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MAC Black Ceramic 10.5-inch Honing Rod
A ceramic sharpening rod differs from a steel honing rod in that it is intended to remove a bit of metal. A steel honing rod is intended to straighten the edge of a softer (German or American) steel knife that has rolled with use. A ceramic rod will remove the burr from an edge and may be used in conjunction with a fine steel honing rod. As a rule of thumb, we use ceramic on steels greater than 60 Rockwell hardness.The SRB-104 is the 10.5-inch version of MAC’s black ceramic rod, long enough for 10-inch chef’s knives and slicers such as the BK-100 and the MSL-105. For knives up to 8 inches, the 8.5-inch SRB-84 is easier to handle.Compare all our ceramic sharpening rods. Learn More$59.95 -
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 MultiCut 11-inch Flat Fine and Regular Cut Steel
The MultiCut has a fine surface for restoring and honing an edge with light strokes, and the edges of its grooves have a grinding effect that takes the shoulder of the edge back when a blunt knife is steeled more firmly. One flat rod handles both upkeep and correction. It is the highest-rated steel we sell.The flat face makes a consistent angle easy to meet. Fine lines align a burred edge and clear away metal flakes for a smooth cut. Keep it out of sight in a busy kitchen, or every cook on the line will want to touch up a knife on it. The handle is balanced against the heavy rod and sealed for clean environments.An oval rod with fine and regular cut is the Dickoron Multiron 12-inch oval steel. A flat fine cut alone is the F. Dick 2000 11-inch flat steel, and the Balkan flat butcher steel has an all-metal handle. Learn More$143.00 -
F. Dick 10-inch Round Regular Cut Steel with Non-Slip Handle
A non-slip handle matters when the hands are wet or greasy, and this 10-inch round F. Dick steel pairs one with a regular cut for everyday honing. It suits meat cutters and cooks who hone throughout a shift.F. Dick cuts the grooves deep and even, so the rod hones consistently and keeps its bite with use. The handle is sealed to the rod, which keeps it suitable for processing plants and busy kitchens with strict cleaning routines. Ten inches fits a standard knife block and suits boning, utility and chef’s knives up to about 8 inches.Keep it within reach of the cutting board so a few strokes between tasks become part of the routine.For longer knives, the 12-inch and 14-inch versions add reach. An oval rod with the same handle is the 12-inch oval regular cut steel with non-slip handle. For a finer finish, see the FineCut 10-inch oval steel. Learn More$38.35 -
F. Dick 10-inch Oval Diamond Sharpening Steel with Non-Slip Handle
When a regular steel no longer brings an edge back, a diamond rod will, without soaking a stone or learning to hold an angle on one. Diamond is the fastest-cutting rod there is. This F. Dick rod is 600 grit with a solid core, and that construction matters. Diamond pressed into a solid core lasts for years, while hollow rods with an epoxied coating can wear through in six months to a year of regular use.The oval profile puts more of the rod against the blade on each stroke, so it takes fewer strokes, and you can feel the bevel against the rod more clearly. Diamond also works on hard steels that a plain steel rod cannot touch. Its one drawback is a slightly rougher finish, so it is worth following with a few strokes on a ceramic rod such as the Idahone 12-inch Fine Ceramic Sharpening Rod, Black Wood Handle.
Diamond or Steel?For daily upkeep on a knife that is still sharp, a cut steel such as the F. Dick 10-inch Round Fine Cut Sharpening Steel, Red Handle is gentler and removes less metal. Keep the diamond rod for edges that have gone dull. Our Honing Rod Guide covers when each one makes sense. Learn More$66.30 -
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 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 -
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 -
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
