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Hot take: I used a cheap steel for 5 years and switched to a ceramic rod last month
Back in March I was breaking down a whole hog and my knife kept rolling edges on the ribs. I blamed the steel, but turns out my old $10 rod was just polishing instead of realigning. My buddy at the shop in Chicago let me try his ceramic rod and the difference was huge. First cut through a pork shoulder felt like the knife was brand new. Has anyone else made that switch and noticed a real change in edge retention?
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felixh4518d ago
Actually, ceramic rods don't really realign edges, they micro-abrade the steel to refine the burr. A realigning rod needs to be softer than the blade, like a standard smooth steel. I switched to ceramic too, but I still keep a cheap steel around for quick touch-ups before heavy work.
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wells.reese17d ago
Man, that's a good point. I never really thought about the difference between abrading and realigning like that, but it makes total sense now.
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