#1,762 in Kitchen & dining accessories
Reddit mentions of Mac Knife Ceramic Honing Rod, 10-1/2-Inch, Black
Sentiment score: 3
Reddit mentions: 6
We found 6 Reddit mentions of Mac Knife Ceramic Honing Rod, 10-1/2-Inch, Black. Here are the top ones.
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Keep you Mac Knives in the best condition with the Black Ceramic Honing RodUse the rod to refresh the edgesHones only, Black ceramic is harder than both white ceramic and steel and does not rust,Hand wash is recommended Not dishwasher safeMade In Japan
Specs:
| Color | Silver |
| Height | 1 Inches |
| Length | 10.5 Inches |
| Size | 10-1/2-Inch |
| Width | 1 Inches |
The King 1k/6k stone is a pretty standard starter stone, its cheap and does an OK job. If you end up getting obsessed with sharpening I would check out www.chefknivestogo.com, they have a huge selection of stones.
The lansky honing rod is OK I guess. It's very thin which I did not realize when I bought it. I ended up breaking it at some point. MAC makes the goto ceramic rod, but its quite a bit more expensive.
Alternative high end honing rod would the the Dick Polish
EDIT: Also many people who really like having sharp knives get rid of a honing rod all together and just use strops and high grit stones to maintain their edge between real sharpening.
you want a ceramic honing rod (i have one by MAC). I'm not sure what kind of abrasive that Wusthof is coated with. Ideally, traditionalists will say that instead of honing you should just touch up your blades on waterstones, but not everyone has the skill to sharpen free-hand, or stones at the ready.
An edger(honing rod) is something that is used to keep a sharp edge on a knife. A ceramic version is used when working with very hard steels because most steel edgers are made of softer steel than the blade.
Check this out: Mac Knife Ceramic Honing Rod, 10-1/2-Inch, Black Mac Knife https://www.amazon.com/dp/B001LJEDO8/ref=cm_sw_r_sms_awdb_CTufzbZ4KS3WT
Aside from the one knife I have, I don't actually use a steel. But if I had to get one with the intent of actually using it I would go with this Victorinox smooth steel.
If cost wasn't an issue I would look at ceramic hones but you have to be careful here as well because most of these have a grit to them. The MAC ceramic rod, for example, has a smooth side and a grooved side.
The Messemeister: "Ceramic is very hard and it has a slight abrasive characteristic so it can actually sharpen as it aligns the edge".
Idahone rod is "considered a fine rod and has a 1200 grit".
The Idahone might be the best option because, as u/UncannyGodot points out, most knives that people use a hone on probably aren't sharpened to a very high grit anyways.
Not sharp enough. See at 0:16 how the edge of the onion is torn? That's because the knife didn't actually cut that part, it just ripped it. OP's knife is definitely sharper than an average (i.e. terrible) kitchen knife, but it could be better. Using a truly sharp knife makes prepping for cooking easier, and even more fun, than otherwise.
Here's a sharpening guide from /r/knives.
Personally, I hone my knives with this before every use. Keeps 'em nice.