With regular cutting and slicing against hard blocks and boards, the blades of your knives become dull and less efficient. To keep them in top condition, a few strokes alongside a sharpening steel is key, and this one, made of ceramic, is ideal. Harder than steel, the ceramic tool restores life to overused blades. Any minute filings (from the knives' blades) that collect on the ceramic can be washed away with soap and water.

While most sharpening rods are only useful for realigning knife edges, those made of diamond dust or ceramic--as this rod is made of--actually do sharpen dull knives. An additional benefit to this sharpener’s ceramic shaft is that it never wears down as diamond coating eventually does. Simply hold the steel out in front of you and, with light pressure, draw the blade across the ceramic shaft from heel to tip at a 20-degree angle. Your blade should quickly be restored to its original sharpness. The sharpening steel offers medium to fine abrasion on knives and has a wide bolster to protect hands during the sharpening process. A polymer handle offers a comfortable grip and has a hole for hanging. The 10-inch length is sufficient for tackling all sizes of kitchen knives, from parers to slicers. --Cristina Vaamonde