Wusthof Sharpening Rod

While a steel honing rod is designed to realign the edge of your knife, this ceramic rod is an abrasive tool that actually removes a small amount of metal. It is intended for sharpening and refining a dull edge, whereas steel honing is for daily maintenance.

This rod is best suited for restoring edges that are dull to moderately sharp. If your knife has significant chips or is extremely dull, you will likely need a more intensive sharpening system, such as whetstones or a coarse electric sharpener, to reset the edge geometry first.

You do not need to use this every time you cook. Because it removes metal, it should be used periodically—perhaps every few weeks or whenever you notice your knife struggling to slice through ingredients—to maintain the edge.

It works well with most standard kitchen knives, including German and Japanese styles. However, be mindful of the angle you hold while sharpening to ensure you match the specific bevel of your blade.

Over time, metal particles from your knives will accumulate on the ceramic surface, which can make it appear dark or grey. You can clean it easily with a non-abrasive sponge, warm water, and a mild dish soap to restore its effectiveness.