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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 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 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
