Monday 27.01.2025

High-quality ceramic in the form of a classic sharpening steel

Have you ever heard that you can get your knife sharp again with the aid of a standard ceramic plate? Many ceramic plates or cups have an unlacquered edge on the underside, on which the ceramic particles are directly visible and also tangible. You can use this rough spot to sharpen your knives! It is of course easier with a sharpening steel or a sharpening aid.

 

This is precisely the secret of our new ceramic sharpening steel: It combines high-quality aluminium oxide ceramic with the proven shape of a classic sharpening steel.

 

The velvety ceramic particles of the blade guarantee an exceptional sharpness experience. The grit size of 1,000 (corresponds to a grit size of 3,000 according to the Japanese standard) results in a very fine cutting edge when sharpening. The fine surface of the sharpening steel is ideal for sharpening and honing. Thanks to the solid material, the sharpening steel is extremely durable and of the highest quality – with absolute straightness. Due to the sintering of the ceramic grains at high temperature, it is significantly harder than steel. Since the sharpening steel must always be harder than the knife blade, the ceramic sharpening steel is also suitable for knives with a high degree of hardness (e.g. knives made of Damascus steel).

 

The sharpening steel is almost wear-free thanks to the ceramic's high degree of hardness. When sharpening with the ceramic sharpening steel, metal is abraded by the knife, which is deposited in the surface (pores) of the ceramic rod. If the pores are clogged, little or no material is removed. However, you can easily remedy this: By regularly cleaning the sharpening steel with a rubber or rust eraser and a damp kitchen sponge, the sharpening performance is quickly restored.

 

Here's how it works:

To sharpen your knife, pull the blade several times alternately from the left and right along the entire length of the ceramic sharpening steel at an angle of 15-20 degrees. Important: You should sharpen the knife equally on both sides. For the perfect finish, you can repeat the sharpening process a few times with less pressure, honing and refining the cutting edge to make it velvety soft. We recommend that you hone your knife on the ceramic sharpening steel briefly before each use as every time this realigns the fine edge with which the blade cuts.