SHARPAL 118H Professional Ceramic Sharpening Steel Rod, Kitchen Knife Stick with Anti-Break Cap, Integrated Angle Guide, 3000 Grit

A great product, however make sure your knife is suitable for ceramic or diamond steels! If your knife is western, hardened steel is the best option. I found this too abrasive on my German knife. This is more suited to Japanese knives and high hardness steel blades only! It is very well made and great value, the guides make it easy to use. Just make sure your knife is right for it!

Nice product. I bought one last year to top up the sharpness of my knives instead of a ridged steel which wasn't very effective and was wearing the edge more than helping. It keeps on top of the edge between proper sharpenings a couple of times a year on a diamond stone. It was so good I ended up giving it to my parents who were used to using a steel and always had blunt knives. So I replaced mine with this which is great and has an angle guide on the handle. It's not too long, having a 10in rod. Others with a 12in rod felt like they would be too unwieldy for home use. Hanging hole means I can hang it in a convenient place to grab and use as I need to.

Funktioniert hervorragend! Qualitativ hochwertig.

This is way better than the old age steel and I would trust nothing else with my 1000$ jap knife

Ottimo prodotto veramente valido qualia prezzo buona

De los esenciales sin llegar a lo lujoso para el cocinero que requiera tener sus cuchilloa en rendimiento durante el servicio . Al ser de cerámica no solo asienta el filo si no que también aunque no sea similar a una piedra de afilado , pero da un ligero afilado al cuchillo incluso a a cuchillos sin nada de filo los puede ayudar. Esencial en el equipo del chef profesional,y del cocinero amateur incluso aficionados

毎日料理するご家庭の週に一度の包丁メンテナンスに丁度いいです。 片側20度の角度目安が付いたハンドルは研ぎの難易度を確実に低くします。一度この角度で研ぎ上げれば、次週からは5回づつ刃を通すだけで切れ味が蘇るでしょう。 20度以外で研ぎたい方はハンドルを削りましょう。4面プラス対角線も使えば計8面ありますから4種類の角度を使い分けることができます。 研いでみた感じは1500～2000番程度の番手に感じます。このままでも十分切れますが超仕上げ前に使うのもいいと思います。 円柱型なので刃こぼれがあってもセレーション刃にしてくれます。逆に完全に真っ直ぐな刃は真っ直ぐではなくなるかもしれません。 片刃の和包丁の場合、裏スキ面は角砥石の広い面で研ぐのを強くオススメします。同様にハサミの合わせ面も角砥石の狭い面を使ってください。