Review on 🐘 Green Elephant Ceramic Sharpening Rod: Light, Durable 11-Inch Honing Rod for Pro Chefs & Home Cooks by Allison Smith

As a professional chef, I know the benefits of properly sharpening/finishing "steel". I tend to add "steel" to my knives every time I use them, and it has saved me from countless mistakes and cut fingers, not to mention the constant cutting. During the day I wore out several rods. Recently, a colleague suggested trying ceramic "steel". I balked due to the typically brittle, brittle nature of most ceramic rods. After reading that Green Elephant's knife sharpening rod can withstand a three foot drop eight times out of ten, I decided to give it a try. I don't know if I've ever dropped "Steel" but I've often thought about what would happen. Now that I've been using this device for over a week, all my knives stay sharp longer. It would not be uncommon for me to "harden" a scimitar two or three times, for example by breaking a calf's leg. I have found that I can now do this without having to sharpen the knife more than once in the beginning. And my cuts are more precise and cleaner. I expect a long service life from my new ceramic tool. I urge anyone purchasing this wonderful device to pay close attention to the correct angle setting instructions that come with the rod. At this price it won't be difficult to buy a Green Elephant knife sharpener. Every minute saved in a busy kitchen makes this a very worthy investment.