You have no items in your shopping cart.
Best Sellers
-
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 -
Idahone 12-inch Coarse Ceramic Sharpening Rod, Hard Rock Maple Handle
The Idahone 12-inch Coarse Ceramic Sharpening Rod is for cooks whose knives have dulled past the point a fine rod or honing steel can recover, but who would rather not set up a whetstone each time an edge fades. Its coarse high-alumina ceramic removes steel faster than Idahone’s fine rods and restores a working edge in a few strokes. The long rod gives a chef’s knife or slicer room to travel its full length without running off the end.
What It Does for Your Knives Coarse ceramic abrasive: Cuts a fresh edge on knives dulled by regular use. A honing steel only straightens a rolled edge. Measured metal removal: The grit is somewhat finer than the coarse rods in Idahone’s V-type sharpeners, so the rod reworks an edge without the heavy stock removal of a sharpening system’s first stage. Long working surface: Accommodates 10-inch chef’s knives and slicers, so each stroke covers the edge from heel to tip. Wood handle with hanging ring: Provides a secure grip for steady strokes and keeps the rod within reach at the prep station.
Using the Coarse and Fine Rods Together The coarse rod does the corrective work, and a fine rod refines the result. Cooks who keep both on hand use the coarse rod when a knife no longer responds to honing, then finish on the Idahone 12-inch Fine Ceramic Sharpening Rod for a smoother, more refined edge. For routine maintenance of a knife that is still sharp, the fine rod alone is the better choice because it removes less steel. Learn More$38.25 -
F. Dick 12-inch Round Regular Cut Steel with Non-Slip Handle
Everyday honing on a 12-inch rod lets most knives pass evenly from heel to tip, even long ones, and this round F. Dick steel adds a non-slip handle for a secure grip. It is a dependable steel for butchers, processors and line cooks.The grooves are cut deep and even so they keep working with age, and the handle is sealed to the rod for cleaning in demanding environments. A regular cut restores bite to knives that have started to slide on meat or vegetables. The round profile gives precise control along the curve of a boning or breaking knife.Hang it at the station between uses.A shorter rod is the 10-inch round steel with non-slip handle, and the 14-inch handles scimitars. With a black handle and metal finger guard, the F. Dick 12-inch round butcher steel is a comparable rod. For a smoother edge, step up to the FineCut 12-inch round steel. Learn More$42.25 -
Idahone 12-inch Fine Ceramic Sharpening Rod, Black Wood Handle
The Idahone 12-inch Fine Ceramic Sharpening Rod is for cooks who rely on long knives and want to keep them sharp between full sharpenings. A honing steel only pushes a rolled edge back into line. This high-alumina ceramic rod removes a small amount of steel with each stroke, so it sharpens and polishes the edge at the same time. Its finish is comparable to a fine Japanese whetstone, which makes it a maintenance tool between full sharpenings rather than a substitute for them.
What It Does for Your Knives Long working surface: Gives 10-inch chef’s knives, slicers and sujihiki room for a full stroke from heel to tip, so the entire edge receives even contact. Fine ceramic abrasive: Refreshes a working edge in a few light strokes and leaves a smooth, polished finish. Suited to harder steels: Because the rod abrades the edge rather than bending it, it suits the harder steels of many Japanese knives, which tend to wear or chip rather than roll. Fewer whetstone sessions: Regular use keeps an edge in service longer, so full sharpenings are needed less often.
Other Sizes and Grits For shorter knives or a smaller kitchen, the Idahone 10-inch Fine Ceramic Sharpening Rod, Black Wood Handle offers the same ceramic in a more compact length. The same fine rod is also available with a natural maple handle as the Idahone 12-inch Fine Ceramic Sharpening Rod, Hard Rock Maple Handle. When a knife no longer responds to the fine rod, the Idahone 12-inch Coarse Ceramic Sharpening Rod removes steel faster to restore the edge. Learn More$38.25 -
Victorinox 12-inch Combination Cut Honing Steel
The Victorinox 12-inch combination steel has two sides grooved as a fine cut and two smooth sides for use as a polishing rod. Polishing rods are used by butchers who want to keep a razor edge.We recommend a couple of strokes on the fine side, top and bottom of the blade, then rotating the steel 90 degrees and finishing on the polishing side for a smooth, mirror-finish edge.The 12-inch rod covers knives up to 10 inches, such as the Fibrox Pro 10-inch Butcher Knife, so the whole edge meets the steel on every stroke. It is made in Sheffield, England, with a plastic handle and a ring for hanging.Wipe the rod after use and hang it by its ring.For a shorter rod, see the Victorinox 10-inch Combination Steel. For a polishing surface alone, the Victorinox 10-inch Round Polish Steel. Our Honing Rod Guide explains each cut. Learn More$33.20 -
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 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 -
Idahone 12-inch Fine Ceramic Sharpening Rod, Hard Rock Maple Handle
The Idahone 12-inch Fine Ceramic Sharpening Rod is for cooks who maintain a full knife block, from paring knives to long slicers, and want one rod that serves all of them. A honing steel only pushes a rolled edge back into line. This high-alumina ceramic rod removes a small amount of steel, so it sharpens and polishes the edge at the same time. Its finish is comparable to a fine Japanese whetstone, which makes it a maintenance tool between full sharpenings rather than a substitute for them.
What It Does for Your Knives Long working surface: Accommodates 10-inch chef’s knives and slicers as readily as short knives, so one rod covers the whole block. Fine ceramic abrasive: Refreshes a working edge in a few light strokes and leaves a smooth, polished finish. Suited to Japanese and Western knives: Because the rod abrades the edge rather than bending it, it maintains softer German steels and the harder steels of many Japanese knives, which tend to wear or chip rather than roll. Natural maple handle with hanging ring: Provides a secure grip for steady strokes and keeps the rod within reach at the prep station.
Other Sizes and Grits The same rod is available in a shorter length as the Idahone 10-inch Fine Ceramic Sharpening Rod, Hard Rock Maple Handle, and with a black handle as the Idahone 12-inch Fine Ceramic Sharpening Rod, Black Wood Handle. When a knife no longer responds to the fine rod, the Idahone 12-inch Coarse Ceramic Sharpening Rod removes steel faster to restore the edge, and the fine rod then refines it. Learn More$38.25 -
F. Dick Dickoron Classic 12-inch Round Sapphire Cut Steel
The sapphire cut is used only in the Dickoron family, and this 12-inch round Dickoron Classic brings it to butchers, fishmongers and meat processors who want sharper knives and better yields. F. Dick describes the result as velvety-soft honing.The sapphire cut has straight, very fine striations running from handle to tip. It produces a uniformly sharp, fine edge that can be kept sharp for a long time before the knife needs regrinding. The round profile gives precise control along curved boning and breaking knives, and the substantial handle balances the rod well.It also fits a full-size knife roll.An oval version is the Dickoron Classic 12-inch oval steel, and the 14-inch round suits long scimitars. For a still finer cut, serious professionals choose the Dickoron Micro 12-inch Oval Super Fine Cut Steel. A lighter round steel at the same length is the EuroCut 12-inch Round Regular Cut Steel. Learn More$104.00
