Ceramic Mug Sharpening

Many of these rods are made out of alumina ceramic.

Ceramic mug sharpening.

To sharpen your knife blade you need to glide the knife blade along the unglazed ceramic edge at an angle of 15 to 20 degrees. What you want to do is turn the mug over where you ll see an unglazed ceramic rim via serious eats. You can t sharpen your knives on the shiny glazed part of your mug. This unglazed ceramic is harder than metal and can be used just like a sharpening stone.

Many sharpeners use ceramic as the abrasive but that won t work for ceramic knives they need diamonds. The rods can be round square or triangular as long as the knife has a smooth surface to slide along. So turn your cup over and voila ring shaped medium grit ceramic sharpening stone. This is a battery powered device which features a diamond grinding stone capable of.

This has two different grits of diamond grinding stones for coarse sharpening and fine honing and it can even grind off small chips in ceramic blades. Ceramic diamond rods sharpening rods are two rods set in a base at a specific angle 30 degrees for the ones i use. Keeping a firm grip on both the mug and the knife handle and maintaining that 45 degree angle drag the knife against the rim using even pressure as though you were using a traditional sharpening steel. It s true the bottom of most ceramic coffee mugs have a flat unglazed ring that is the perfect surface for giving that dull knife a quick sharpening.

59 99 59 99 count free returns. Hold the mug upside down in one hand then place the base of the knife blade at a 45 degree angle against the exposed ceramic rim at the bottom. However there are only a handful of electric knife sharpeners good enough to sharpen ceramic knives. Most of the surface of a ceramic mug is glazed to protect it but when they put the mugs in the kiln to bake on the glaze the ring on the bottom where the cup sits on the rack remains unglazed leaving the abrasive material exposed.

3 5 out of 5 stars 69 ratings. All you ve got to do is flip the mug over and run the knife blade along it holding it so that the edge maintains an angle of about 15 to 20 degrees.