Noticing that your knife is having a harder time cutting? A few strokes along the sharpening steel and your knife is like new again! The ceramic sharpening steel is perfect for the daily maintenance of your knives. It is ideal for keeping good knives just that little bit extra sharp. While cutting, tiny burrs form on the blade. However, those bumps make it much harder for the knife to cut through the product because there is more resistance. The ceramic sharpening steel straightens out all those burrs, allowing the knife to cut smoothly through your food.

With a ceramic sharpening steel, you ensure that the metal particles are neatly aligned again without wearing out the knife itself.Unlike a steel sharpening steel, a ceramic sharpening steel takes away more material. A ceramic bar is therefore recommended for knives made of harder steels; think, for example, of Japanese knives that are so hard that a steel sharpening steel is too soft to have an effect on the steel. The Blackwell Ceramic Sharpening Steel has a length of 25cm and is therefore also a great choice for larger chef's knives.