Just realized my knife got way sharper after switching to a ceramic rod instead of steel

I used a honing steel for about 2 years on my Wusthof and thought it was fine until a coworker in Chicago let me try his ceramic rod last Tuesday. The edge held up for a whole 8-hour service without needing a touch up, which never happened before with the steel. Has anyone else noticed a big difference switching between rod types, or am I just late to the party?

2 comments

2 Comments

johnflores18d ago

Steels just polish, ceramics actually remove metal for a real edge.

bennett.patricia18d ago

That "whole 8 hours without needing a touch up" part really got me, because I used to think steel was all you needed but now I'm not so sure.