Ceramic sharpening rods

[tpyke]

Has anyone ever heard of Kyocera CEramic rods? I found one really cheap and was wondering if the quality was cheap as well.... Anyone know?

[Fred]

Kyocera is the world's largest producer of industrial ceramics. The product is very good. Think of it as a steel, though, and not a sharpener. Good cooking.

[tpyke]

Since my knife will be sharpened to 8000 grit when I receive it, should I get a steel before getting the stones?
I mean I will eventually get the stones but I figure that I will need to steel it before I need to sharpen it.
While I'm asking for opinions, has anyone seen that double-sided Kershaw stone ? I think that would suit me just fine, but I just got to figure if it's good quality. Probably not as good as natural stones I guess. Or would I be better off getting two natural stones from Japanesechef (I think that's what the site's called, anyway you guys know what I mean...)?

[tpyke]

Forgot to ask....
The ceramic rods complement the sharpening system, right?
Or would the stones do the same job?
Or does the steeling basically buy you time between sharpenings?

[tpyke]

OK, just found and printed out Fred's "How to Sharpen A Chef's Knife" instructions....
I'll read them before posting anymore questions.
Sorry about all these basic questions guys.... /ubbthreads/images/graemlins/crazy.gif
(hence, the "newbie" under my name;) )

[Richard]

Hey Fred, maybe a sticky post at the top of the forum pointing newcomers to recommended readings would be useful.

[Fred]

OK, Richard, got it done. Tpyke, I'm an advocate of steeling - even with Japanese knives. Even though the Japanese do not steel their knives but rather work them with their waterstones, I think steeling is a good idea. It keeps the edges straight and increases the time between sharpenings. In other words, it saves work. Purists may not want to subject their knives to a steel but I do it all the time and I find that it does the same thing with Japanese knives as it does with all others.

It is important for you to get something for sharpening and waiting won't help keep your edges sharp. Depending on how fussy you are about your edges, you may want to sharpen your knives every couple of weeks. Sushi chefs sharpen them daily. I think the steel is a good idea and I think you should get something for sharpening as well and get it right away. Good cooking.

[tpyke]

[ QUOTE ]
It is important for you to get something for sharpening and waiting won't help keep your edges sharp.

[/ QUOTE ]
Good point.
As far as steels go...ceramic is the way to go? Anyone have any experience with this model? leevalleyceramicrods (http://www.leevalley.com/wood/page.aspx?c=1&p=46363&cat=1,43072,43079&ap=1)

[Fred]

I use a ceramic myself. Truthfully I don't consider it to be any better or worse than any other material for the purpose.

[Hookpunch]

For 9.95 you can't go too wrong, two ceramic rods and a safety guide. Although I think I would prefer the rods mounted in a more traditional steel handle, you really just want to give your knives a quick hone and get back to your cooking.