ceramic rod bad rap

[chinacats]

There is plenty more out there but this is a good start.

http://www.realfoodtoronto.com/idahone- ... od-12.html
http://www.sliceandsear.com/idahone-cer ... ng-rod-12/
http://www.paulsfinest.com/Idahone-Cera ... 0.5cm.html
http://www.foodieforums.com/vbulletin/archive/index.php?t-7368.html
http://www.cheftalk.com/t/51102/honing-sharpening-steel-recommendation

Only 2 of your links are active...they both state = to about j2k....in fact both are quotes by BDL as saying 2k and I'm sure he probably knows. That being said, I would just as soon strop on a stone or felt to bring back an edge. My steels (3 metal, 1 ceramic) work great with my French/German stuff, but even there I find myself stropping on a stone when needed. Personally, I think it is easier for me to get the correct angle on a stone or strop than a steel.

 

[labor of love]

3000 grit on the Japanese scale, which is the rating that most water stones are based on. ANSI is the US scale.

As far as three strokes I was referring to a knife.

In any event, honing rods do not sharpen knives. Nothing can go from dull to sharp on a rod.

 

[chinacats]

In any event, honing rods do not sharpen knives. Nothing can go from dull to sharp on a rod.

+1

 

[bahamaroot]

Sorry,
http://www.realfoodtoronto.com/idahone-ceramic-sharpening-rod-12.html
http://www.sliceandsear.com/idahone-ceramic-sharpening-rod-12/
http://www.paulsfinest.com/Idahone-Ceramic-Sharpening-Rod-Fine-12-30.5cm.html

I know BDL said it was around 2k but if you look at conversion charts 1200ANSI is right at J3000.
Google Idahone ANSI and you will find plenty to read.
Ceramic rods remove metal, that is what those back streaks are on the rod and that is sharpening. I'm not saying it as fast as a stone but sharpening non the less.
If nothing more it is removing burrs as it straights the edge.

 

[ThEoRy]

None of those links mention ANSI, I was hoping for something from the manufacturer.

 

[Dave Martell]

I don't believe that there's anything anywhere stated from Idahone what grit rating their rods are rated at. I say this because I used to sell them and had to call them and ask what grit they rate them at and I was told something to the effect of close to 1200x. I assumed that they meant US standards (ANSI?) which should be about 1500x in the Japanese standard (JIS?).

My opinion is that these (white Idahone) rods are about 1200x in both USA & Japan talk but that the cut rate is sooooooo slow they work more like a fine Arkansas stone than a 1200x Japanese waterstone does. Sometimes grits ain't just grits.

 

[tgraypots]

anyone try the ruby rod yet? if so, what's the verdict?

 

[Crothcipt]

I have Tom, I really can't say as to grit. It does cut fast, almost to fast. But then again I am still a novus at this.

 

[ThEoRy]

Pics or it didn't happen.

 

[Dave Martell]

Where does the red ruby rod come from? Link?

 

[ThEoRy]

http://www.newwestknifeworks.com/pr...s/knife-sharpeners/ruby-sharpening-steel/4012

This is all I could find, but it seems a bit smallish.

 

[Crothcipt]

That is were I bought it from. It comes from a Germany company I can't remember right off the bat. I did do a search and they are online. New West is the only place in the states you can get it.

The surface seems very smooth, it has just under 8" of ruby surface (like a 1/32" short). Total in length is 14". Like I said earlier in this thread, it cuts way to much, that it will leave the start of a wire edge.



As you can see were the metal has been coming off the blades. If I use it at work it's for a quick fix, and I only strop a few times.

Oh ya I did start this thread last summer wondering if any one had anything to say about them.

http://www.kitchenknifeforums.com/showthread.php/8250-Mini-Light-Sabor?highlight=ruby

 

[Vertigo]

anyone try the ruby rod yet? if so, what's the verdict?

 

[Dave Martell]

Thanks guys