paige514•1mo agoProlific Poster

Discovered a trick for keeping boning knives sharp longer between honing

I got tired of stopping every 45 minutes to hone my boning knife during a big lamb breakdown last month. My usual routine was honing every 20-30 cuts, but it still felt like the edge died fast. A old timer at the shop told me to try a ceramic rod instead of my steel one. I figured it was marketing bs, but I grabbed a cheap one from a restaurant supply place for like $12. It actually keeps the edge going at least twice as long before I need to touch it up. The catch is you gotta use a lighter touch with ceramic or you'll chip the blade. Anyone else switch from steel to ceramic and notice a difference?

2 comments

2 Comments

paulb981mo ago

I read somewhere that ceramic rods work by actually removing tiny bits of metal instead of just realigning the edge like steel does, which explains why it lasts longer. That $12 gamble paid off way better than I expected.

leohart1mo ago

Yeah totally, same here. My cheap ceramic rod still sharpens like new after two years.