have ever dropped a "steel", but I have often considered what would happen. Now that I've used this device for over a week, all of my knives stay quite a bit more sharp for longer periods of cutting. It would not be unusual for me to "steel" my scimitar two or three times while breaking down a veal leg, for instance. I find I can now do this without sharpening the knife more than once at the beginning. And my cuts are more accurate and clean. I expect a long life from my new ceramic tool. I would urge anyone who buys this wonderful device to pay close attention to the instructions on proper angle application that comes with the rod. At this price, buying a Green Elephant Knife Sharpening Rod is a no brainer. Every minute saved in a busy kitchen makes this a very good investment.

I use this for maintaining the edges on my laminated Chinese cleaver,RusselGreen River Worksl nakiri, and other really hard knives (Shun) when steeling alone will not suffice. Note that this DOES remove a very minor amount of metal over time (but not as much as a diamond hone). It's quicker and more convenient than breaking out the full-size sharpening stones and it's light weight is less significant since I brace it before use. It does clean up (mostly) with hot water, soap, a a mild abrasive like Comet. While I hope never to test it's durability after a drop, it seems a useful tool and good value.

I’m a pretty decent freehand sharpener, I sometimes use guided systems too. This ceramic rod is my last step (sometimes I’ll leather strop too if I’m looking for mirror finish, or even more insane sharpness). Once I’ve hit the apex on a diamond or natural stone depending on the steel, this rod refines and hones edges to the point of absurdity. Works just fine on 20cv, m390, and other ridiculous steels. This is the best edge maintenance and factory edge improving tool I’ve ever owned as well, assuming I like the factory edge geometry to begin with, this is often the only tool many of my knives ever see, and they’re all scary sharp, from soft high carbon to hard super steel, neck knives to kitchen knives and machetes. If I could only have one sharpening tool, this would be it, it removes steel, not just hones it, given enough time you could sharpen any tool with just this rod. Once you get familiar with the “skating” feeling of the edge over the rod, it’s just a matter of time until you have a scary edge. I’ve also had this for years now, and it works as well as the day it was bought. If you couldn’t tell, I recommend this item.

I think its great, if its a rough knife ill use a stone first, then this and maybe strop....ive had mine for at least 6 years maybe even more, it has worn significantly and is basically glass smooth now, i need a new 1, but i wont be throwing away this worn 1 cuz its still great for honing something already super sharp and still puts a great finishing touch on my blades

If you're looking for a hone with a very high grit level this product might be what you're looking for, appears to be well made, easy to use and easy to clean. The price is well within the range of similar brands.

I'm really impressed with this ceramic rod. I was worried it might be a little fragile based on reviews, but I've used it 3-4 times per week for the last 6 months without issue. It is fantastic for keeping kitchen knives razor sharp, and I use it on both stainless steel and Japanese carbon steel knives. My typical routine is 5-10 strokes per side prior to prepping for dinner, and because it is slightly less abrasive than a steel rod I usually skip leather stropping. I even use it to touch up my folding knives as well, works really great on softer stainless steels like what's used for Victorinox SAKs. This is probably one of the best purchases I've made this year on Amazon, the quality and price are top notch.

Buen afilador, cumple bastante bien su función

Forget steel, these ceramic ones are the bees knees!

Da ich den Schleifstab jetzt schon länger in Verwendung habe und damit regelmäßig meine Küchenmesser und meine Outdoormesser schleife, kann ich sagen, dass das Produkt wirklich überzeugt. Bei Küchenmesser die scharf sind kann man so wirklich den Schliff halten oder ihn verbessern bzw optimieren, je nach belieben. Es reichen oft nur 2-3 Züge pro Seite und der Schliff ist perfekt. Für stumpfe Messer ist die Körnung zu fein und würde unverhältnismäßig lange dauern. Da der Stab angenehm groß ist, lassen sich auch größere Outdoormesser wie zb. SOG Seal Team, oder Cold Steel Trail Master, oder Messer mit einer Hohlklinge wie Kukris oder ein Khopesh z.B. problemlos schleifen. Der Griff ist angenehm, rutschfest und der Fingerschutz ist ausreichend groß gestaltet. Kann trocken oder feucht angewendet werden und ist mit einem Schwamm leicht zu reinigen. Eine Art Scheide wäre zum Schutz oder zur Lagerung um die Lebensdauer zu erhöhen sicher von Vorteil, aber man kann sich da mit einem Kartonrohr oder einem passenden PVC-Rohr gut selber helfen. Auf Jeden fall sollte das ein Standard in der Küche sein.

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Very handy honing rod.