[spockz]

Actually, that honing rod is very useful to keep that nog big blade serviceable for longer in between sharpening. I do agree with the mvs though bear in mind that having a few of these will greatly speed up cooking times.

[iamacyborg]

You don’t need a honing rod, use the bottom of ceramic tableware instead.

[spockz]

I suppose this works with the cheaper, softer steel, knives. But does it also work for the harder steel professional knives?