Review on Messermeister Ceramic Knife Sharpener 12 Inch by Elaine Olek

Compared to other ceramic sharpeners, I chose this one because it is 12 inches long. If you have serrated bread slicers between 10 and 12 inches, or a larger chef's knife over 9 inches, I think this will be helpful to you. For those who have real Japanese knives with a hardness above 60 Rockwell, a ceramic sharpener is a must. ADVANTAGES: 1. Very comfortable handle for a secure grip. 2. The rod comes with a plastic sheath, so you don't have to worry about throwing it in the knife box without protection. As advertised: 5 passes on each side of the knife with the appropriate pressure (4-6 pounds of pressure) and angle (20 degrees for German knives and 12-15 degrees for Japanese knives) will do exactly what you want, much more than conventional steel. 4. It not only levels your knife, but also makes it moderate. it sharpens. Be sure to watch REAL videos like Bob Kramer's sharpening tutorial on Youtube to learn how, as too much pressure and the wrong angle can actually warp your knife blade. With the right technique, once the metal deposits start cleaning, it will work like new. AGAINST 1. I would really like the knife masters to have a block end on the handle. Ceramics are generally very brittle, and my first stick rolled off the prep table and smashed on the floor. This design feature would have prevented this. Use your fishing rod, clean if needed, and put away when you're done. It won't survive a fall off a countertop, and the ceramic glue you have might stick it back together, but it won't hold it together properly.2. Proper cleaning is required, otherwise it will not work properly. I have read many knife forums and found that the most effective way to clean this rod is to use a wet magic eraser. I've tried Dawn and Water, white resin erasers, and VERY gentle cleaning with used 3M cloths. Magic Eraser is what you need.3. Although some people don't like it, MAC knew what she was doing when she placed the rubber tip on the end of the pole. Knifemaster should do it too. Why? The method suggested by blade maker Bob Kramer for sharpening knives is to place the tip of the rod on the surface and hold it vertical while sharpening. Not only does this method help you keep the rod stable, but it also allows you to clearly see if you are maintaining a consistent angle while sharpening. Holding the wand in the air at an angle while waving your free hand unaided, as many celebrity chefs do, does not guarantee consistent results with every pass. The rubber tip helps keep the rod steady and you can hold the rod tighter by focusing on the angle and pressure you are using with your knife. Conclusion: I really like this rod. The extra length provides more surface area when sharpening knives compared to most rods which are only 10 inches long. That little extra length doesn't make you feel like you're dragging your 8" or 9" chef's knife from handle to tip of shaft on a 10" product. The Messermeister ceramic jar can also quickly sharpen any neglected knife as I have done with my cousin's knives who she has never sharpened or sharpened in over 10 years of owning her knives. In less than two minutes, their knives were gliding across the paper again. Just handle it carefully and keep it clean with the suggested methods.