(a brand of SHARPAL) 108S 17.5-Inch/Rod L. 12-Inch Sharpening Steel Knife Sharpener Rod with Built-in Angle Guides Kitchen Knives Honer Knife Steel Honing Rod Chaira Para Cuchillos HRC 65

Excellent ceramic sharpener. It has sharpened three of my serrated knives back to their original sharpness. A reasonable price for a quality implement.

very good steel for the price.

Ceramic rods in wood at correct angles(44.5 degrees and others) are the fastest,easiest way to get blades razor sharp. Keep them clean with Comet and a green scrubpad.

Seems to do the job better than my very old steel.

Perfect

Very happy with the purchase. Works great to touch up knives between bringing them to the stones for a true sharpening.

With only a few strokes, this can put a really fine edge on a knife: It subsequently slices through a sheet of paper like ... a hot knife through butter. But to be effective, the knife already has to be fairly sharp.This is misleadingly sold as a sharpener/honer, but it's best to use a whetstone as your sharpener and then hone it with this tool. Some of the 1-star reviews were apparently from people who attempted to use it to sharpen a dull knife.It is heavier and longer than I had expected. It also didn't have the rubber tip that some reviewers mention. It can therefore slide around on a cutting board or countertop. Maybe best to put it on a towel?

Once you have taken care to ensure your knives are sharp at the outset, most of the time when your kitchen or other knives seem like they need sharpening (e.g., using the whetstone or diamond stone), what they really need is a few passes with a honing rod and leather strop to bring them back to the razor cutting edge you expect. Use both of these tools regularly, and you'll find that your knives under typical use hardly ever need the diamond stones.This honing rod is generously sized both in diameter in length, which means it can handle anything from my cleaver and large kitchen knives to my smaller-bladed pocket knives. I use a set of angle guides to ensure I am honing sharpening with the correct blade angle geometry. For my Japanese knives I'll do the 14 degree honing guide and finish up with 11 degrees on the strop. For my inexpensive, utilitarian cleaver I'll use the 20 degree honing guide and finish up with 17 degrees on the strop. ~5-10 minutes per blade 1-2 times a month with the honing rod and strop is all that is needed to keep all of my knives paper-cutting sharp.After about a year of use this honing rod is holding up very well. With care I doubt I'll ever need to replace it. It has taken on a bit of color from my cleaver (a high-carbon non-stainless blade where I used a boiled vinegar patina to protect against rust), but it continues to work great for all of my blades. It is very smooth and hard to the touch-- the advertised 3000-grit seems accurate and works well for re-setting the edge and making sure things stay razor sharp. I'm impressed!