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MAC 8.5-inch White Ceramic Honing Rod
The SR-85 is MAC’s smooth white ceramic rod, the simplest way to keep a MAC knife sharp between sharpenings. MAC describes its ceramic rods as harder than typical steel rods, with a finer grit for a finer edge, and intends them for touch-ups between sharpenings rather than as a replacement for sharpening.A smooth rod gives a fine finish on the edge and suits light, frequent use: a few strokes before a prep session will restore a slightly dull chef’s knife. When an edge is duller, the grooved faces of the black ceramic SRB-84 remove metal faster. For long knives, choose the 10.5-inch SRB-104.See all our ceramic sharpening rods. Learn More$34.95 -
MAC Black Ceramic 10.5-inch Honing Rod
A ceramic sharpening rod differs from a steel honing rod in that it is intended to remove a bit of metal. A steel honing rod is intended to straighten the edge of a softer (German or American) steel knife that has rolled with use. A ceramic rod will remove the burr from an edge and may be used in conjunction with a fine steel honing rod. As a rule of thumb, we use ceramic on steels greater than 60 Rockwell hardness.The SRB-104 is the 10.5-inch version of MAC’s black ceramic rod, long enough for 10-inch chef’s knives and slicers such as the BK-100 and the MSL-105. For knives up to 8 inches, the 8.5-inch SRB-84 is easier to handle.Compare all our ceramic sharpening rods. Learn More$59.95 -
MAC Togu Hand-Held Knife Sharpener
MAC heartily recommends its SR-2 Togu sharpener to everyone who owns its knives, and it is the simplest way to restore a MAC edge without learning to use whetstones. The sharpener uses a ceramic wheel, which removes less steel than the carbide notches of many pull-through sharpeners.MAC suggests that most households will need to sharpen their knives about once every two months. Between sharpenings, a ceramic honing rod keeps the edge aligned. For single-bevel knives such as the MAC yanagiba, use whetstones instead. Learn More$26.95
