Do I really need to pay $230 for the Shun Fuji ceramic honing steel?

[panda]

for stainless knives the white mac is better, #1000 grit

 

[Keith Sinclair]

I used a Idahone 12" wt. my carbons at work,before that had narrowed it down to polishing steels,less invasive the better.Now semi retired,do help some people wt. cooking,pretty much a home cook now.I cannot remember the last time I used a steel or ceramic rod.No need.Lite touch on a splash & go,refresh the edge lasts a long time on some excellent carbon & my stainless gesshin ginga.

The Idahone is cheap & works if you get it,deff go wt. the leather sheath.

 

[Mitbud]

The Idahone is cheap & works if you get it,deff go wt. the leather sheath.

+1

 

[WiscoNole]

Despite how a lot of people here feel about Shuns, that is an excellent and beautiful knife. My mom has the santoku from that line and it is the best Shun I've ever handled.

That being said, definitely skip the Shun rod and get an Idahone.