Finally got tired of dull boning knives and tried the ceramic rod trick

Was breaking down a side of beef last Wednesday and my wrist was killing me from sharpening every 15 minutes. Old timer at the shop told me to use a ceramic honing rod after every few cuts instead of the steel. Tried it on a whim and I swear my knife stayed sharp for almost 2 hours straight. Anyone else find those ceramic rods actually work better than steel or was I just doing it wrong the whole time?

2 comments

2 Comments

william_miller4d ago

Did the ceramic rod actually restore the edge or just realign it like a steel does?

price.tyler4d ago

Ha! Yeah man, you were absolutely doing it wrong the whole time. Those steel rods are just for show at this point, they barely do anything once your edge is actually gone. I switched to a ceramic rod a few months ago after watching my dad's old Wusthof go from scary sharp to a butter knife in 20 minutes. Now I just give it a few light passes on the ceramic after every 10-15 cuts and it stays clean through an entire ribeye breakdown. Night and day difference, seriously.