Review on Messermeister Ceramic Knife Sharpener 12 Inch by Monica Miller

Excellent ceramic sharpening steel. This should be for those with decent knives. I used relatively dull knives and after about 50 alternate strokes on each side they had a razor edge. Conventional steels break blades with high hardness. Learned this the hard way. Claimed grit is 1200, but grit may vary. For reference, it's smoother than my King 1000 stone and much, much rougher than my King 5000 stone, giving the edge a specular finish. This destroys the 1200 grit so I usually start with this when the 5000 grit seems dull or I'm too lazy/busy to sharpen a 5000 grit stone. I used this to condition a Miyabi knife. Bevel 10-12 degrees (each side) for over a year. I use it every day and haven't had to throw it back on the rock yet. This makes it easy to maintain a professionally sharpened knife for well over a year if you sharpen it regularly (before each use). This has been used successfully at Henckels (multiple lines), Miyabi (multiple lines), Global, Shun, Messermeister Meridian Elite Line. , and the Wustoff Classic Line. Finally, to clear up some confusion about knife sharpening. This repairs a worn edge by smoothing the twisted steel at the blade's edge when you guide it with a guide rod and delaying the edge during sharpening, but mostly by REMOVAL of the metal in relation to mechanical sharpening. Proof of this is the tiny metal dust you will see on the pole after use. So theoretically you can wear out a knife blade after daily sharpening in 10-20 years.