Being a wife and a mother means turning into an enthusiastic cook even if cooking wasn’t something you ever thought you would love to do or be good at. My small Japanese knife collection perfectly captures this, and it’s much beloved for the characteristics like having blades that are thinner, harder, and sharper. All this makes the knives easier to work with to create the ideal food prep results. 

Not to mention, they make cooking a whole lot easier! When investing in such blades, one thing becomes clear – they need the occasional TLC with sharpening to keep them in top condition. Relying on waterstones is nice, but have you ever tried sharpening them with steel? 

The special ceramic knife sharpening steel for sale can remove any bumps, scratches, or dents, keeping the blades sharp twice as long. And, it’s not to be confused with honing rod even though they’re both referred to as sharpening rods commonly, as the honing is used for straightening the edge instead of sharpening.

Is Ceramic Good for Sharpening Knives?

Yes, because unlike what it may appear, ceramic is an outstanding material that has the following properties and benefits:

Durability

Unlike metal sharpeners, including ones made of stainless steel, ceramic is very strong and long-lasting, so investing in this kind means you won’t have to buy another anytime soon as it can stand up to the wear and tear without showing signs of damage. To make sure you get a knife sharpening steel for sale that’s of quality, look for ceramic wrapped around impact-resistant rubber and a steel core as this combination makes for a shock-proof product.

Hardness

Again, as opposed to metals like stainless steel, ceramic is a material known for its hardness, making it superior to diamond steel too. Thanks to its sturdiness and durability, you can use it to sharpen metal blades, even those made from stainless steel and carbon steel. 

Ease of Use

While it does take a bit of practice to get the gist of it, it gets easier as you do it more since these sharpening rods are used in a straight motion. All you have to do is remember to maintain the correct angle while sharpening to avoid damaging the blade by removing the metal material in an inadequate spot. When in doubt, check out some instructional videos online to see how to do it properly.

Make sure the steel is straight up or flat, checking that the tip rests well on the cutting board. To make the whole process easier, in addition to keeping in mind to do the task from the heel of the edge to the tip, it’s advisable to look for a sharpening steel that’s in the same length as that of the knife’s blade. This is particularly useful if you’ve never used this kind of tool before.

Exceptional Finish

If you’re looking to achieve that incredible sharp and polished blade, look no further than ceramic steels which provide a more desirable result than that of the diamond-coated alternative. The reason behind this is the fact the ceramic removes smaller blade particles, thus producing sharper outcome. It may not work as fast as the diamond-coated counterpart, but the results more than compensate for it.

Versatility

Depending on your budget, your specific choice of blades, what you use them for, and the kind of sharpening you’re after, you’ve got different options of ceramic knife sharpening steel to choose from, such as the rod and the bench stones available in different sizes and prices. Be sure to consider the basics of both types before making the final decision, as you have to be in the know of how they can be used to determine if it’s the adequate option for you.

How Often to Sharpen Your Blades?

When working with knives of any kind, it becomes evident that having dull blades over time becomes dangerous as there’s more risk of getting a cut or even a more serious injury. This explains why it’s crucial to get in the habit of sharpening. The good thing of using ceramic rods for sharpening is that you won’t have to do so that often, especially if you already have the habit of using a whetstone. 

Then again, it all comes down to how often you use the knives. If you’re a home cook like me, who’s no stranger to takeaway food, sharpening monthly with a whetstone would do, and between the sharpening you could also do one sharpening with the ceramic rod. If, however, you’re just an occasional user, and you don’t cook home that frequently, you could resort to sharpening every two to three months. 

Those who cook more often, like in a professional setting, must do weekly sharpening. No matter which group you’re part of, there’ll be some signs you ought to stay attentive to, like the knives not cutting like they used to, not making for those incredibly precise cuts as they did before. This is your sign to take out your sharpening tools.