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Best Sellers
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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 -
F. Dick EuroCut 12-inch Oval Fine Cut Steel
Butchers, sushi chefs and meat processors want an edge that cuts flesh without tearing, and this 12-inch EuroCut oval steel with a fine cut gives it. The edge is finer than a regular cut leaves, so slices of meat and fish come away clean.An oval face spreads contact across a wider area of the edge, which makes it easier to keep the angle steady during quick touch-ups at the board. The fine grooves remove little metal, so the rod can be used throughout a shift without wearing the knife down. The length suits slicers and breaking knives as well as chef’s knives.A light touch is all it needs.For more bite on vegetables, the EuroCut 12-inch oval regular cut steel is the sibling. A round version of this cut is the EuroCut 12-inch round fine cut steel, and a fine cut oval with a non-slip handle is the FineCut 12-inch oval steel. Learn More$43.55 -
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 Oval Regular Cut Steel
When cooks come to our store looking for a honing tool, the EuroCut 12-inch oval is the model Chef David recommends. It offers F. Dick’s regular cut on an oval rod at a working-kitchen build.The oval shape makes the honing angle more forgiving to find, and the wider face reaches the whole edge from heel to tip. Regular cut grooves straighten a rolled edge and restore bite on chef’s knives, slicers and boning knives. F. Dick tapers and balances the rod so each stroke feels the same along its length.It also fits a full-size knife roll.Our best-selling steel overall is the round version, the EuroCut 12-inch Round Regular Cut Steel. For a finer finish on meat and fish, the EuroCut 12-inch oval fine cut steel is the sibling. Cooks who want a heavier rod with a metal finger guard can compare the F. Dick 12-inch oval butcher steel. Learn More$37.70 -
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 -
F. Dick Dickoron Multiron 12-inch Oval Steel
The Multiron combines a fine cut and a regular cut in one oval rod. Under light pressure it hones smoothly, and with more pressure slight indentations along the rod increase the abrasion to straighten damaged or burred edges.We like this steel at Knife Merchant because you can feel any problem areas on the knife as it passes. A bad spot on the edge announces itself by touch, so the cook knows where to work, and regular use on this rod lets a knife go longer between sharpenings. The cuts are fine and even for a consistent result along the 12-inch length.For a flat rod with fine and regular cuts, the F. Dick MultiCut 11-inch flat steel takes a similar approach. A single fine cut is the EuroCut 12-inch oval fine cut steel, and a finer Dickoron finish is the Dickoron Micro 12-inch Oval Super Fine Cut Steel. Learn More$123.50 -
F. Dick FineCut 12-inch Oval Steel with Non-Slip Handle
The FineCut surface looks different from most steels, with grooves shaped like a run of S curves rather than straight lines. It removes a burr and smooths the edge without leaving micro-serrations, so it is recommended for Japanese knives as well as German ones.At 12 inches, the rod gives long slicers and 10-inch chef’s knives a full stroke from heel to tip. The oval profile presents a wide face that makes the angle easier to hold. A rod that actually straightens the edge and holds up under heavy use is what keeps a busy kitchen cutting cleanly between sharpenings.For a cook with both German and Japanese knives, one fine cut rod can look after the whole roll.A shorter version is the FineCut 10-inch oval steel, and a round profile is the FineCut 12-inch round steel. For more bite, the 12-inch oval regular cut steel with non-slip handle has the same shape. Learn More$74.10 -
F. Dick Dickoron Classic 12-inch Oval Sapphire Cut Steel
In Germany, the Dickoron oval is one of the steels professionals prefer, and it gives an extremely sharp edge. This 12-inch Dickoron Classic combines the sapphire cut with an oval rod that makes the angle easy to hold.What separates the sapphire and fine cuts? Both are grooved to a similar depth, but the sapphire has straight, very fine striations running from handle to tip, while the fine cut runs in a wavy S pattern. The fine cut is therefore slightly more aggressive in texture than the sapphire. The oval face spreads the stroke across more of the edge for quick, even results.It suits sushi and fish work as well as butchery.A round version is the Dickoron Classic 12-inch round steel. For an ultra-fine finish, serious professionals choose the Dickoron Micro 12-inch Oval Super Fine Cut Steel. The S-pattern fine cut is available on the FineCut 12-inch oval steel. Learn More$119.60 -
F. Dick Dickoron Combi 12-inch Square Sapphire and Polished Steel
Two finishes on one rod give serious meat processors, butchers and fishmongers a choice of edge for the day’s work. On this 12-inch square Dickoron Combi, two opposite faces carry the sapphire cut and the other two are polished.The sapphire faces straighten the edge and give fine honing, leaving a slightly toothier edge that suits slicing fruit and vegetables. The polished faces then finish the blade after sharpening for an extremely smooth, sharp edge that portions proteins cleanly. The square profile makes each face distinct, so it is easy to tell which finish is in use.It replaces two rods at a crowded station.A single polished rod is the Dickoron Polish 12-inch oval steel, and the sapphire cut alone comes on the Dickoron Classic 12-inch oval steel. A smaller combination rod with a non-slip handle is the F. Dick 10-inch square polished and fine cut steel. Learn More$141.05 -
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
