I think I'm going to really like this sharpening rod.

I haven't had a chance to use it much yet, but there is a good video to demonstrate how to use it properly.

I finally found the info about the fact the rod has both smooth and ridged surfaces. The smooth sides are for regular sharpening and the ridged sides are for honing. I like the way the rod is made with a guide for the angle at which you should hold the knife when sharpening.

I'm 75 years old and I don't usually do reviews but this product actually out performed my expectations. It took me some time to get the hang of it and in fact I'm still working on getting the right stroke for long knives.

Today I grabbed a serrated steak knife and it was so dull it wouldn't cut at all, it just tore the meat apart. I decided to give it a try on this honing rod and was amazed at the result. I definitely recommend this product and am looking forward to using it more.

I've only had the rod for a couple of weeks, but it seems to be doing a very good job keeping my knives sharp. I cook a couple times a day and use a knife almost every time and so far, so good.

I have traditionally used a steel and wanted to give a ceramic a try. I keep my knives very sharp by sharpening at least once or twice a year using stones and hones to a razor like sharpness; so, a rod is an important part of keeping an edge between sharpening. Using a sharp knife is a joy and I look forward to years of good service from the Misen rod. I now own several Misen products and find all to be of excellent quality.