Bob Kramer Ceramic Sharpening Steel
Although he is most widely recognized for his blades, Bob is also an expert on sharpening. In that spirit, he has collaborated with Zwilling to create the Kramer by Zwilling sharpening collection.
In order to maximize the performance of any knife, it is very important that the edge be properly cared for. Retooling your knives’ edges by hand may seem daunting to a beginner, but with Kramer’s help many describe the experience as relaxing and gratifying. Keeping your blades sharp not only makes the cook’s most important tool easier to use, sharpening makes knives safer.
Regular, proper honing with this steel can forestall the need to do major sharpening. The trick—and this is key—is to hone while the knife is still performing well, because by the time you notice that the knife is getting dull, honing is useless. Edge maintenance is a preventive measure: It helps keep sharp knives sharp. Use this easy tool to maintain the edge.
Shop all Bob Kramer Carbon Steel »
- Certified as a Master Bladesmith by the American Bladesmith Society, Bob Kramer is one of the only Master Bladesmiths in the world specializing in kitchen cutlery
- Kramer has seen the knife from every angle—as a chef, a professional knife sharpener, and a Master Bladesmith
- Although he is most widely recognized for his blades, Bob also has an incredible amount of passion and expertise about sharpening
- Kramer has collaborated with ZWILLING to create the KRAMER by ZWILLING sharpening collection
- This incredible assortment offers our customers a sharpening and polishing option to fit every skill level
- Maximize the performance of your knives
- Retooling your knives’ edges by hand may seem daunting to a beginner, but with Kramer’s help many describe the experience as relaxing and gratifying
- Regular, proper honing with this steel can forestall the need to do major sharpening
- The trick—and this is key—is to hone while the knife is still performing well, because by the time you notice that the knife is getting dull, honing is useless
- Edge maintenance is a preventive measure: It helps keep sharp knives sharp
- Use this easy tool to maintain the edge between sharpenings
- Made in Japan
- Dimensions: 12" l
1 month ago
Questions & Answers
That would be the Kramer, the Tamahagane, the Kyocera, and the Global ceramic steels. I'd like to know how fine, or course, their abrasion is
A shopper asks:
"which is better ceramic or steel honing?"
I bought the Bob Kramer Ceramic Sharpening Steel 10 months ago. Since then
I have used it exclusively, in place of my good quality steel steel, and I am
happy with it.
In purchasing it I was following the advice of SLT's Ed Kiernan (taught a knife
skills class there) who told me that the ceramic steel would be better to get a
very fine edge on the very sharp (Japanese type) and very hard ceramic knives.
About the same time I purchased from SLT several of the high quality (and
expensive) Bob Kramer Meiji ceramic knives. I love handling the knives, and am
willing to believe that the ceramic sharpener is part of what keeps them sharp,
but in all honesty I can't say that I'm really able to give a serious objective
I was warned and have learned from experience that the thin knives can be
fragile and must be handled carefully. I suspect the steel might fare badly too if
it were dropped hard onto the floor, but the steel is a lot cheaper than the
knives, and I take care not to drop anything.
I'm also keeping my classical Wusthoff stainless steel knives sharp with the
ceramic steel, but am willing to believe that for them the steel steel might do
just as well.
I also have several ceramic peelers and a grater for fresh wasabi. These are
presented as being the ultimate in generally available cutters, and my
experience suggests that this also is so.
In a sentence, my belief is that a ceramic knife needs a ceramic sharpener, not a