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

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, Damascus blades, and blades forged from a variety of high-carbon steels and made from reclaimed automobiles became leaf springs and railroad crutches. These knives were rated 50 to 60 on the Rockwell scale. They were all easy to sharpen and gave very sharp edges with no nicks or burrs. Since the shank is made of ceramic, the blades to be sharpened slide easily from point to point over the surface of the shank. Contrast this to steel bars where knives slide down the bar, often resulting in a significant portion of the knife tip slipping off the bar. The handle is made of pleasantly hard plastic and offers a secure hold. There is a plastic cap at the top of the bar that absorbs vibrations. I've used a capped and uncapped lead and it really reduces vibration when sharpening. The rod does not need to be wetted or lubricated before use. Cleaning consists of nothing more than soap and water, followed by air drying. I accidentally dropped the Green Elephant pole onto the concrete floor from about 4 feet and although it hit the tip straight it didn't splinter or break. Maybe I just got lucky, but it seems to be more durable than advertised. And hey, you have to admit that the name "Green Elephant" is pretty cool :-)