Kyocera Ceramic Steel Sharpener

I received the sharpener in about 4 days with ground shipping.

I immediately tried it on my Henkels, it made it so sharp, I was able to cut thin slices, horizontally, of paper with it. Then I started with my cheap knives, which were pretty dull, using the groved side and then the smooth side. The result was a set of pretty sharp , slicer, bread knife, utility, and paring knives.

This is an essential item that every knife owner must have. It's versatile and fantastic for all sorts of knives, scissors and not just your chef's knives. I primarily use it for my hunting and pocket knives. It can be used to sharpen, hone or realign the blade's edge. There is a smooth side for honing or even realigning the burr during routine maintenance and a ribbed side for sharpening your knives if needed. So if you're in the market for an excellent sharpening or honing steel, get this one and you won't regret it.

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if you have a good knife you need one of these to keep its edge. throw out that old steel from you knifeblock. Ceramic is the way to go.

I opened up the box. went right to my kitchen and honed up my henckles and my shun. i have been using myold steel on these daily and i saw an amazing difference. this is the sharpest my henckles chef knife has ever been.

Try a quick test pushing your knife through a ripe tomato without making a slicing motion. If you cant do it you need one of these.

Word of caution: dont drop it. Even though ceramic is harder than steel it can chip or break so baby it a bit. This will also sharpen some as well as reallign the blade. you will see the metal it removes.

Wish it had a better handle thus the four stars but i wouldnt spend any more because this does exactly what i need.

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Great product for sharpening (ribbed side) and honing your knives. Note of caution, the ceramic material is very tough indeed, so I found it leaves small scratches on my knives. MY knives which are Shun Elite have polished edge and these scratches are visible. Whether honing or sharpening apply very very light pressure to minimize this effect.

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I already have a ceramic steel. I use it extensively but find is sometimes to fine a steel to correct for even minor blade flaws. The Kyocera steel is more aggressive, but still subtle enough not to remove too much metal. I have used it to quickly touch up all of my straight bladed knives. I like it a lot. I gave it four star rating due to the cheap plastic handle... What were they thinking. I purchased their ceramic knives at the same time and alas, plastic handles. Great blades but again what were they thinking.

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