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Question: Serrated blade sharpening ability?
Document: i bought this along with a steel as a gift for my man, who was mentioning more often how dull our knives were getting. This product was the best reviewed of the sharpeners.He pronounces the results excellent. As others have pointed out, this product is for actually sharpening the blade, and steels are for honing (straightening), so buy both if you don't own either.We did keep the box it came in for storage, as it is ceramic and not cheap. Try it!
This is a very fine (both in grit size and quality) ceramic sharpener. It works best to finely hone your knives AFTER a satisfactory edge has been put on a blade. Great for touch ups between each knife use. When used properly, the resulting edge is razor quality. Use as you would a sharpening steel. For the price, this would be tough value to beat.
I am a knife-sharpening fool, I probably have about $600 of sharpening stones in my house. I take pride in being able to put a shaving blade on just about any knife. Now I can do that in seconds instead of 20 minutes per blade.This thing really is remarkable. Rod &#34;sharpeners' generally are more about shaping the edge, as opposed to putting an edge on. This, however, will take a dull knife to shaving (if you have a good knife).
I can see (and feel) the imperfections in the blade after running this over it. It is ok for most knives but there is no way I would sharpen my nice santoku knife with this.It might not be fair to critique it when I probably just had unrealistic expectations, it seems just ok to me. I'll upgrade to a multi-stone sharpening system in the near future.For what it is worth, this is far better than any of those compact sharpeners (the little boxes with two tiny teeth that you set on the counter and run the knife through).
I bought some wet-stone sharpeners because i thought those Japanese dudes looked pretty cool. i also bought this for the finishing sharpening. so far the wet-stones are just sitting there, but I've been using this guy. really good. far better than the steel sharpening rods. you hold the blade at about a 2 stacked pennies angle and have at it. you don't have to go at supersonic speed like some people do (showing off). I'll get to the wet-stones one of these days but, in the meantime, this is highly recommended.
Ignore the reviews saying that these rods only hone the blade and don't sharpen it. They clearly remove metal as you can see by how the white rod becomes grey with blade particles after you sharpen up your knife. This rod makes it very easy for a beginner to get a blade really sharp. Since its round it allows your for one small point of contact at a time, keeping a novice sharpener from fouling some parts of the blade while sharpening others. Absolutely recommend this sharpener and have bought multiple as gifts for family members.
First I have a couple hundred knives of all types (Stainless, tool steel etc. ), so have purchased many sharpening systems and ceramic rods over the years . As a single sharpener this ceramic rod is the best I have ever used . It will sharpen enough by its self that the knife is ready to use . That indicates to me the graining of this rod is very fine . It doesn't take forever to do either . This will put a very good edge on any steel blade . It may not stay sharp longer but that depends on the steel in the knife plus tempering .
It does not remove much metal, so it is suitable for regular touch-up use; on the other hand, for very dull or badly dinged knives you will need to go to a professional sharpener or employ a rough/medium grit benchstone. A coarser, more aggressive grit is necessary for these uses, because it removes metal more quickly, provides a better contact area with the blade, and produces a more consistent angle. However, I still could not ask for a single better general knife maintenance tool than this sharpening rod.In a professional kitchen environment, this tool really shines.
After reading "An Edge in the Kitchen" I decided to ditch my crappy coarse metal honing rod and get this beast, especially after purchasing a Japanese-made JCK Kagayaki Chinese Cleaver. This foot-long ceramic honing rod is brilliant. Its length means I actually have enough to work with to run my large cleaver from heel to tip, and being ceramic I'm not going to chip a hard and brittle Japanese steel blade, but it still performs the dual role of correcting the edge and sharpening which a diamond steel would do but a butcher's plain steel doesn't.
I have used stones and diamond rods before. They are too agressive and shaved off too much for the purpose of maintanence. Stones are also hard to use and easy to missed up.In conclusion, this is the only sharpening tool I've ever used were I could actually get a razor sharp edge on my knives. It restores knives to factory sharpness from occasional maintainence without having me worrying about damaging the blade. Every time I use it I would though to myself where have you been all my life? After using it for 3 months, I would be welling to pay twice as much for it knowing its qualities.I am putting in an order for a second one.
Answer: Serrated blades are tough. Reality is that only the concave serration side of the blade should have a sharpening surface applied to it.  The diamater of this rod is far too large for that application.  I'd recommend something with no more than a 3/8 inch diameter for large serrations and something even smaller in diameter for those knives with smaller serrations. Ideally, the diameter of the rod should exactly match the shape of the individual serration.  This rod however it GREAT for straight or gently curved blades!  Hope this helps!