Hahahah I saw someone (you?) post this in a different thread just recently. I love how genuinely puzzled and confused he is... then just continues anyway.
For every thread about ceramic knives, I have to post the Yoshi Blade review. It is a classic. Skip to the seven minute or so mark for the fun stuff.
I wld attempt it this way...
a) Just using the weight of a knife, at 90 degrees cut it into a fine honing rod say 10 times. This will force
As others have noted, a ceramic knife will not do well in a dishwasher - the edge will likely chip and the tip may break off.