One says this is aggressive and another says removes very little steel. Well what is it for sure? Thought by nature of ceramic its fine grit?
1392862
my experience is that using a light touch does not remove much steel at all. this is more for honing, and taking the micro serrations that a steel put on a knife edge. I use it on my carvers before I carve meat and it helps make beautiful slices.
1392863
I do not see a lot of steel removed from my knives. Perhaps the type of knife matters here, but I am not concerned about how much steel is being removed. The knives I sharpen more often are not high-end.
1255795
The stones on the Spyderco Sharpmaker are ceramic and not measured in grit. However, the approximate equivalent would be about 600 on the brown stone and 1200 on the white stone. There is an extra fine stone available at approx. 2000 grit equivalent sold seperately.
2193977
It is stain"less" steel, sooo there may be something out there some where that will make it oxidize or stain the blade. As with most tools, clean it properly when needed, and it should last you a long time.
154841
The ceramic blade stays sharp longer and ceramic has a better ability to disapate heat but it's more fragile (so tie a string around your wrist to the clippers In case you drop it). It cuts my 3 large dogs thick hair very well.
496598
you should never dishwash a knife, even a crummy one, even a steel one. The high pressure jets of water rattle blades around. Even with steel, it dulls the blade and makes microscopic chips and ceramic is much harder (and correspondingly more brittle than steel) It also can abrade other items in the washer (the knife if harder than most washer contents). This ruins a steel knife, (whether the average user notices it or not) Do NOT dishwash knives of ANY type.Becase ceramic is even more non porus and nonreactive than steel is, all you have to do is run it under soap and water and dry it. you should never dishwash a knife, even a crummy one, even a steel one. The high pressure jets of water rattle blades around. Even with steel, it dulls the blade and makes microscopic chips and ceramic is much harder (and correspondingly more brittle than steel) It also can abrade other items in the washer (the knife if harder than most washer contents). This ruins a steel knife, (whether the average user notices it or not) Do NOT dishwash knives of ANY type.Becase ceramic is even more non porus and nonreactive than steel is, all you have to do is run it under soap and water and... » Read More you should never dishwash a knife, even a crummy one, even a steel one. The high pressure jets of water rattle blades around. Even with steel, it dulls the blade and makes microscopic chips and ceramic is much harder (and correspondingly more brittle than steel) It also can abrade other items in the washer (the knife if harder than most washer contents). This ruins a steel knife, (whether the average user notices it or not) Do NOT dishwash knives of ANY type.Becase ceramic is even more non porus and nonreactive than steel is, all you have to do is run it under soap and water and dry it. « Show Less
17180
I would think water is fine. The idea is removing grit, not pasting it in. Water also cools down the process.
1954991
If by that you mean a metal rod coated with diamond grit, I don't know if there is necessarily an advantage except maybe for longevity. The rod is coated. The ceramic is ceramic all the way through. I've yet to wear out a diamond rod but I've only owned one for a year. The lasky ceramic is very very good BTW.
792227
The box and stone I received have no indication of the actual grit, so I'm a little surprised Babson had this information available in his response. Also, the gray is clearly coarser than the orange side, so start gray and finish orange. I have obtained better results with honing oil than just water and my knives are are all now easily sharp enough for every kitchen need.
881654
The fine ceramic side will hone your blade. With that said, it does take a little steel off the knife so a steel is prefered. But if you are looking for ease of use the ceramic side should hone you knives nicely.
465773
I imagine it is around 4-600 grit. Do not buy this item, unless you need something to put an initial edge on a dull knife, etc. I didn't pay attention when I received it, and promptly ruined an expensive custom folder. Amazon sells a 12" ceramic rod (ceramic part is only about 8") for ~ $5.00 Around 2000-2200 grit. Get this instead.
1078746
That's not ceramic being scraped off. Those are tiny metal shavings (really dust) from the knives you sharpened. Yes it is normal. Just be advised there is no "steel core" the rod can shatter if dropped.
1663887
This is more a medium grit...80-100. If you are looking for finish work then you may want to hit with fine paper or soda blast so the metal is smooth. This hasn't pitted the metal but it can.
1236240
On ceramic (ceran) cook tops, use a quality single edge razor blade in a sturdy blade holder. Come at the stubborn residue with a low angle as if trying to slide under it rather than jabbing at it. Angle should be 12-15 degrees in relation to ceran surface. This is recommended by the manufacturer of the cooktop I have. I keep a dedicated blade just for this purpose. Woe to anyone who tries to sneak off with this blade for any other purpose!!! Personally, I would not recommend anything with grit in it and I would not use a steel wool pad on a ceramic cooktop.
594573
Mine was something like 120 grit sandpaper. Pretty abrasive. You can strike a match on it easily.
1465819
Granite has a hardness of 6-7 and the carbide steel point has a hardness of of 8.5 so the point should win out. It depends on how detailed a design you are trying to do since the tip will round some in use. There is the heavy duty #9929 point as an alternative.
376179
Depends on the razor you are using and how you hold it. If you are using derby razors then find which side is more aggressive and then use the other side for clean up.
1036839
it can handle the temperatures and the chemicals of machine washing, but ceramics are very brittle and the mechanical action is not good if you want them to last (they can chip). Also, they are SO hard (most metal knives are around 60 Rockwell, Zirc carbide is near 80), that they can abrade other items they are jostled against like plastic, metal and glass. Food generally won't stick to zirconium and it won't breed bacteria easily, so just wipe them down and hand wash