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

Bought a Wüsthof chef's knife for 40 years and used it all the time. I have this grinder to keep it sharp and it does a great job. After 9 months of use the knife is still razor sharp and I ONLY use this knife for home cooking 6-10 times a week, sharpening it after each meal. I've had to wash the sharpener probably 3 times in those months - with soap and a Brillo pad and it looks great; eraser and it looks like new. Flushing returns the abrasive properties to sharpening. I've never had another ceramic to compare it to, but the steel I've used sucks. It is great.