KYOCERA SHARPENING ROD

Excellent for sharpening and honing steel knives, scissors and other steel cutting tools (not intended for ceramic knives) Entire rod is made from advanced ceramic and is rust-proof, lightweight and easy to clean One side of the rod has a smooth surface for honing, while the other side is ribbed for sharpening Cutting with a dull knife can be dangerous. It is important to maintain your steel knives in between uses. The dual-sided surface of Kyocera's sharpening rods provide for sharpening and honing a blade. The ultra-efficient sharpening rod is made out of advanced ceramic, a material close in hardness to diamond. The durability of this rod will provide excellent results when re-sharpening or honing the cutting edge of your metal based knives, scissors and cutting tools. When your metal based knife or cutting tool is extremely dull, first use the ribbed side of the ceramic rod to sharpen the blade by creating a finely ribbed texture on the primary cutting edge. Follow by using the smooth surface to hone or finish the edge.

EveryMarket

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Reproduces sharp sharpness with just a few sharpenings: Simply place the blade edge on the whetstone and slide it several times to quickly sharpen

Kyocera CS-10-N Sharpener, Fine Ceramic, Manual, Metal Knife, Made in Japan

Kyocera's steel knife sharpener has an advanced ceramic sharpening wheel, a material close in hardness to diamond. The material strength of this sharpener will provide a razor-like edge on steel knives.

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Kyocera Advanced Electric Ceramic Knife Sharpener — The Grateful Gourmet

Cutting with a dull knife can be dangerous. It is important to maintain your steel knives in between uses. The dual-sided surface of Kyocera's ceramic rod provides for sharpening and honing a blade. The ultra-efficient sharpening rod is made out of advanced ceramic, a material close in hardness to diamond. The durability of this rod will provide excellent results when re-sharpening or honing the cutting edge of your metal-based knives, scissors, and cutting tools.

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