Review on 🔪 SHARPAL 119N Diamond Knife Blade Sharpener (1200 grit) for Professional Chefs - Kitchen Sharpening Stick Rod, Honing Steel (Diamond Coated, 10 Inch) by Lance Foster

I sharpen my Swiss Army knife before each use but steel sharpening steels are not good. I sharpen and polish all my knives with Japanese stones; Japanese knives are made of harder steel and don't need to be sharpened between sharpenings, but European knives like Wüsthoff and Victorinox are softer and need frequent sharpening to maintain their sharpness. Regular steel honing rods ruin the polish on my fine 6000 grit stone, but this ceramic rod is perfect. This keeps my edge fresh and sharp without removing too much material from the blade. Very satisfied, highly recommended!