{"product_id":"fusils-a-aiguiser-ceramique","title":"Ceramic sharpening steel – for hard blades","description":"\u003c!-- ============================================================\n     PRODUCT SHEET — WHITE CERAMIC Sharpening Steel — Round Rod, 4 sizes (15\/20\/25\/30 cm)\n     ONE PRODUCT with size selector.\n     Positioning: PURE ceramic = pure honing (straightens the edge, does NOT remove material), for HARD BLADES (60 HRC+, Japanese, Damascus).\n     Honest caveats specific to WHITE ceramic: grey marks from wear (normal, remains effective) + FRAGILE (brittle).\n     Differentiation vs. diamond-coated ceramic (black, 1000 grit): no sharpening power here, classic\/economical version.\n     Supplier certifications: CE\/EU, EEC, LFGB, SGS (food contact).\n     ============================================================ --\u0026gt;\n\u003c!--$0--\u003e\n\u003cdiv class=\"jce-product\" style=\"text-align: center;\"\u003e\n\n\u003c!-- ── Accroche intro ── --\u003e\n\u003cp class=\"jce-intro\"\u003eMaintain your \u003cstrong\u003eJapanese knives, Damascus, and hard blades\u003c\/strong\u003e with this \u003cstrong\u003eceramic sharpening steel\u003c\/strong\u003e. Harder than steel, ceramic gently straightens the edge of blades that conventional steels cannot work with — \u003cstrong\u003ewithout removing material\u003c\/strong\u003e, preserving the original geometry. Available in \u003cstrong\u003e4 sizes (15, 20, 25, and 30 cm)\u003c\/strong\u003e to fit all your knives.\u003c\/p\u003e\n\n\u003c!-- ══════════════════════════════════════════\n       H2 — THE STEEL EXPLAINED\n       ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eThe steel for hard blades\u003c\/span\u003e\n\u003cp\u003eA steel sharpening rod cannot effectively work a blade harder than itself — which is why Japanese and Damascus knives (60 HRC and above) resist it. \u003cstrong\u003eCeramic, however, is much harder\u003c\/strong\u003e: it gently \u003cstrong\u003estraightens the edge\u003c\/strong\u003e of these precious blades. This is \u003cstrong\u003epure honing\u003c\/strong\u003e: ceramic realigns the edge but \u003cstrong\u003edoes not remove material\u003c\/strong\u003e, thus perfectly preserving the geometry of your blades, pass after pass.\u003c\/p\u003e\n\n\u003cdiv class=\"jce-box jce-box-orange\" style=\"text-align: left;\"\u003e⚠️ \u003cstrong\u003eCeramic hones, it does not sharpen:\u003c\/strong\u003e it straightens the edge, it does not recreate it. If your blade is truly dull, first use a \u003ca href=\"https:\/\/just-cook-eat.com\/products\/fusil-aiguiser-diamant\" title=\"600 grit diamond sharpening steel — Just Cook Eat\"\u003e600 grit diamond sharpening steel\u003c\/a\u003e (which sharpens), then, for a new edge with a \u003cstrong\u003eguaranteed angle\u003c\/strong\u003e, a \u003ca href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\" title=\"Magnetic rotary sharpener — Just Cook Eat\"\u003erotary sharpener\u003c\/a\u003e. The ceramic steel then takes over to maintain the edge between sharpenings.\u003c\/div\u003e\n\n\u003cdiv class=\"jce-box jce-box-green\" style=\"text-align: left;\"\u003e💡 \u003cstrong\u003eGrey marks are normal:\u003c\/strong\u003e with use, white ceramic will show fine grey marks — these are steel residues left by your blades. \u003cstrong\u003eThis does not affect its effectiveness in any way\u003c\/strong\u003e, and cleaning with a mild product will fade them. If you prefer a ceramic that doesn't mark (and also sharpens a little), check out our \u003ca href=\"https:\/\/just-cook-eat.com\/products\/fusil-aiguiser-ceramique-diamantee\" title=\"Diamond-coated ceramic steel — Just Cook Eat\"\u003eblack diamond-coated ceramic steel\u003c\/a\u003e.\u003c\/div\u003e\n\n\u003cdiv class=\"jce-box jce-box-red\" style=\"text-align: left;\"\u003e🔻 \u003cstrong\u003eFragile — do not drop it:\u003c\/strong\u003e ceramic is very hard but brittle. An impact or fall on a hard surface can crack or break it. Store the steel away from impacts and handle it with care: treated well, it lasts a very long time.\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n       H2 — WHY\n       ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eWhy this ceramic steel?\u003c\/span\u003e\n\u003cdiv class=\"jce-benefits\"\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cstrong\u003e💠 Special for hard blades\u003c\/strong\u003e\n\u003cp\u003eHarder than steel, ceramic maintains Japanese knives, Damascus, and very hard stainless steels (60 HRC+) that steel steels cannot work with.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cstrong\u003e🪶 Pure honing, gently\u003c\/strong\u003e\n\u003cp\u003eIt straightens the edge without removing material: it preserves the original geometry of your precious blades, pass after pass.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cstrong\u003e📏 4 sizes available\u003c\/strong\u003e\n\u003cp\u003eFrom 15 cm for small knives to 30 cm for large chef's blades — choose the size that fits your knives.