Review on 🔪 Kota Japan 12-inch Diamond Carbon Steel Knife Sharpening Rod for Kitchen, Home, or Hunting - Perfect for Master Chefs, Hunters, and Home Gourmets by Daniel Jenkins

This steel removes metal and smoothes the blade, giving any knife a fearsome edge, a straight edge. I test my blades by running the edge across a folded napkin. I apply the same pressure to the knife as if I were slicing a tomato. The deeper the cut through the many layers, the sharper the blade. Normal for a knife coated with this steel are 10-12 layers (VERY SHARP!). Once you've set that edge, maintain a sharp edge by simply pulling the blade three times in each direction and back into the case. I am impressed!. I have been sharpening knives for over 50 years and this is the easiest and fastest knife sharpening/dressing tool I have ever used. One thing you should do is lubricate the blade with water before cutting through the steel. This is the main way to get the best advantage. One thing you need to know, this tool has a lifespan. This is not a permanent instrument. Go with this knowledge and you will be happy. Great tool.