Mon Nov 18, 2013 3:47 pm
I was wondering if there were any differences between the Idahone 12 inch Ceramic Rod and the Messermeister 12 inch Ceramic Rod.
Here are links to both:http://www.chefknivestogo.com/sharpeningrod.htmlhttp://www.amazon.com/Messermeister-12- ... B002YK1RAQ
Mon Nov 18, 2013 4:06 pm
The Idahone is probably a finer grit than the Messermeister. The Idahone is said to be around 2k+ grit. I think the Messermeister is somewhere in the 1.2k grit range.
With ceramic rods finer is usually better. I think the Idahone would be the safer bet if your looking for one.
Mon Nov 18, 2013 5:12 pm
It says on the CKTG page that the Idahone is 1.2k...is that true? Also it says on the Messermeister page that it is also 1.2k. I have the Messermeister, but if the Idahone is better, i'll get that one along with the richmond diamond steel and the Kaneshige Wa-240 gyuto
Mon Nov 18, 2013 6:41 pm
If you already have the Messermeister just stick with it. I doubt there is enough of a difference to justify buying a new rod. Just use light strokes and be careful and you'll be fine.
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