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

This tool combines the best of both worlds: honing "steel" for routine edge alignment and abrasives for actually removing material, making it a real one Finish sharpening edges (do not use a new or super-blunt knife for initial edge finishing - use a coarse whetstone or diamond-tipped plate for this). The abrasives are thin ceramics and remove very little metal (evidence of this is the gray streaks left on the white ceramic rod after sharpening (which btw can be wiped off with a damp sponge and Comet powder) I use with this rod angled wedgek guides to ensure a consistent sharpening/honing angle, and (sometimes) a compound coated lanyard to be a "Zen whetstone master". I plan on using a whetstone maybe once a year or so, to make sure my really good knives are seriously in tune but at the same time this facility keeps them intimidatingly sharp I should add that the 12" Cooks standard ceramic stick is as high quality as it gets. I could wish for it and it would take many years to wear out (just don't drop it - ceramic rods are brittle!), so why pay up to more for the same ( or even worse) Product from a well-known knife manufacturer?.