Master Grade Sharpening Stick for Enhanced Precision Review

As a result of my tests, I determined that this product is a complete waste of money. The so-called "sharpening stick" did not make any difference in improving the sharpness of my dull knives.

Very well made, bought after the first purchase Noble ceramic rod that had many defects. It's immaculate. I use this as the last step in my sharpening process, I'm a butcher and sharpen 3 knives at least a week along with a pair of very hard steel Chinese vegetable cutters which I use less often. Gives a very thin edge and is very hard, maybe even too hard, it may take some time to get used to. But I've been looking for something I can use for a long time.

I needed a sharpening rod that could be used on my Japanese knives which are rated 63+ on the Rockwell scale. I use my knives often and always try to keep them sharp. I use this rod about once a week and so far all my knives have been insanely sharp. I even used it on one of my German knives I recently used to butcher fish. The fishbones made a small dent in the blade of my knife. I made a few strokes on the grooved part and then finished on the smoother side. Now this knife is like new.