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F. Dick Master Steel HyperDrill II Knife Sharpener
Reworked fine cut HyperDrill II rods give this Master Steel fine, even material removal and a smoothed edge in the same pass. It is a hand sharpener for meat cutters who want a guided alternative to a honing steel.The angle is preset, so every pass treats both sides of the edge alike, and burrs come off without the cutter needing to hold an angle. Removing a little metal lets it bring back an edge that a polished rod alone would not, while leaving a fine finish. It can be used in the hand or mounted at the workstation for both-hands work.It suits a busy cutting line.For straightening and smoothing alone, the Master Steel Polish uses polished rods. The table mount is the Master Steel holder, and replacement rods are the HyperDrill II replacement rods. For a mounted unit with guiding magnets, see the Magneto Steel HyperDrill. Learn More$92.95 -
F. Dick Master Steel Ultra-Fine HyperDrill Knife Sharpener
This Master Steel carries ultra-fine HyperDrill rods that remove burrs and realign the edge without the technical knowledge that makes a honing steel hard for some cutters. It is designed to be used in place of a honing rod for regular edge maintenance.The optimum angle is built in, and both sides of the edge are burnished at the same time. Protection rods with a polishing effect guide the blade, so the edge is not damaged on its way through. The sharpener is fast and safe in the hand, and a holder is available to fix it at the cutting table.It is a practical tool for cutters who never learned to use a steel.The current HyperDrill version is the Master Steel HyperDrill II. A polished-rod version is the Master Steel Polish. The table mount is the Master Steel holder, and spring housings are sold as the left and right parts. Learn More -
F. Dick Rapid Steel Action Set with Base
The Rapid Steel Action takes the technique out of honing. Instead of holding an angle on a steel, the cook draws the knife through a slot where spring-loaded rods meet the edge from both sides at once, so burrs come off and the edge is realigned in a few strokes.Because the angle is built in, the Action suits busy kitchens and meat rooms where many people share knives and not everyone has learned to use a steel. It works on all steel types. The set comes with a non-slip base plate with suction cups, so the sharpener stays put on a counter while one hand guides the knife.For meat processing, the Rapid Steel HyperDrill II takes reworked fine cut rods instead. Replacement rods for this unit are the Action Rapid Steel replacement rods. Cooks who prefer a traditional steel can start with the EuroCut 12-inch Round Regular Cut Steel. Learn More$93.60 -
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 -
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 Regular Cut Steel
When cooks come to our store looking for a honing tool, the EuroCut 12-inch oval is the model Chef David recommends. It offers F. Dick’s regular cut on an oval rod at a working-kitchen build.The oval shape makes the honing angle more forgiving to find, and the wider face reaches the whole edge from heel to tip. Regular cut grooves straighten a rolled edge and restore bite on chef’s knives, slicers and boning knives. F. Dick tapers and balances the rod so each stroke feels the same along its length.It also fits a full-size knife roll.Our best-selling steel overall is the round version, the EuroCut 12-inch Round Regular Cut Steel. For a finer finish on meat and fish, the EuroCut 12-inch oval fine cut steel is the sibling. Cooks who want a heavier rod with a metal finger guard can compare the F. Dick 12-inch oval butcher steel. Learn More$37.70 -
F. Dick EuroCut 12-inch Round Regular Cut Steel
This is the best-selling steel in our shop. The EuroCut line puts the same F. Dick rod, with the same warranty, in a less expensive handle, so the money goes into the part that touches the knife. For American and German knives, it is the best value in a honing rod we carry.Regular cut has noticeably more texture than fine cut. That extra bite keeps a working edge on knives that see heavy daily use, and it helps on tough or waxy produce such as tomatoes and bell peppers, which a fine cut can struggle with. At 12 inches, the rod is long enough to hone a 10-inch chef’s knife or slicer in one full stroke. The round profile is the one compromise, since a round rod can roll off a counter where an oval one will not.
Regular or Fine Cut?For a gentler touch-up on knives that are already sharp, the F. Dick EuroCut 12-inch Round Fine Cut Steel has the same handle and length with less texture. If you would rather have more contact with the blade and a rod that stays put on the counter, choose the F. Dick EuroCut 12-inch Oval Regular Cut Steel. Our Honing Rod Guide explains how to match a rod to your knives. Learn More$26.65 -
F. Dick Dickoron Multiron 12-inch Oval Steel
The Multiron combines a fine cut and a regular cut in one oval rod. Under light pressure it hones smoothly, and with more pressure slight indentations along the rod increase the abrasion to straighten damaged or burred edges.We like this steel at Knife Merchant because you can feel any problem areas on the knife as it passes. A bad spot on the edge announces itself by touch, so the cook knows where to work, and regular use on this rod lets a knife go longer between sharpenings. The cuts are fine and even for a consistent result along the 12-inch length.For a flat rod with fine and regular cuts, the F. Dick MultiCut 11-inch flat steel takes a similar approach. A single fine cut is the EuroCut 12-inch oval fine cut steel, and a finer Dickoron finish is the Dickoron Micro 12-inch Oval Super Fine Cut Steel. Learn More$123.50 -
F. Dick 10-inch Non-Chromium Polishing Steel
In meat packing plants this is simply called a butcher’s steel. It is stainless steel left unplated, because many cutters scuff the smooth surface with sandpaper until it has the texture they prefer. David leaves his smooth and uses it to burnish the edges on his protein knives.A smooth rod is the right match for stamped butcher knives from Victorinox and Dexter-Russell. Their steel runs soft, around 54 to 56 Rockwell, and comes back sharp on a polishing rod alone. On steel this soft, a textured rod is more than the edge needs. A smooth rod is also the standard for poultry and seafood processing, where the cleanest possible edge matters. Any tearing at the cellular level is the first thing to discolor on delicate proteins. A knife such as the Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife is exactly what this steel is for.
Smooth or Fine Cut?For harder German and American knives that need a little bite, choose the F. Dick 10-inch Round Fine Cut Sharpening Steel, Red Handle. The F. Dick Poliron 10-inch Polish Steel with Non-Slip Handle is another smooth steel, with a non-slip handle. Our Honing Rod Guide matches rod textures to steel hardness. Learn More$31.20 -
F. Dick Poliron 10-inch Oval Polished Steel with Non-Slip Handle
Butchers and meat processors who want the smoothest edge a honing rod can give reach for a polished steel such as the Poliron. A smooth edge cuts meat without tearing, which helps keep portions even and yields high.A polished surface removes no metal. It straightens the edge and polishes it, so it can follow a coarser steel to refine an edge that a regular or fine cut has roughened. Slim edges tend to fold over before they actually go dull, and a few strokes on the Poliron set them upright again. The oval face makes the angle easy to hold.To pair it with a coarser rod, the 10-inch round regular cut steel with non-slip handle shares the handle style. A square rod with polished and fine faces is the F. Dick 10-inch square polished and fine cut steel, and a Dickoron polished rod is the Dickoron Polish 12-inch oval steel. Learn More$79.30
