Green Elephant Ceramic Sharpening Rod, Lightweight & Highly Durable 11-Inch Shatterproof Ceramic Honing Rod For Professional Chefs and Home Cooks

Giggity. As a 20-year professional chef, I demand that my knives be razor sharp at all times (if they don't shave hair, they aren't sharp enough). My knives are all high-end, with 59-carbon steel. If you use a standard honing steel, it will chip the edge if you work it too hard or in general. This rod is ideal for maintaining a sharp, straight edge on all knives, preventing them from folding over and breaking. It is commonly believed that you cannot sharpen a knife with it, but this is not true. It's around 1500-2000 based on the feel of the rod. grit 2000 If you have a dull edge on a knife, you can restore it with about 40 strokes per side, which is much better than using a honing rod.

Rosa Palmer

| Oct 06, 2021

If you're the type of person who will steel your knives after every use if you can help it, and check the edge of your knives every week with a ceramic rod or once a year on your whetstones, I can confidently say that this ceramic rod should be the last one you'll ever need to buy. I've had a few in my time, none quite as girthy or light as this one, not that being light is a bad thing. I appreciate the technology that went into crafting this marvel of a rod and trust it to be there and perform every week until the end of time. If I ever change my mind about this product, I'll update my review to reflect it, but for now, pick one up and treasure it like gold. One thing to keep in mind is that this rod creates a nice toothy edge very quickly (under a minute on well-kept knives). If I have the luxury of time, I will strop said knife / tool to refine the edge, but not completely remove the edge bite, for example when cutting raw fish. br>6/6/21 EDIT: Hundreds of knives have been sharpened for friends, family, and coworkers since then. This rod is still as good as the day I bought it, and while it has a few battle scars, I've come to appreciate it even more. I've rubberbanded a wine cork onto the key ring on the butt end of the handle, which comes in handy when I'm on the go or taking this rod to work (currently in the food service industry). When time is of the essence, this allows for rapid burr removal. I've also made a foam sheath and secured it with black zip ties to ensure that if it falls, the chances of it breaking are reduced. br>6/22/21 EDIT: Since then, I've used it on HAP40, SG2, and VG- Steels such as 10,1075,50CRMOV15, and a variety of others are available. With the hardest blade being my HAP40 270MM gyuto, which has a hardness of 65HRC, this rod continues to impress and hones that steel as quickly as 50CRMOV15, which is a much softer steel with a hardness of 56-57. 58 HRC. In order to put things in perspective, I used my HAP40 gyuto for a catering event. I chopped four bags of onions, twenty pounds of ahi, six bags of smoked meat, and twelve bags of kamaboco. After all that cutting, my gyuto only needed a minute on this rod to return to its previous sharpness. When I get home, I strop my gyuto for less than a minute to tone down the toothy edge this rod will produce, but I don't try to eliminate it in case I need to cut vegetables with problematic skins for knives taken up to too high a grit, such as tomatoes or peppers.

Nina Cervantes

| Jan 02, 2021

I've had the Green Elephant ceramic rod for about three months, and I've been using it on both my German and Japanese kitchen knives. Other ceramic rods that I own include the Mac Black and Messermeister. Both are excellent products, but the Green Elephant has allowed me to sharpen kitchen knives (particularly Japanese ones) more effectively than the other two. I believe all three rods are around 1200 grit, but the Green Elephant may be made of a harder ceramic and thus more effective on Japanese knives. For most kitchen cutting tasks, the edge you get with a relatively small number of strokes is sufficient. Knife enthusiasts who demand "razor sharpness" can, of course, use high grit water stones to further refine their blades. So. It's an excellent product that will save you time. I'm not sure where the name "Green Elephant" came from, but don't let that stop you from purchasing this fantastic rod!.

Bria Fuentes

| Mar 28, 2021

I asked a professional knife sharpener a few years ago if I should use the sharpening steel that came with my knife set. He advised me not to use it and instead to use raw ceramic on the bottom of a dish. br>br>This product is made of the same material as the previous one and works just as well. The purchase has made me very happy. The only disadvantage is that it will not fit in the wooden knife block as a replacement for the sharpening steel. I'm going to have to put it away in a drawer. It's a small price to pay for a better life.

Anahi Schultz

| Sep 07, 2021

Bought as a giftbr>Knife Sets, Sharpeners, and Under Cabinet Shelfsbr>br>Green Elephant Ceramic Knife Sharpenerbr>Made stock knives sharper, you can still seebr>original grind marks on one side (vertical marks)br>after about 50 strokes per sidebr>(will cut paper, not so much for hair)br>Perfect for sharpening not too smoothbr>made a plastic br>I had to replace the entire set, and the new 5" Utility was even worse. br>Each side's grind is different 8- 12 except for Nakiri and the smaller knivesbr>included block looks nice but isn't very functional; you have to move the block from under the cabinet to use it, and the knifes' points hit the bottom when you put them in, so be careful. The Drop Block Under Cabinet Shelfsbr>br>Very nice product (would buy again)br>magnets and plastic blocks are secure and strongbr>the inside width is 9", so my steak knives were 9. 5" had to be mounted on an anglebr>Paper template isn't very good; must cut to fitbr>for shelfs that are close to the size (holes are fine)br>template must be re-designed. designed with lines that simulate the minimum shelf and spring areasbr>and the Knape and Vogt hinges should be bent the opposite waybr>so you can see what you're doing (as suggested by another reviewer).

Valeria Stanton

| May 11, 2021