Green Elephant Ceramic Sharpening Rod, Lightweight & Highly Durable 11-Inch Shatterproof Ceramic Honing Rod For Professional Chefs and Home Cooks

I recently bought a “Green Elephant” 11 inch ceramic stick knife sharpener.I like the overall design of this sharpener and the fact that the ceramic rod is 11” inches long,long enough to make a good sharpening knife stroke without running out of rod.The knife sharpener is slow to remove metal, due to the fine grain of its stick, thus it is perfectfor maintaining a razor sharp edge to an already sharp knife, where you want to just give threeor four strokes to each side of your razor sharp knife.EXTREMELY IMPORTANT is the angle that you hold the knife in relation to the sharpening stick.You want to lay the knife blade FLAT against the stick; and the tilt it upward just the tiniest amountand then make the sharpening stroke. Most people fail to understand this and get a poor knife edgeas a result. Also some knifes are made of poor steel that will not sharpen. If you discover you have oneof those, throw it away and seek a better grade knife. CUTCO is the best steel knife made.C.S.

Works better than a steep rod.

I’m the type of person that will steel there knives after every use if I can help it and will check the edge of my knives every week and hit them with a ceramic rod or once on my whetstones on a yearly basis, I can with absolute pleasure say that this ceramic rod should be that last one you would need to buy period.I have had a few in my time,none quite as girthy as this one, nor as light, not that it being light is a bad thing mind you, I appreciate the technology that wen’t into crafting this marvel of a rod and trust it to be there and perform every week till the end of time. If I ever feel differently about this product i will update my review to reflect it but as it stand pick yourself up one and treasure it like gold, a sharp knife is such an undervalued commodity. One area of note is that this rod does produce a nice toothy edge very quickly ( under a minute on well maintained knives ). I will if I have the luxury of time strop said knife / tool to refine the edge, but not completely take away the edges bite for cutting raw fish for example.EDIT 6/6/21: I’ve since sharpened hundreds of knives for friends, family and co workers. This rod still performs as good as the day I got it, and while it’s earned some battle scars, I’ve grown to appreciate this tool even more. One mod I’ve done that helps when I’m on the go or taking this rod to work ( currently in the food service industry ) is I’ve rubberbanded a wine cork onto the key ring on the butt end of the handle. That allows for quick removal of burrs when time is of the essence. I’ve also made a foam sheath and secured it with black zip ties to further ensure that If it does take a fall that the chances of it breaking is lessened.EDIT 6/22/21: I’ve since used this rod on HAP40, SG2, VG-10,1075,50CRMOV15 and a host of other steels. With the hardest blade being my HAP40 270MM gyuto clocking in at 65HRC, and still this rod continues to impress and hones that steel as quick as 50CRMOV15, which comparatively is a much softer steel at 56-58 HRC. To put things into perspective I used my HAP40 gyuto for a catering event; I cut 4 bags of onions, 20LB’s of ahi, 6 bags of smoke meat, and 12 bags of kamaboco. After all that cutting all my gyuto needed was a minute on this rod and it was back to my standard of sharp. When I get home I do strop my gyuto if I have the time for less than a minute to tone down the toothy edge this rod will produce, but not try to eliminate it should I need to cut veggies with problematic skins for knives taken up to too high a grit such as tomatoes or peppers for example.

This is a very good sharpening ceramic "steel." I marked it down one star because the first 3/4 inch from the top is soft. It does a great job of sharpening all types of knives, but if I start above the 3/4 inch line, the knife digs into the ceramic. I think this is a manufacturing defect. I would buy this again.

Not going to say it gives me the sharpest edge, but if you use it for fishing, it will do the trick AND it doesn't rust.I have gone through two steel rods only to have them rust, (thats on the water fishing) which bothers me to sharpen a knife on. NOTE:, found it works better if you put a rough edge with a steel rod, then put the fine edge with this one.

Solid. Definitely a good buy, use it daily

Excellent knife hone, a bit more aggresive than steel one but really nice to use and rubber tip protector is good feature, for good kitchen knives keeps it very sharp.

I'm a knife smith and a professional sharpener. This works surprisingly well for touching up an edge. Much better than a carbide steel rod.