Sharpening rod ceramic

Ceramic is harder than knife steel and is therefore well suited to sharpen the blade of a knife cleanly. The grinding surface of this sharpening rod from the Solingen windmill knife manufactory consists of a hard, abrasive component based on the ceramic material corundum. At Herder’s, they compose it mainly of highly compressed, fine aluminium oxides. The resulting grinding surface has a 1,500 grit size (according to the Japanese standard). With just a few passes you can sharpen the blades of your kitchen knives and keep them ready for use. Basically, you can place the rod vertically on the table and guide the cutting edge along the sharpening surface from the handle to the tip at an angle of about 15–20°; use only light pressure. Alternatively, you can do the same while holding the rod away from your body. You can tell whether you hit the cutting edge in the right angle from the occurring noise: it should sound softly sandy (not scratchy and loud). Additionally, you get the right feeling when you find a rhythm to perform the movement in one go. Unlike a ceramic sharpening stone or whetstone, Herder’s ceramic sharpening rod needs no watering before use. You can clean the grinding surface with an enclosed eraser and gently remove the accumulating steel abrasion.