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-benefit-card\"\u003e\n\n\u003cstrong\u003e✅ Certified food contact\u003c\/strong\u003e\n\u003cp\u003eCE, LFGB, and SGS certifications: a safe material suitable for daily kitchen use.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n       H2 — HOW TO USE\n       ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eHow to use it?\u003c\/span\u003e\n\u003cp\u003eThe static method (steel placed, knife glided) is the simplest and safest, especially for valuable blades.\u003c\/p\u003e\n\n\u003cdiv class=\"jce-steps\"\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e1\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003eAngle\u003c\/strong\u003e\n\u003cp\u003ePlace the tip of the steel on a cutting board, hold it vertically, and present the blade against the rod at a 15° angle for a Japanese blade, 20° for a European knife.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e2\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003eGlide\u003c\/strong\u003e\n\u003cp\u003eSlide the blade from heel to tip, without strong pressure — ceramic works with finesse. Alternate both sides, 4 to 6 passes per side.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step\"\u003e\n\n\u003cdiv class=\"jce-step-num\"\u003e3\u003c\/div\u003e\n\n\u003cdiv class=\"jce-step-body\"\u003e\n\n\u003cstrong\u003eCheck\u003c\/strong\u003e\n\u003cp\u003eTest the sharpness on a sheet of paper or a tomato skin. The cut should be clean and crisp. The secret: a constant angle with each pass.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- ══════════════════════════════════════════\n       H2 — TECHNICAL SPECIFICATIONS\n       ══════════════════════════════════════════ --\u0026gt; \u003cspan class=\"jce-h2\"\u003eTechnical specifications\u003c\/span\u003e\n\u003cdiv class=\"jce-table-wrap\"\u003e\n\n\u003ctable class=\"jce-table\"\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003cth style=\"width: 40%;\"\u003eSpecification\u003c\/th\u003e\n\n\u003cth\u003eDetails\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eCeramic sharpening steel (honer — straightens the edge)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eRod material\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eWhite ceramic\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eRod shape\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eRound\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eAvailable rod sizes\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e15 \/ 20 \/ 25 \/ 30 cm\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eAbrasiveness\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003ePure honing — does not remove material\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eCompatibility\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eHard and thin blades: Japanese, Damascus, very hard stainless steel (60 HRC+), and kitchen knives with smooth blades\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eCertifications\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eCE, LFGB, SGS (food contact)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eUsage\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eDry\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003ePossible grey marks from use (normal, remains effective)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003ePrecaution\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eFragile — protect from impacts and falls\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!-- CTA GUIDE --\u003e\n\u003cdiv class=\"jce-banner-guide\"\u003e\n\n\u003cdiv class=\"guide-icon\"\u003e🔗\u003c\/div\u003e\n\n\u003cdiv class=\"guide-text\"\u003e\n\n\u003cstrong\u003eWhich sharpening steel for which knife? The complete sharpening guide\u003c\/strong\u003e\n\u003cp\u003eSteel, ceramic, diamond, rotary: which tool for which blade, at what angle? Everything you need to maintain your knives without damaging them.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ca class=\"jce-btn-green\" href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\" title=\"Complete sharpening guide — Just Cook Eat\"\u003e Read the guide → \u003c\/a\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Just-Cook-Eat","offers":[{"title":"15 cm","offer_id":53604726374738,"sku":"14:10#6inch;5:4182#as photo","price":29.99,"currency_code":"EUR","in_stock":true},{"title":"20 cm","offer_id":53604726309202,"sku":"14:29#8inch;5:4182#as photo","price":35.99,"currency_code":"EUR","in_stock":true},{"title":"25 cm","offer_id":53604726341970,"sku":"14:94#10inch;5:4182#as photo","price":39.99,"currency_code":"EUR","in_stock":true},{"title":"30 cm","offer_id":53604726407506,"sku":"14:173#12inch;5:4182#as photo","price":46.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/8225\/9538\/files\/Fusil_ceramique_blanc_1_1.webp?v=1780310212","url":"https:\/\/just-cook-eat.com\/en\/products\/fusils-a-aiguiser-ceramique","provider":"Just-Cook-Eat","version":"1.0","type":"link"}