Ceramic Honing Rods: Your Guide to Sharper Blades

 If you’ve ever struggled with a dull knife that seems to crush tomatoes rather than slice them, then you understand the struggle. So, what can you do to fix this? You can keep your knives sharp in many different ways, but one of the simplest and favourite for many home cooks is using ceramic steel sharpeners or honing rods.

 

 What Is a Ceramic Honing Rod?

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A ceramic honing rod is similar to the traditional sharpening steel one you may have noticed chefs using in their kitchen. What’s the key difference? While those are made from steel, honing rods are made from ceramic material and have a slightly tougher texture. 

Here is the key difference to remember: while most people refer to them as "sharpeners," the fact is that the primary function of ceramic rods is honing your knife, not sharpening them from scratch (like you would with a whetstone). Honing is the correction or realigning of the edge on the knife that has been bent or "folded" while being used. It’s a maintenance step that keeps your knives cutting clean and smoothly. 

The Advantage of Going Ceramic

Why use ceramic instead of the traditional steel variety? There are a number of very good reasons.

Firstly, ceramic is relatively hard, much harder than the steel used in most household cooking knives. As a result, it has a longer lifetime and can be used on a wider range of blades.

Second, ceramic rods are easier on your knife edges compared to most electric sharpening systems. You're taking minimal material out, which is a great benefit if you're trying to extend the lifespan of quality Japanese knives that you want to keep in your kitchen for many years.

Thirdly, they are very easy to use. There's no need for electricity, no water bath to set up, and no confusing guides to work with. It's just you, the board, and the knife. Also, the simplicity of the design makes it more probable for you to maintain your knives regularly.

Lastly, ceramic rods are ideal to use in those in-between times. Your knife doesn’t require a full sharpening session with a whetstone, but it’s not performing at the level it’s capable of. This is when a quality ceramic steel knife sharpener can work its magic - a couple of strokes on a ceramic rod and you’ve fixed the problem.

Using a Ceramic Honing Rod

Handling a ceramic rod isn’t hard, but there is a technique involved. This is a simple way to do it:

• First, hold the rod upright and place the tip on the cutting board or towel. This will give you stability and keep the rod from slipping. Hold the rod with your non-dominant hand and the knife in the dominant hand.

• Place the blade of the knife at a 15 to 20-degree angle against the top of the rod. The angle is important - too much, and you'll damage the blade; too little, and you won't do anything at all. If you're not comfortable working with angles, think about sliding a slice off the top of the honing steel at an angle.
• Draw the knife down and across the length of the rod in a smooth, sweeping motion, moving from the heel of the blade, or the edge closest to the handle, towards the point. Apply light to moderate pressure – not necessarily forcing it. The entire length of the knife blade should be in contact with the rod during this motion.
• Alternate sides with each stroke. Do one side, then move the other. Five to ten strokes per side should be enough for maintenance honing.

How Often Should You Hone Your Knives?

While sharpening is a process that you may choose to do a handful of times a year, honing needs to happen much more often, and this is why the ceramic steel knife sharpener is valuable for the home cook.

For the knives that you are using daily, a quick session every week or two weeks will keep them in great shape. Should you find yourself doing heavy prep work or your knife is a touch dull, do a few quick swipes there and then. Many chefs sharpen their knives multiple times per meal service.

The best thing about regular honing is that it keeps your knives from becoming really dull. If you maintain your knives on a consistent basis, you won't have to sharpen them as often. It's a lot like how you'd rather change your car's oil regularly instead of when your car stops running.

The Bottom Line

A ceramic honing rod is one of those kitchen utensils that truly punches above its weight. Considering the small amount of space it takes up on your countertop and the simplicity of its usage, it’s a smart investment. Of course, it’s no substitute for a sharpening stone or, indeed, a professional sharpening service if your blades have become truly dull, but it’s the absolute best tool for keeping your knives in prime condition between deeper interventions.