Masahiro Ceramic Sharpening Rod 250 mm

Masahiro ceramic honing rod 250 mm: realigns the edge on hard Japanese knives

When the knife starts to slide off a tomato skin, it is rarely dull. Usually the thin edge has rolled slightly to one side. It does not need a whetstone then, just a few calm strokes on the honing rod. The Masahiro ceramic honing rod realigns the edge and polishes it again, so the knife cuts like before in less than a minute.

Japanese knives are often hardened to HRC 58 or more. A regular honing steel is as soft as the blade, or softer, and just slides over the edge without doing the job. Ceramic is harder than the knife steel and bites. The grit is approx. #1000 to #1200, so the rod removes very little steel and polishes the edge smoother than a coarse diamond steel.

Features

• Ceramic rod: Harder than the knife steel, so it bites even on hard Japanese blades.
• Fine grit: Approx. #1000 to #1200 removes very little steel from the knife.
• Daily maintenance: 4 to 5 strokes on each side before use keep the edge in shape between sharpenings.
• 250 mm long: A good length for chef's knives, santoku and carving knives.
• Polishes the edge: Gives a smoother edge than a coarse diamond steel.

How to use

1. Place the tip of the rod on a wooden cutting board and hold it upright.
2. Hold the blade against the rod at an angle of 10 to 15 degrees.
3. Draw the knife calmly down the rod from heel to tip with light pressure.
4. Repeat 4 to 5 times on each side, alternating.
5. Wipe the rod with a damp cloth after use to remove the grey steel dust.

Specifications

FAQ Frequently asked questions