On Nov 21, 2012, at 4:50 PM, James Thompson  wrote:

> > OOOOOHH! OOOOHH! I have a wonderful suggestion for kitchen knives. I have on
e of those diamond coated rods that looks like a knife burnisher with a handle. 
I use it to put an edge on my kitchen knives, and I follow it with a burnisher.
> 
> > I never liked using stones on large kitchen knives, as it is cumbersome to m
e. The diamond sharpening rod is fast and it gets every bit of the blade sharp, 
almost like magic.

I prefer a ceramic rod. They remove less material but get the knives just as sha
rp. Once every year or two the knives go to the shop for a rework on the stones.

Bill
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