Idahone Ceramic Sharpening Rod, Fine, 10" (26cm)

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Fine ceramic sharpening rod, 10". Ideal for keeping Japanese knives honed to a polished and fine edge. This is a very fine hone, approx. 1200 grit, which is equivalent to about 3000 grit in the Japanese system. This is great length for all knives, including the longer chef's knives. Includes a quality black-finished wooden handle and steel hanger. Use this instead of a standard butcher's steel on your Japanese knives or any knife with a fine polished edge (Misono for example). Use it regularly to keep the edge sharp BEFORE it gets really dull. If your knives are dull, then the coarse model will help restore the edge. Also consider the Superaser to keep the rod clean and to make it last longer (eventually deposits from the blade will make it even smoother). Made in USA.

Customer Reviews

Based on 6 reviews
A must-have

If you love your Moritaka knife like I love mine then you'll want to pamper and care for it with this ceramic rod. A few quick strokes and you're once again a samurai.
I would add that aside from this rod, the best aspect is the advice that Paul will give you. I've been dealing with him for years and he has always been a source of excellent guidance.

Travis Collins
Great for maintaining your knives

Absolutely love this tool for keeping a sharp edge on my work knives. Regular maintenance requires less work later, this helps you keep your knives longer. Big fan of this!

Bob Dodge
Excellent knife maintenance tool.

I use this tool to lightly sharpen and refine a honed edge. Used precisely as Paul recommends, you'll extend the life (and sharpness) of your knives while removing very little metal. I sometimes use a steel for honing, followed by a few very light passes with the Idahone to clean up the honed edge. Most of the time though, I just use the Idahone. Restores the cutting edge to "like new" in no time flat, while avoiding/delaying the need to sharpen on stones.. The key is, keep your knife sharp,,, don't wait until it gets "dull". I typically "feather" the edges of my knives (drawing the rod "away" from the edge).

When I'm slicing tomatoes for example, my knife immediately "bites" into the skin, and I can cut "see-through" slices with no effort whatsoever.. I've been experimenting with one knife in particular,(a Victorinox 6" utility knife), and so far, I've gone 2 years and 9 months without having to re-sharpen on stones. The instant I feel that the knife resists slicing into the tomato skins, I get the Idahone out, and after a few light passes,,, I'm good to go again. By the way,, I do have plenty of stones ( a dozen or so Shapton Glass, Naniwas, Nortons, Tormek, etc)

For cleaning the rod,,, get the Superaser. It works like a charm. I've tried scouring pads, dish soap, etc., and nothing remotely comes close to the Superaser for speed and efficiency.

Great sharpening rod

As was mentioned by someone below it’s even finer than I expected it to be. It works very well; much better than a couple of other more conventional honing steels I own. Highly recommended.

Works very well

The rod is working very well for me.

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