Work Sharp Culinary Honing Rod

The 20-degree angle guides take the guesswork out of honing. By resting the blade against the guide, you ensure a consistent angle with every stroke, which prevents you from accidentally dulling the edge by using the wrong technique.

This is a honing rod, not a sharpener. It is designed to realign the edge of a blade that has become slightly dull from use, keeping it sharp for longer. If your knife is completely blunt or has chips, you will need a dedicated sharpening system first.

Ceramic is harder than steel, which allows it to gently refine the edge of your knife while removing a very small amount of metal. This makes it more effective at restoring sharpness than steel rods, which primarily just realign the metal edge.

It works well on most standard kitchen knives, but the 20-degree angle is optimized for Western-style blades. If you have specialized Japanese knives that require a much steeper angle, this rod may not be the ideal match.

Over time, metal particles from your knives will build up on the ceramic, making it look dark. You can easily clean it by wiping the rod with a non-abrasive sponge and a mild kitchen cleanser or a specialized ceramic eraser.