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

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. Judging by the sensations of the rod, this is around 1500-2000 grit. If you have a dull-bladed knife, you can backtrack it with about 40 strokes per side. I would highly recommend this to any honing rod.