Ceramic vs Diamond Sharpening Steels: Which is Best for Your Japanese Knives?

 If you’re a proud owner of some of the finest blades in the world - Japanese knives, naturally, you’ll want to keep them as sharp as possible. But here comes the tedious part - keeping that razor edge sharp requires a bit of effort. While we’d all love to keep things as they are with no effort, well, life doesn't really work that way. And when it comes to honing, there’s a lot of talk about ceramic vs diamond steels. So, which one is right for you?

Each type has its own specifics and understanding these details can make it easier to choose a suitable option for your knife. To find the right knife sharpening steel for sale for your Japanese knife, you need to be careful in the selection as their fine blade calls for attention to details that might be crucial when selecting a sharpener. 

Pros and Cons of Ceramic Sharpening Steels

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You’ve invested in a fine collection of Japanese knives and you want to find a suitable knife sharpening steel for sale but are not sure where to begin. Here is the thing about Japanese knives. They are made from high-carbon or advanced stainless steel and have typically a hardness rating of 60+ which is what gives them a sharper, more precise edge compared to Western finer blades. 

However, Japanese knives come in a range of styles, some featuring harder, thicker blades and others being thinner and more delicate. Therefore, you need to be careful and choose a sharpening steel that is suitable for your specific knife type. 

So, can you use a ceramic honing rod on Japanese knives? Yes, you surely can and in fact, it's often recommended to do so. Why? Because ceramic rods are gentler than diamond honing steels and more suitable for Japanese knives as they often have a more brittle edge than Western knives.  

Pros 

Fine, Gentle Sharpening

A ceramic honing rod provides a fine and gentle sharpening which is ideal for delicate high-carbon Japanese blades. Unline other steels, ceramic does not strip away too much of the metal when honing. Thus, it sharpens the blade’s edge but without over grinding.  

The Ceramic steel is especially beneficial for the thinner, more delicate Japanese edges as it allows you to keep your knives sharp, without compromising their delicate nature. 

Smooth and Polished Finish

Another reason that makes ceramic steels highly appealing is their ability to deliver a smooth, polished finish to your knife’s edge. The ceramic surface aligns perfectly with the blade’s edge and as you’re honing, you get a knife that feels sharper and provides cleaner cuts. 

The smooth finish is partially noticeable when you’re slicing through delicate foods as the blade maintains a consistent, effortless glide. 

Less Abrasive

What makes Ceramic sharpening steels a preferred choice for keeping your Japanese blades sharp and precise is their less abrasive nature compared to that of diamond rods. Because they are less abrasive, they are better for honing your knives rather than aggressive sharpening. 

You want to avoid aggressive sharpening as it can strip away too much of the metal and damage the blade’s brittle edge. 

Lightweight and Easy to Handle

Ceramic steels are generally way easier to handle than diamond rods due to their lightweight structure. This is perfect for beginners as ceramic rods do not require using a lot of physical strength when honing, meaning, you can do it for long enough without feeling strain in your wrists. 

Cons 

It Takes More Time to Restore a Very Dull Edge 

As perfect as ceramic rods sound, they do, however, have their downsides too. While they are excellent for maintenance between sharpening with whetstones, they may not be as effective on dull knives. For very blunt knives, you might need to use sharpening steel made from a coarser material. 

It May Not Be Sufficient to Repair Chips

The softer abrasion of ceramic rods may not be enough to repair more severe edge damage and chips. Because they do not remove enough metal, they cannot smooth out larger imperfections. In these cases, using a diamond rod may be a better option.  

Pros and Cons of Diamond Sharpening Steels 

Pros

Restore Sharpness Fast

This is where diamond steels excel. Because diamond steels have a higher abrasive surface, they can quickly restore the blade's sharpness. They are very effective at removing metal which is required for restoring very dull knives. With just a few strokes, your knife will be just as good as when it was new. So, diamond steel is a go-to for those who need fast sharpening, particularly in busy kitchens like restaurants. 

More Versatile

You can use diamond sharpening steels for honing various blade types, which makes them a more versatile option than ceramic rods. They are practically useful for sharpening sturdy, high-carbon Japanese blades as they can provide the level of abrasiveness needed for sharpening harder and thicker blades. 

Long Lasting

The abrasive nature of diamond steels is what retains their abrasive quality over time. By investing in diamond steel, you’re unlikely to replace it any time soon which is what makes them a cost-effective solution in the long run.

Provide a Durable Edge

Because diamond steels are designed to remove more metal from the knife, they create a slightly coarser edge which can last a lot longer. Therefore, they are mostly suitable for knives used frequently or for cutting harder foods. 

Cons

Can Be Too Abrasive on Fine Edges

This is where you need to be careful. While aggressive enough for thicker blades to keep them in excellent shape, they can be too damaging for finer types of Japanese blades. In such cases, it is recommended to opt for ceramic rods as they are more gentle to delicate edges and help them sharpen wothouth causing any damage. 

Bulkier and Harder to Handle

Diamond steels are generally heavier and bulkier, which makes them more challenging to manoeuvre. Their bulkier nature makes it more difficult to achieve a fine, controlled honing experience.