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Kramer by Zwilling JA Henckels new
Cooking  »  » Sharpeners & Steels
SKU: 893347

Bob Kramer Ceramic Sharpening 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. Put simply, Kramer is King of the Kitchen Knife. As such, Bob Kramer has seen the knife from ...Read More

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Description

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. Put simply, Kramer is King of the Kitchen Knife. As such, Bob 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 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 »

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BENEFITS:
  • 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

Specifications Show

  • Made in Japan
  • Dimensions: 12" l

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Customer Reviews

5.0 / 5.0
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Xlnt...
I keep my knives sharp: because only sharp knives are interesting! So, I treated all of them to this ceramic "steel" and was not disappointed!
June 23, 2016
Purchased
5 months ago
Works great
Hone my knives nearly every time I use them-- this keeps them feeling like new.
July 1, 2016
Purchased
6 months ago
 

Questions & Answers

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Browse 6 questions Browse 6 questions and 18 answers
Why did you choose this?
Sur La Table Store
My daughter requested them for Christmas
Letitia H on Dec 2, 2016
Always wanted a "ceramic" steel!
kim w on Oct 28, 2016
My daughter requested them for Christmas
Letitia H on Dec 2, 2016
Good reviews. Perfect for my foodie nephew!
Staci M on Nov 18, 2016
Always wanted a "ceramic" steel!
kim w on Oct 28, 2016
on gift registry
Ruth V on Sep 12, 2016
Referenced many time as quality
Francis P L on Feb 17, 2016
Took knife skills class in Alpharetta
Kristen C on Jan 23, 2016
My nephew is a professional chef these were his recommendations!
Dana S on Dec 8, 2015
on gift registry
Cynthia B on Mar 6, 2015
You need to put the final edge when useing the honing steel
James H on Feb 26, 2015
Gift
Billy T on Sep 1, 2014
Good reviews. Perfect for my foodie nephew!
Staci M on Nov 18, 2016
on gift registry
Ruth V on Sep 12, 2016
Can you please tell me the grits of the four ceramic steels you sell?

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 on Jun 27, 2012
BEST ANSWER: According to my research, a ceramic steel can have a grit (or level of abrasion) that can be rated. For example, these three brands all state a grit: DMT: "Available only in DMT Ceramic Steel (CS2) and corresponds to 2200 mesh, 7 micron."; Idahone "This fine rod is ideal for keeping knives honed with a grit of about 1200." Messermeister: "This steel is very hard, 1200 grit." It seems to me you should inform the above brands (Kramer, Tamahagane, Kyocer, and Global) that it would be very useful to your customers to know the grits of their ceramic steels.
Is this steel hard enough to sharpen the Kramer carbon steel knives?
A shopper on Jan 5, 2015
BEST ANSWER: Yes. It's hard enough for all Kramer knives.
does this steel have a metal rod to prevent breakage or is it completely made of cermic?
Cheryl B on Sep 6, 2015
BEST ANSWER: No, it's completely ceramic.
Will this work on a serrated knife?
A shopper on Nov 27, 2016
BEST ANSWER: Only if the diameter of the serrations are larger than that of the ceramic sharpening steel. Needs to fit "inside" the serrations.
which is better ceramic or steel honing?
Nina F on Jul 1, 2016
BEST ANSWER: Q:
A shopper asks:
"which is better ceramic or steel honing?"

my A:

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

evaluation.

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

steel one.
 

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