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Dexter-Russell Sani-Safe 12-inch Smooth Butcher Steel
A butcher steel is the meat cutter’s honing tool, and Dexter-Russell’s Sani-Safe 12SB-12 gives a 12-inch smooth surface for realigning and honing the edges of knives. Dexter notes that the smooth surface is less abrasive, so it maintains sharpness without wearing the edge away, and it should be used regularly to keep blades ready.The 12-inch length suits long breaking knives, cimeters and slicers. The Sani-Safe handle gives a comfortable, secure grip.
Choosing a Steel LengthChoose a steel that is at least an inch longer than the blade being honed. For shorter knives, the 10-inch No Work Smooth Steel is easier to handle. Among the other polishing steels we carry, the F. Dick 10-inch Non-Chromium Polishing Steel is stainless and left unplated, so cutters can scuff its surface with sandpaper to suit their preference. Smooth steels like these suit the softer steels used in working protein knives. Learn More$37.75 -
Dexter-Russell 10-inch No Work Smooth Steel
“No work” is Dexter-Russell’s promise that this smooth steel never needs working with emery cloth to keep its surface effective. The 10-inch NWSS-10 realigns an edge without removing metal, and Dexter pitched the No Work line to production managers as an edge maintenance tool that is easy to teach to new hires. Shoppers search for it as a smooth no work sharpening steel.A smooth steel is the gentlest kind, a good match for cooks and meat cutters who hone often and want to keep a keen edge longer between sharpenings.
Smooth or Diamond?When the edge needs metal removed, a diamond steel such as the Sani-Safe 12-inch Diamond Sharpening Steel does more work. Learn More$28.45 -
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
