Idahone

The Idahone 12-inch Coarse Ceramic Sharpening Rod is for cooks whose knives have dulled past the point a fine rod or honing steel can recover, but who would rather not set up a whetstone each time an edge fades. Its coarse high-alumina ceramic removes steel faster than Idahone’s fine rods and restores a working edge in a few strokes. The long rod gives a chef’s knife or slicer room to travel its full length without running off the end.
What It Does for Your Knives Coarse ceramic abrasive: Cuts a fresh edge on knives dulled by regular use. A honing steel only straightens a rolled edge. Measured metal removal: The grit is somewhat finer than the coarse rods in Idahone’s V-type sharpeners, so the rod reworks an edge without the heavy stock removal of a sharpening system’s first stage. Long working surface: Accommodates 10-inch chef’s knives and slicers, so each stroke covers the edge from heel to tip. Wood handle with hanging ring: Provides a secure grip for steady strokes and keeps the rod within reach at the prep station.
Using the Coarse and Fine Rods Together The coarse rod does the corrective work, and a fine rod refines the result. Cooks who keep both on hand use the coarse rod when a knife no longer responds to honing, then finish on the Idahone 12-inch Fine Ceramic Sharpening Rod for a smoother, more refined edge. For routine maintenance of a knife that is still sharp, the fine rod alone is the better choice because it removes less steel. Learn More