pavane wrote:
> "George Shirley" > wrote in message
> .. .
> | pavane wrote:
> | > "john royce" > wrote in message
> | > ...
> | > | Saw a ceramic knife sharpening steel the other day, are they better in any
> | > | way than the traditional steel steel?
> | > |
> | > | One disadvantage is i guess they might crack or chip if dropped on to a hard
> | > | floor, but apart from that I'm wondering if they do a better job?
> | >
> | > I have used one exclusively for the last 10 years or so, and they
> | > certainly do a better job, faster sharpening to a finer edge with
> | > longer lasting results. Mine is pretty much like this one:
> | > http://www.amazon.com/brand-Ceramic-.../dp/B000N5BVN2
> | > One caution is that the ceramic will actually sharpen (shave off minute amounts
> | > of the steel from the blade) whereas a steel will not, its job is to align
> | > the edge of the blade. Given all of that my knives will still outlast me and
> | > show no sign of deterioration. You use it the same way as the steel,
> | > and I obviously would strongly recommend it.
> | >
> | > pavane
> | >
> | >
> | How do you clean it?
>
> I use a plastic scrubbing thing (the pad shaped like sos, not the
> very fine flat pad that tends to leave residue) and a touch of
> the liquid comet cleanser. Apparently there is an eraser
> block of some sort around, and there is a ceramic rod cleaner
> (liquid) that can be gotten, but I have been happy with the easy
> way out. YMMV of course but I only need to clean it about once
> a year or so. Other than that common sense: carbon steel knives
> leave more residue than stainless but boy do they get sharp!!
>
> pavane
>
>
Thank you, that's sort of what I've been doing with mine except I just
use a liquid scrubbing compound, whatever is available at the time.