Wusthof Ceramic Sharpening Steel, 26 cm

It seems course when you get it but soon smooths off and is good for a quick and effective sharpen. Doesn't seem to wear out like a diamond one.

This is a really good 800 grit JIS ceramic rod for german/Victorinox knives (didn't try it on japanese knives). Have used it after raising/ weakening a burr on a medium india (250 grit) or a fine india stone (400 grit). Finishing with a regular or fine butcher's steel leaves a scary sharp edge. Have more or less dispensed with all other methods since finding this really fast 3-step set-up. Light strokes are all thats needed with the ceramic rod, as it removes quite a bit of material in polishing the india's scratch marks. Can be a bit coarse for the first few knives....rubbing it down briefly with 600 grit wet- and-dry sandpaper gives a nice finish. Clean occasionally with a green scrubbing pad and cream cleaner and it cuts like new. I also have the Zwilling ceramic rod which is almost identical in its characteristics, but is only 23cm vs 26cm for the Wusthof. I also have the 3000 JIS Wusthof ceramic rod, but find that the butcher's steel works better and gives a slightly toothy edge.

Fantastic. Knives like new. Not an everyday steel though, it's quite aggressive.

Use for a few strokes and then use a diamond/steel to finish. A quick way to bring a knife back to life.

Wusthof Ceramic Sharpening Steel, 26 cm It is a great tool to sharpen the knives that are very worn thanks to the 800 grain that owns and that really eats the metal. I do not recommend for everyday use for a normal kitchen because it really eats a lot of metal. For that reason I also bought the 3000 grain that complements. Both are great. If you can you have to have both because they complement each other perfectly. At first it is difficult to get used to the use but then it is easy to use and I really enjoy the result. I have not used wet and complicated stones since I used both Wüsthof grinders.

Looks amazing and sharpens the knives really quick and easy

Instructions suggest 6-8 light strokes at a 20 degree angle, and I have to say, it works a treat. I finish with a finer ceramic 'steel' and get a scarily sharp edge.As other have said, this is a medium/coarse 'grit' - but that doesn't bother me for light home use. I imagine overdoing the number of strokes and applying firm pressure could wear blades excessively.

Once I realised that a ' steel' was to realign a blade rather than take metal off to sharpen I purchase this Wusthof sharpener . You really are just dressing the blade SO a couple of strokes to each side of the blade with one each side to finish after you've done the sharpening and you should have a good keen blade - if not go back to the sharpener and start again. To bring back the sharpness to a dulled blade just use the Wusthof.