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F. Dick 10-inch Round Fine Cut Sharpening Steel, Red Handle
Butchers, meat processors, fishmongers and line cooks hone constantly through a shift, and this is the kind of steel they reach for. A fine cut has a little texture, enough to bring back the edge on German and American knives under 60 Rockwell without being aggressive, so it can be used many times a day.Fine cut is the sensible default for most Western knives. It keeps a good edge on standard stainless and carbon steel blades, while a regular cut adds more texture for heavier wear and a polishing steel suits the softest stamped knives.
Round or Oval?The F. Dick 10-inch Fine Cut Oval Steel has the same fine cut on an oval rod, which puts more of the rod against the blade on each stroke and will not roll off a counter. For soft stamped butcher knives, the F. Dick 10-inch Non-Chromium Polishing Steel is the better match. Our Honing Rod Guide explains the difference between cuts. Learn More$33.15 -
F. Dick Balkan 10-inch Flat Fine Cut Butcher Steel
A flat steel makes cleaner contact between edge and rod than a round one, and this Balkan butcher steel puts that to work for meat cutters. Laying the edge against a flat face makes the angle easier to repeat, which makes honing more foolproof.The rod is fully forged with a one-piece, all-metal handle, and its rings act as a bolster to protect the hand. With no seam to trap residue, it suits industrial processing where hygiene is checked closely. The fine cut straightens and smooths the edge with little metal removed, so it can be used throughout a shift.It also sits comfortably in a scabbard worn on the belt.For a longer flat rod, the F. Dick 2000 11-inch flat steel has a plastic handle. The F. Dick MultiCut 11-inch flat steel adds a regular cut for heavier correction. Our honing steel guide explains flat and round rods. Learn More$87.10 -
F. Dick 2000 11-inch Flat Fine Cut Steel
A flat steel touches the edge along a line rather than at a single point, so it straightens and smooths the edge faster and more gently than a round rod. The Dick 2000 is an 11-inch flat steel with a fine cut.Alternating strokes bend the edge back and forth less on a flat face than on a round one, which is easier on a thin edge. The broad face also helps a cook hold the angle. Its grooves are cut deep to last, so the steel keeps its effect through years of daily use in a butcher shop or kitchen.An all-metal flat rod is the Balkan 10-inch flat butcher steel. For a flat rod that combines fine and regular cuts, see the F. Dick MultiCut 11-inch flat steel. An oval rod is another way to get a wide contact face, as on the EuroCut 12-inch oval fine cut steel. Learn More$134.55 -
F. Dick Dickoron Micro 12-inch Oval Super Fine Cut Steel
Among serious professionals, this is the F. Dick steel we sell most. If your work is breaking down whole carcasses or cutting steak portions all day, you want the finest edge a steel can give, and the Dickoron Micro’s super fine cut delivers it. F. Dick cuts the lines evenly and to the right depth, and the rod’s hard surface wears very slowly.The oval profile makes honing more forgiving, because the flatter face gives the blade a steady surface to ride on and more contact per stroke. The handle is sealed to meat industry hygiene standards, so it holds up to the cleaning a processing room demands.
Other Dickoron SteelsThe F. Dick Dickoron 12-inch Oval Polishing Steel is the smooth version for the softest knives and the final polish. For an everyday steel at a lower cost, our best-selling steel overall is the F. Dick EuroCut 12-inch Round Regular Cut Steel. Learn More$112.45 -
F. Dick FineCut 12-inch Oval Steel with Non-Slip Handle
The FineCut surface looks different from most steels, with grooves shaped like a run of S curves rather than straight lines. It removes a burr and smooths the edge without leaving micro-serrations, so it is recommended for Japanese knives as well as German ones.At 12 inches, the rod gives long slicers and 10-inch chef’s knives a full stroke from heel to tip. The oval profile presents a wide face that makes the angle easier to hold. A rod that actually straightens the edge and holds up under heavy use is what keeps a busy kitchen cutting cleanly between sharpenings.For a cook with both German and Japanese knives, one fine cut rod can look after the whole roll.A shorter version is the FineCut 10-inch oval steel, and a round profile is the FineCut 12-inch round steel. For more bite, the 12-inch oval regular cut steel with non-slip handle has the same shape. Learn More$74.10 -
F. Dick FineCut 10-inch Oval Steel with Non-Slip Handle
Rather than straight grooves, the FineCut pattern resembles a series of S shapes. It removes a burr and smooths the edge without leaving micro-serrations, and it works well on German knives and on Japanese knives too.A 10-inch rod is short enough to carry in a scabbard and long enough for most kitchen knives, including chef’s knives and breaking knives up to 10 inches. The oval face gives more contact than a round rod, so the edge comes back in fewer strokes. Because it is a fine cut, it maintains an edge rather than repairing a damaged one.It also suits a scabbard on the belt.A 12-inch version is the FineCut 12-inch oval steel. When the edge needs more correction, a regular cut such as the 10-inch round steel with non-slip handle takes it further. A red-handled round fine cut is the F. Dick 10-inch round fine cut steel. Learn More$73.45 -
F. Dick EuroCut 12-inch Round Fine Cut Steel
The EuroCut fine cut has lighter lines than the regular cut, so it leaves a smoother, less roughened edge. That edge slices fish and beef cleanly without tearing, which makes this 12-inch round steel a good choice for portioning and carving.Fine cut steels remove less metal and mainly straighten a rolled edge, so they suit knives that are honed regularly and kept sharp. The round profile gives precise contact along curved blades such as boning knives and scimitars. Twelve inches lets a long slicer pass the rod in one stroke.It is a good second steel beside a regular cut.For more bite on vegetables, the round regular cut sibling is the EuroCut 12-inch Round Regular Cut Steel, our best-selling steel overall. An oval version of this rod is the EuroCut 12-inch oval fine cut steel. For a finer finish still, serious professionals choose the Dickoron Micro 12-inch Oval Super Fine Cut Steel. Learn More$27.95 -
F. Dick EuroCut 12-inch Oval Fine Cut Steel
Butchers, sushi chefs and meat processors want an edge that cuts flesh without tearing, and this 12-inch EuroCut oval steel with a fine cut gives it. The edge is finer than a regular cut leaves, so slices of meat and fish come away clean.An oval face spreads contact across a wider area of the edge, which makes it easier to keep the angle steady during quick touch-ups at the board. The fine grooves remove little metal, so the rod can be used throughout a shift without wearing the knife down. The length suits slicers and breaking knives as well as chef’s knives.A light touch is all it needs.For more bite on vegetables, the EuroCut 12-inch oval regular cut steel is the sibling. A round version of this cut is the EuroCut 12-inch round fine cut steel, and a fine cut oval with a non-slip handle is the FineCut 12-inch oval steel. Learn More$43.55 -
Victorinox 14-inch Fine Cut Honing Steel, Dark Wood Handle
This 14-inch Victorinox fine cut steel is a classic-looking piece with a dark wood handle and a hanging tab. It is a great steel for a workplace where several people share one, and its fine texture works on both Japanese and German knives.The extra length is particularly helpful with long, curved knives such as a scimitar. On a Hardwood 12-inch Scimitar, the whole curve travels along the rod in one stroke, so the edge is honed evenly from heel to tip.Hang it by its tab at the cutting station, and hone with light, alternating strokes before each round of cutting.Wipe the rod clean between users, and hang it where everyone at the station can reach it.For a regular cut at this length, see the Victorinox 14-inch Regular Cut Honing Steel. The Victorinox 12-inch Fine Cut Honing Steel is a shorter fine cut. Our Honing Rod Guide explains honing harder Japanese steels. Learn More$46.30
