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MAC 8.5-inch White Ceramic Honing Rod
The SR-85 is MAC’s smooth white ceramic rod, the simplest way to keep a MAC knife sharp between sharpenings. MAC describes its ceramic rods as harder than typical steel rods, with a finer grit for a finer edge, and intends them for touch-ups between sharpenings rather than as a replacement for sharpening.A smooth rod gives a fine finish on the edge and suits light, frequent use: a few strokes before a prep session will restore a slightly dull chef’s knife. When an edge is duller, the grooved faces of the black ceramic SRB-84 remove metal faster. For long knives, choose the 10.5-inch SRB-104.See all our ceramic sharpening rods. Learn More$34.95 -
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 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 -
F. Dick Dickoron Classic 14-inch Round Sapphire Cut Steel
Butchers, meat processors and cooks who carve shawarma and gyro with long slicers need a long rod, and this 14-inch Dickoron Classic adds the sapphire cut to that length. It is also well suited to curved scimitars and breaking knives.The extra length lets a 12-inch blade sweep its whole edge in one stroke, so the angle stays consistent from heel to tip. The fine, straight sapphire striations give velvety-soft honing and leave a uniform, fine edge. F. Dick cuts the lines with modern production methods so they run even and at the correct depth.Hang it at the station between cuts.For knives up to 10 inches, the Dickoron Classic 12-inch round steel is easier to carry. A regular cut at this length is the F. Dick 14-inch round butcher steel. A scabbard such as the F. Dick Knife Scabbard with Belt carries the steel with the knives. Learn More$109.20 -
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 2.75-inch Pocket Steel
Anglers, hunters and campers can carry this F. Dick pocket steel for quick touch-ups away from the kitchen. The regular cut rod brings back the edge on a pocket knife or a fillet knife wherever it is needed.To store it, unscrew the rod and screw it back in reversed, inside the handle, which protects the cut and keeps it from snagging in a pocket or tackle box. The rod resists corrosion, so it can sit in a bag between trips without rusting. It is small enough to keep in a glove box as well.Before a trip, check that the rod is screwed in firmly so it cannot work loose in a pack.For a field kit with room for a longer rod, the F. Dick 8-inch coarse cut steel gives more length. At home, the F. Dick 10-inch round regular cut steel fits a knife block. A fishing knife to carry with it is the ErgoGrip 4-inch fishing knife. Learn More$15.60 -
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 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 -
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
