Review on Messermeister Ceramic Knife Sharpener 12 Inch by Kayla Ferguson

This is good "steel" for keeping a new knife sharp. If you have a bunch of old ones that are boring as hell, this probably isn't the best option. He'll sharpen dull knives, just be prepared for a lot of passes, weeks. This is a very thin cut in steel. I bought it because of its length. This is really necessary with steak knives. Not a steak knife, but a knife that can cut steaks from a piece of beef (blackened ribbed eyes, yum!). I clean it with Comet when it stops sharpening, fine ceramic grain filled with steel 360 degrees around it. Blacked out, you'll see. If you've never sharpened knives with this tool before, you'll need a little practice. Don't worry, he'll come to you, you'll cut the onion into 1/64 inch. Speaking of knives, avoid stainless steel. Yes, carbon steel rusts faster and takes excellent care of.