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

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 of time. If I ever think differently about this product I will update my review to reflect that, but for now take it for yourself and treasure it like gold, a sharp knife is such an undervalued commodity. It should be noted that this rod produces a good serration very quickly (less than a minute on well maintained knives). I agree if I have the luxury of sharpening the knife/tool to improve the blade but not completely remove the edges, for example for butchering raw fish. EDIT 6/6/21: Since then I've sharpened hundreds of knives for friends, family and work colleagues. This rod still performs as well as the day I received it and although it has a few battle marks I have come to appreciate this tool even more. One mod I've made that helps when I'm traveling or taking this rod to work (currently in the hospitality industry) is to tie a wine cork to the key ring at the end of the handle with a rubber band. This allows you to quickly remove burrs when time is of the essence. I also made a foam tray and attached it with black zip ties to reduce the chance of it breaking if dropped. , SG2, VG-10.1075.50TsRMOV15 and many other steels. The hardest blade is my 65 HRC HAP40 270mm Gyuto but this blade impresses and sharpens this 50 CRMOV15 steel which is comparatively much softer than 56-58 HRC steel. To put things in perspective, I used my HAP40 Gyuto for the catering; I chopped 4 bags of onions, 20 pounds of ahi, 6 bags of smoked meat, and 12 bags of kamaboko. After all I had to cut this rod took a minute and it was back to my sharpness standard. When I get home, I slice my ghyuto when I have less than a minute to smooth out the jagged edge this shaft will create, but don't try to eliminate it when I have problem-skinned veggies for oversized knives must cut cereals such as tomatoes or peppers.