What's the advantage of a ceramic sharpening stick vs. a metal one?
1954991
If by that you mean a metal rod coated with diamond grit, I don't know if there is necessarily an advantage except maybe for longevity. The rod is coated. The ceramic is ceramic all the way through. I've yet to wear out a diamond rod but I've only owned one for a year. The lasky ceramic is very very good BTW.
1954992
Ceramic is harder than steel. With a steel rod you don't really sharpen, you hone the edge of your blade and realign in. If you are not removing steel (no matter how little) you are not sharpening your knife. Ceramic rods will sharpen your knife. If your knife is well maintained, professionally sharpened once or twice a year dependong on how much you use it, then a few light passes on each side of a ceramic rod will have you sliding through tomatoes like butter. Be careful. Ceramic rods will break if you drop them.
1954993
A ceramic sharpener, or rather honer, can deal with all kinds of steel. A steel will not give you the same finish on the harder steels used in Asian knives. The main disadvantage to ceramic sharpeners is their fragility. One drop to the kitchen floor, and back to Amazon for you. I do recommend them over steel.
1954994
A metal one usually just straightens the blade, but a ceramic one actually sharpens it.
738163
Plastic is better since it much lighter and not brittle. It would be extremely difficult to achieve this complex geometry with ceramic.
1879783
We use a ceramic knife sharpener. They do get dull but carry a pretty good edge. I would recommend these to you. My wife loves them.
1827595
the D2 steel is a much harder steel and will hold an edge better, you need to use either ceramic rods or diamond sharpeners on this blade, traditional whet stones, are too soft and will not sharpen them, i have never owned the other type blade so i don't know if the D2 offers a significant advantage to the traditional carbon blade, it does hold an edge very well, there are articles online that discuss the differences and advantages of the various blade steels, all K-bars are top quality knives and i'm sure either knife will serve you well, hope this helps
1376069
I would use the Lansky sharpening puck. I wouldnt use metal files, that would grind down the thin metal of the machete horrendously, when all you need is an edge.
1824494
I found this stone to be very soft and the clay easily comes off. This sharpener clay might be better for specific type of kitchen knives metals which require very acute sharpness. For other rougher blades ie garden tools I might look for a rougher tool to sharpen. I know some use a real fine grinding wheel with electric motor to sharpen their lawn tools including lawn mower blades. I guess how much time you got and how sharp you want your device.
121221
The carbide is for shaving the metal on either side of the blade for a quick sharpen and the ceramic is for smoothing it out and putting a fine tune on it. Can also use the flip out diamond taper for manual tuning of the blade and serrations
630698
That's really up to you Frank. It offers longer lasting sharpness and the finish won't wear off. A stone will take care of the edge of either steel.
628535
Probably about the same as a regular razor blade. The advantage of the ceramic blade is that it doesn't wear out; in other respects it behaves almost exactly like steel.
2059549
Sharpened, which I love, because you can control the point you want :-). Hope this helps.
181673
They dont get as hot.I personally don't like them u can't sharpen them u have to buy another ceramic part when the blade is dull and they break easily . all metal blades are better u can resharpen them many times and use them for years
907649
I have no idea. I sharpen mine on a normal knife sharpener with carbon tip blades. any normal knife sharpener would work. I sure would not use a ceramic knife sharpener. I love the knife.
140162
I have not tried to sharpen any ceramic knives and don't know if the reviewer is correct. If this is true my guess would be that the ceramic is as hard or harder than the grinding wheels in the sharpener. In most cases ceramic is very hard but brittle that's why ceramic holds an edge longer than steel but breaks or chips if side force is applied.
1871194
The concept is not the edge but a fine zirconium grit embedded in the sides and throughout the material. Tiny zirconium stone grains file easily into foods (no zirconium residue) whereas conventional knives depend on a finely honed leading edge pushed through food, taking a bit of steel with it, either chemically or by force. You can lay your finger lightly on the edge of a ceramic knife and it will feel somewhat dull by comparison. But move the knife and it will saw easily into your finger, so be careful. ;)
1420662
I use a ceramic stick on my blade. The ceramic stick has two ceramic bearings that I pull the blade through two times first. Then sharpen. I have never put it through any type of grinding wheels. Be care if you practice throwing it, I broke the tip off of one of my blades. The ceramic stick I purchased was from an industrial/commercial knife/tool sight many years ago while working for a meat processor. This knife is one of the most used tools I have on the farm. It goes everywhere with me, so I keep it sharp.
510247
The Schf10 is made of 1095 high carbon steel so its edge will last longer due to the hardness. So yes I would rather make a few passes on a diamond sharpener as oppossed to dozens of passes on an oil stone. Both work. I like to finsh up the edge with oil stones. I've only had my DMT for a few months but it still takes off metal quikly. I imagine they will last a few years with moderate use.
1277477
It won't hurt, but a sharpener won't improve an inferior product. Invest in good knives.