You have no items in your shopping cart.
Best Sellers
-
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 -
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
