Idahone Ceramic Honing Rod $37.95

Honing rods do not sharpen knives, they hone, aka realign the edge. As you use your knife, the fine leading blade edge rolls and flattens. A honing rod essentially realigns your fine edge without removing metal (sharpening removes metal, and is necessary for when the sharp edge is gone, not just bent!)

Sharpening too much will shorten the life of your blade— you’re literally whittling it away each time—and most home cooks don’t actually need to sharpen more than a few times a year.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.


Place a folded towel or rag on your countertop and place the end of the rod on top to keep it steady. Holding the rod at 90 degrees, gently swipe each side of the blade from base to tip in a downward slicing motion—maintaining the 15-20 degree of the blade angle (each side of the blade). A few swipes on each side should suffice, then wipe the blade clean. To test sharpness, try slice a free hanging piece of paper and if the blade snags, give the blade a a few more sips on the steel.

Kitchen Notes

Be mindful not to drop the rod—although the ceramic is incredibly durable, it’s best to err on the side of caution.

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