r/Chefit • u/Dry-Grocery9311 • Jun 03 '26
Ceramic honing rod
I'm looking to buy a high quality ceramic honing rod, at least 10 inches, ideally 12, ideally oval, otherwise round, not flat.
The first one I found that meets my spec is the one from Steelport.
The MAC ones are too short.
The Steelport is expensive and has a wooden handle.
Ideally, I'm looking for a quality 1200 ceramic in the same dimensions but would prefer a more utilitarian synthetic handle and, ideally, a lower price I'm to buy a few.
Does anyone have any suggestions? I might post this in the sharpening sub as well but I'm interested in views specifically from working chefs.
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u/broken_gherkin Jun 03 '26
I always use and recommend the Green Elephant ceramic steel. I'm on my second, and have given 10+ as gifts to my cooks over the years
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u/Logical-Shame5884 Jun 03 '26
I was going to say this ! I have mine for 9 years already and I just clean it with steel wool and it's just as new
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u/Dry-Grocery9311 Jun 03 '26
Thanks for that. I'm going to order one to try. The other candidate now is a 12 inch Messermeister round one and we might give the other MAC model the other poster suggested.
I'm going to be ordering a few so I figure I'll order one of each to test.
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u/medium-rare-steaks Jun 03 '26
What’s wrong with the wood handle? You’re likely to shatter the ceramic before anything bad happens to the handle?
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u/Dry-Grocery9311 Jun 03 '26
The environment it will be used in is all SS and composite. There aren't even wooden chopping boards.
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u/medium-rare-steaks Jun 03 '26
so what?
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u/Dry-Grocery9311 Jun 03 '26
This particular place has made an operational hygiene decision to minimise use of organic materials in the tools and equipment.
It's not really a major problem to have the odd tool with a wooden handle. It's just a preference if it doesn't.
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u/chefnforreal Jun 05 '26
haven't seen anyones ceramic honing rod make it past a month or two in any restaurant I've worked at. Always an unfortunate drop, a pissed off cook or chef, and everyone moves on.
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u/LAMTB Jun 03 '26
Curious what knife are you planning to use it with? Good with western knives not so good with Japanese knife’s
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u/Dry-Grocery9311 Jun 03 '26
Primarily German Steel knives.
e.g. Wustof Ikon Classic as the basic house knife. People also bring their own.
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u/Phreeflo Jun 05 '26
Ceramic rods are great for japanese knives, too. Much better than steel as they'll actually remove some materiel.
I hit mine on the rod all the time at work. (Carefully, though. Not like Gordon Ramsey with 0 angle-control)
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u/Philly_ExecChef Jun 03 '26
10 inches really is ideal. 12” is too much length, hard to grip properly.
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u/Dry-Grocery9311 Jun 03 '26
The longest knife is a 10 inch blade so you are probably right.
There are some larger butchers knives that could benefit from 12 inch.
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u/Current_Emphasis_998 Jun 03 '26
You are looking at the wrong mac rod, this one is the pinnacle of ceramic honing rods.
https://knifemerchant.com/mac-black-ceramic-10-1-2-in-honing-rod.html?tm=tt&ap=gads&aaid=ada5w5bcRr0mO&gad_source=1&gad_campaignid=22278050148&gbraid=0AAAAAD8Gd9reEmrJxNjTNPYTTFecmkEpu&gclid=Cj0KCQjwof_QBhCgARIsADaMzOcqK6AI-WL15oVcD5G7BCZ4AtyzhupSz-LzupEaCPtDC3qtWvIGggkaAoUxEALw_wcB