Finally tried a diamond steel versus my old ceramic rod on my prep knives

The diamond steel got my 8-inch chef's knife back to a clean edge in about 30 seconds, where the ceramic one always felt like it was just polishing a dull blade. Anyone else have a sharpening method that actually saves time during a busy service?

3 comments

3 Comments

valh3229d ago

Yeah, I had the same experience. Swapped my ceramic rod for a diamond steel on my line knives and it cut my sharpening time in half during service. The ceramic was fine for a quick touch up but the diamond actually brought back the edge when things got busy.

wyatt521mo ago

Wait, isn't a diamond steel technically a sharpener, not a honing rod? Those plates remove metal, so it's not just aligning the edge. That's why it feels faster, but you can't use it as often as a ceramic rod without wearing the blade down quicker.

the_jamie1mo ago

But that metal removal is exactly why it's better, you're actually fixing the edge instead of just pushing it around.