Diamond Machining Technology CS2 12-Inch Ceramic Steel
by DMT
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List Price: Our Price: $31.51 You Save: $16.50 (34%) Availability: Usually ships in 1-2 business days Category: Tools See more product details |
Product Details
Manufacturer: DMTModel: CS2
Product features:
- Sanitary plastic handle with large guard for safety
- Unbreakable, lightweight, wear-resistant
- Polished and refined edge is easily achieved with this ceramic sharpener
- No oil is needed-sharpen dry
- Durable construction will provide years of consistent performance and reliable service
Tools and Hardware Reviews of Diamond Machining Technology CS2 12-Inch Ceramic Steel
Customer Review: Not a bad "Steel."
Summary: 4 Stars
This product is a good option for people with intermediate level knives that come with highly sharpened/polished edges. For example Shun Classics, Messermeisters, or high-end F. Dicks (like the 1905 line).
The way to use this "steel" is to take your already sharp blade, and before each use swipe it 3 times a side (lightly) on this hone. Most of the knives that I mentioned come with a 20 - 15 degree polished edge from the factory. That's what makes them seem sharper than the average wusthof or henkels. So that is about the angle you want to swipe at. That is all that this steel should be used for; to re-align your blade's edge. Remember: the only job a steel/hone like this does is to RE-ALIGN your edge, not to sharpen it - that's what stones are for. To get all technical, yes, this does do some sharpening because it removes metal particles, BUT it is not intended to bring a dull blade to razor sharpness. Nothing is indestructible, and with repeated heavy usage this thing WILL wear down to the metal.
If you use this steel lightly, and frequently with a factory sharp blade like a Messermeister Merdian Elite, a home cook should not have to sharpen his/her edge on a stone for approximately 6 months. The key is to use this before each use, 3 times a side, to remove stray metal particles, polish, and realign your ALREADY (somewhat) sharp edge.
It is white for a reason - so that you can see the buildup of metal particles on the rod. This is a bad thing. Anyone who has experience sharpening knives knows that metal buildup on stones or ceramics = no more sharpening power. With stones a cure for this condition is a Nagura Stone. For ceramic rods the cure for this condition is something called the "Super Eraser." Search for it. If DMT was smart they'd mention this and offer to sell a product like this rather than hype up all their machining technology. What the "Super Eraser" does is to get rid of all those black/silver/shiny metal particles that build up on ceramic honing rods and then restore them to their once snow-white glory. I think they're only a couple bucks on some japanese knife retailers online.
Anyways, like I said, I think this steel is a great companion to high-end german and entry-level japanese knives. Now, with my high-end japanese knives I don't like to use this. Instead I go with Naniwa Chocera Stones, Natural Japanese Stones, HandAmerican Polished Rods, Leather Stropes, etc, etc. Ad infinitum... it's really an endless search for sharpness - but this is a good place to start.
Description of Diamond Machining Technology CS2 12-Inch Ceramic Steel
Ceramic Steel is at home in both camp or kitchen to make short work of cutlery maintenance. A glistening black handle with large knife guard holds the bright white 12 in. rod.Sharpening Stones Tools
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