ben827•1mo ago

Finally switched from a steel to a ceramic hone and my edges last way longer.

I used to run my knives over a steel rod before every shift at the shop in Cleveland, but kept having to touch them up mid-day. Tried a ceramic hone off a buddy's recommendation two weeks ago and it keeps that razor feel through the whole morning rush. Anyone else made the swap and notice a real difference with their boning knives?

2 comments

2 Comments

wendy_wilson1mo ago

Did you have to change your sharpening angle at all with the ceramic or just keep doing what you were doing before? I found the ceramic grabs different and adjusted a tiny bit to keep that toothy edge for breaking down proteins.

-2

jason_stone1mo ago

Wait, are you sure you're not overthinking this whole thing, @wendy_wilson? I actually found ceramics more forgiving on the angle, not trickier. If anything, the grabby feeling you're getting might be from too steep an angle, not from needing to adjust it. I kept my same 15 degree per side because the ceramic's hardness lets it cut cleaner without that toothy mess for protein, you know? The toothy edge you like tends to just wear out faster on me anyway, so I lean toward a finer finish even for breaking down stuff.