Review on 🔪 12-Inch/30cm Cooks Standard Professional Ceramic Rod Knife Sharpening Steel by Antonio Edan

I have many knives (more than 100 in total) from my kitchen, made in Finland, ice-hardened for many hunting and survival brands (Buck with 420 HC, 154 cm and S30 V - Spyderco with H-1, VG-10 and S30V plus Puma Gold range in 1.14116 tool steel, 440C and Ka-Bar 1095HC, D2 - much more than I would pay for you reading these reviews and this as give example I used this VERY fine (well built and high quality) sharpening stone, I first check that the edge of the blade I'm working on is "sharp", not necessarily sharp for shaving, but not dull or chipping - I use a set of very fine 2000 grit DMT diamond stones, once in this part of my process I clean the blade and clean one side 20 times and also the other side, reducing the strokes by 3 each time until until it at this sharpening is brought to 2 strokes - this, if set back to the same angle throughout the process, will produce a very thin, VERY SHARP cutting edge, which will be groomed with a few strokes of blades from time to time if necessary GOOD quality with proper heat treatment allow you to always have the edge you need for cutting food grade paper. slim. Remember that this is a ceramic and fragile material (don't drop it or hit it on a hard surface), also clean it with a stiff plastic brush and a mild abrasive like "Bon-ami". Stay away from products that contain bleach they can cause oxidation on many surfaces - highly recommend this product - I also use it on my D2 razor (yes I shave with a razor) - see my other reviews on product add-on, $$$, it's !