I am a "jewel stik 123 " man .THree different diamond grit on a rod. I normally use the 1600 Grit and rarely need the two lower grits But handly to have it.. Say after honing it over 20 sessions, the lower grit wld be useful for thinning behind the edge.
Should have bought the version with a smaller handle so that it takes up less space.
I like it.
Thanks for this thread!
side note: I think the problem that many honing rod makers face is that people don't generally buy honing rods ... since they don't know what honing is. They do know that they don't want dull knives, and so selling a "sharpening rod" is much more successful in big box stores that can't educate their customers. When people buy a fine honing rod like the original MACS and are told it is a sharpening rod, they get upset when it doesn't sharpen their knives. Sometimes the manufacturer responds by making their honing rod not work as well for honing and instead work as a mediocre sharpening device (like the 2nd gen MAC honing rod and diamond rods).
Apropos honing rods, about 30 years ago when I first started amateur cooking and of course only used henkels and wusthofs and forschners, there was an amazingly cool gadget called a zip zap. It was a 6 in or so thin ceramic rod that you ran over the knife at the right angle (20+ those days). Actually worked pretty well as I recall, anyone else remember these?
Since the popularity of cutting Diamond steels,lack of freehand skill, ends in failure
I use the Idahone Fine and love it and it's half the price of a Mac and I don't have to deal with the grooved sides. IIRC I read somewhere that the 1200 rating on the Idahone is CAMI or ANSI(US rating) making it over 2000 JIS(Japanese rating). I know some websites that sell it rate it as 3000 grit.
+1 on the Idahone its a great rod at a great price
I have an Idahone. How do you guys clean these?