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

A few years ago I asked a professional knife sharpener if I should use the sharpener that came with my set of knives. Use unfinished pottery at the bottom of the bowl. This product is made from the same material and works wonders. I am very happy with the purchase. The only downside is that it doesn't fit in a wooden block for knives instead of a sharpener. I have to keep it in my desk drawer. Little price.

As a professional chef with 20 years of experience, I demand that my knives are always sharp (if they're not shaving hair, then they're not sharp enough). All my knives are high end, they have 59-64 Rockwell steel which if you use standard honing steel will chip the blade if done too hard or just generally. This shaft is ideal for all knives as it retains a sharp edge that is also straight, preventing the edge from bending and breaking. People say they can't sharpen a knife, but it is possible.

It's a million times better than the steel rods that come with the knife set to be delivered. I have many systems for sharpening folding knives and straight knives. The staff should be an easy way to get a knife blade that's slightly dulled with use. In my opinion, the steel bars of the blade do little to help. This ceramic stick works like a corner stick that I use for folding. Blade. Enough to sharpen a blade. Also, diameter requires a 3/4" diameter hole. Most knife blocks will NOT accept…

It has been about 3 months since I bought the Green Elephant ceramic stick to use with both my German and Japanese kitchen knives. I also have other ceramic sticks like Mac Black and Messermeister. Both products are good, but for some reason Green Elephant allowed me to use kitchen knives (especially Japanese ones) better than the other two. I believe all three blades are around 1200 grit, but perhaps Green Elephant is a harder ceramic and more effective on Japanese knives. The sharpness that…

Free Items PurchasedKnife Sets, Sharpeners, and Cabinet ShelvesCeramic Knife SharpenersGreen ElephantStandard knives are sharper, you can still see the original sharpening marks on one side (vertical marks) after about 50 strokes on each side (will cut paper, not so much for hair) Ideal for sharpening not too smooth plastic cone for angles (used elsewhere outside of fishing) 7 piece TUO knife set and steak knife. Nice, very thin, sharp, 56 RC (soft)), but easy to sharpen. 5" Utility had bad…

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…

This ceramic sharpener is much easier to master than metal sharpeners and sharpens just as well (if not better). I found I had to make more passes with the knife on the metal rod than on this ceramic rod to get a decent blade. In terms of creating a sharper clean edge, there's no comparison. The ceramic stick is the clear winner. I've used it on cheap standard kitchen knives, expensive chef's knives, inferior pocket knives, hunting knives, tactical knives, S30V and 440C high-tech steel blades…

I'm the kind of person who sharpens knives after every use if I can help and will check the blade on my knives every week and rattle them with a ceramic stick or once a year As for my whetstones, I am absolutely delighted to say that this ceramic wand should be the last you have to buy. like light, not that it would be easy - that's bad mind you, I appreciate the technology that hasn't gone into the making of this wonder rod and have faith that it will be there and work every week until the end