Am I the only one who switched to a ceramic steel for honing?

After using a standard steel for years, I tried a ceramic one last Tuesday and the edge on my boning knives is noticeably keener and lasts longer. Anyone have a preferred brand they stick with?

3 comments

3 Comments

grantt1119d ago

Maybe @nina147 just had a bad steel.

blair62621d ago

Have you considered that maybe your old steel was just worn out? Ceramic rods are so aggressive they can actually strip off too much metal, leaving a weak edge that chips fast. I've seen it happen with my own knives. A good quality steel, used with a light touch, aligns the edge without grinding it away. That ceramic keenness you feel might just be a harsh, brittle micro-edge that fails when you hit something hard like bone or frozen food.

nina14721d ago

That "harsh, brittle micro-edge" is exactly what I found too.