Review on 🔪 12-Inch/30cm Cooks Standard Professional Ceramic Rod Knife Sharpening Steel by Jim Ball

I use DMT diamond stones (up to 1000 grit) to sharpen my knives and have been sharpening my blades with a Wüstof sharpener for many years, between infrequent re-sharpening with stones, about every two months, depending on the load. On a whim I bought a Cooks Standard ceramic knife sharpening/honing rod based on my experience with Cooks Standard's high quality 3-ply pots and reviews. The ceramic stick exceeded my expectations! I never knew what was missing when using a Wustof sharpening stone. Although the ceramic rod can remove a small amount of metal, you can see the gray on the rod, the higher edge quality and fewer strokes needed are much better, it's more than worth the tiny amount of metal. If you want your blades to be as sharp as possible and you have never tried a ceramic wand, it is in your best interest to try this very inexpensive fine grit quality wand. I use a Scotch Blue cleaning sponge to clean the wand by wiping it down with a kitchen micro cloth.