Reddit Reddit reviews MAC brand Ceramic Knife Sharpener #SR85

We found 3 Reddit comments about MAC brand Ceramic Knife Sharpener #SR85. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Knife Sharpeners
Home & Kitchen
MAC brand Ceramic Knife Sharpener #SR85
Only hones and does not sharpenCeramic honing rods are a very hard material and have a much finer grit which obtains faster and better resultsProduces a fine edgeHand wash is recommended Not dishwasher safeMade In Japan
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3 Reddit comments about MAC brand Ceramic Knife Sharpener #SR85:

u/coleherning · 2 pointsr/EDC

Depends on what you're sharpening. If you keep up on maintenance and you're using thinner Japanese steel, you should only need one combo stone of 1000/6000 grit. I like to use a ceramic steel lightly a few times a day and that keeps the edge great for usually 2 weeks for me unless I'm using my knives hard that week.

German steel and thicker/heavier knives I would probably start at 600 or 800 before going to 1000 or you'll be sharpening forever.

u/incith · 2 pointsr/sharpening

I feel like you could probably benefit from just a decent ceramic honing rod. This will help keep your edge in line. What knife particularly? I'm guessing it's still quite high on the rockwell hardness scale - probably between 61-66 - Japanese knives are made from this harder steel, but harder steel is more prone to chips - so expect this. Perhaps you could benefit from a German-steeled knife for your chopping? They are usually around 55 hardness and can take a bit more of a beating without chipping. The Japanese knives are really meant to slice instead of chop.

If you are sending your knive(s) away? Realistically? Maybe once or twice a year at the most.

https://www.amazon.com/dp/B00BZW3XYW/

https://www.amazon.com/dp/B000N5BVN2/

u/mrmoustafa · 2 pointsr/steak

See my other posts in this thread, but to sum it up: Shun knives are considered a joke by serious cooks.

The 600$ Shun is trying to charge students for that selection of knives is a rip off. No one needs more than 2-3 knives for at least the first couple years of their career, which will be spent doing basic prep and line cooking. You won’t be doing any butchering or specialized work till further on anyways.

And when you do, do your research and buy them piece by piece. At that point you’ll be working with and learning from more experienced chefs who will be more than happy to point you in the right direction.

Here’s a suggestion to get you started:

8” Chefs knife

Paring knife

Bread knife

Ceramic Honing Rod

knife roll

peeler

All of this can be had for around a 1/3 of the price Shun charging and I guarantee you these tools will serve you way better.