new ceramic knife steel

[Ken S]

After twenty five years, I replaced the steel knife steel which was part of my set of Henckel kitchen knives. The original steel works as well as ever; the new ceramic steel works better (in my opinion).

I was pleased that the ceramic steel fit in the steel slot in my wooden block. The ceramic steel has a nice feel when rubbing against the knife bevel. The best way I can think of to describe it is "controlled gritty". It is softly abrasive. One can easily see the steel left on the ceramic rod. It is dark in color and is easily removed with a scotch brite pad and some soft scrub. The rod can be rotated to expose a clean surface until it is cleaned.

The rod has a soft rubber or plastic tip which allows the rod to be held against a wooden cutting board without damaging the board.

The nicest feature is the triangle at the lower end of the handle. The angle matches the correct bevel for using the steel. There are actually two triangles, one for each of the knife bevels. Using the steel is much more controlled and a better bevel is maintained.

The ceramic steel does not have a maker's mark. As it was a gift from a friend, I do not know the brand name. I give it an enthusiastic five stars; it's a nice tool.

Ken

[SharpenADullWitt]

Something I saw on Youtube, and remembered an old timer (since passed) told me long ago, was you could  use the bottom of a ceramic coffee mug as well.

[Ken S]

Quite true. You use the unglazed part. It is a very useful fix when your Tormek is at home and you are not!

Ken

[Herman Trivilino]

I've also heard of using a pair of scissors to attempt to "cut" the neck of a glass bottle. It's supposed to sharpen the scissors.

[Ken S]

I had not run across the bottle trick, Herman. Interesting.

For day to day use in my kitchen, I still think the ceramic steel is the most practical and controllable choice.

Ken

[Jan]

Recently, I saw on you tube a test of 8 different knife sharpening steels, one of them was ceramic steel. They were tested on a set of 8 new MORA kitchen knives, 20 strokes on each side of the blade.

Several sharpening steels blunted the knife's bevels, two knifes even failed in the paper cutting test. Best result was achieved for the ceramic steel. The explanation was following: the ceramic steel did not re aligned the knife edge, but sharpened a new, consistent micro-bevel.

Jan

[Ken S]

Interesting comment, Jan.

Ken

[Jan]

I've also heard of using a pair of scissors to attempt to "cut" the neck of a glass bottle. It's supposed to sharpen the scissors.

I can confirm, that this is known in Europe, also. Nevertheless, sharpeners consider this unverified, old wives' tale. 

Jan

[Herman Trivilino]

I believe it places a burr on the dull edge, making it cut better than it did before. But it's not a long-term solution to the problem. 

[Jan]

OK, Herman. 

Other folk method to sharpen scissors is cutting through sandpaper or aluminum foil.

Jan

[GrodanB]

Before I bought my T7 I sometime used a old ceramic fuse chucked up  in a electric drill.

Worked like a charm. But it is hard to do with modern fuses .

Usually had the drill in a vise. Scissors got at least better than before...

[Jan]

Really great improvisation in preparing ceramic rotary grinding bit. 

Jan

P.S.: As a boy, I used ceramic fuse as a bowl of my pipe.

[Herman Trivilino]

P.S.: As a boy, I used ceramic fuse as a bowl of my pipe.

I won't even ask, Jan, what you were smoking!

[Jan]

We smoked dried oak leaves. 
We did a lot of coughing. It did not take long and my father forbade it.

Jan

[Ken S]

Apparently the oak leaves may have enhanced your math ability.

Ken