MAC SR-65 Ceramic Honing Rod 180mm

Ceramic honing rods extend knife edges between sharpening sessions. They realign the edge without removing steel, so they are not replacements for sharpening stones. Professional chefs may use them daily; home cooks monthly. While the ceramic surface polishes well, it requires careful handling.

Japanese knives, being harder than standard knives, rarely need honing. If needed, use only ceramic rods - steel ones will damage the blade. A leather strop often works better for maintaining Japanese knife edges before sharpening.

• 180x15mm rod, 120mm handle, 125g total
  
• Use with care on Japanese steel to prevent chipping