Best Selling Sharpening Supplies

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

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

The Rapid Steel Action takes the technique out of honing. Instead of holding an angle on a steel, the cook draws the knife through a slot where spring-loaded rods meet the edge from both sides at once, so burrs come off and the edge is realigned in a few strokes.Because the angle is built in, the Action suits busy kitchens and meat rooms where many people share knives and not everyone has learned to use a steel. It works on all steel types. The set comes with a non-slip base plate with suction cups, so the sharpener stays put on a counter while one hand guides the knife.For meat processing, the Rapid Steel HyperDrill II takes reworked fine cut rods instead. Replacement rods for this unit are the Action Rapid Steel replacement rods. Cooks who prefer a traditional steel can start with the EuroCut 12-inch Round Regular Cut Steel. Learn More

“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

The Naniwa Professional 400 Grit Ceramic Stone is the coarsest stone in the Professional series. This stone is designed to cut very quickly and to remove a lot of steel. Although ceramic stones are by nature less aggressive than traditional or oil stones this stone does move a sustantial amount of steel. We recommend this stone for re-profiling, reshaping and thinning blades, removing chips, repairing tips and other heavy work that requires quick cutting. The 400 grit can also be used as an initial stone for confident sharpeners who want to speed up their work, but we don't recommend using this as your go-to primary stone. This will leave a fairly rough edge that needs to be followed by a smoother stone. We'd recommend moving from this stone to a 1000 grit before you finish on a high-grit polishing stone.  Learn More

Naniwa Professional Stones (formally known as Chosera) utilize Magnesia in their bonding agent; giving these stones a longer life and faster sharpening capabilities. These stones are ceramic and do not require soaking. Splash and go. Learn More

The Apex of Sharpening: Naniwa 1000 Professional Stone For the craftsman who understands that the edge is everything, there is the Naniwa 1000 Professional Stone. This is not merely a tool for sharpening; it is the heart of a precision sharpening system, revered globally by master chefs, woodworkers, and knife enthusiasts for delivering an unparalleled sharpening experience. At the 1000-grit level, it is the quintessential workhorse—aggressively re-establishing a flawless primary bevel on a dull blade while leaving a refined, toothy edge ready for the most demanding cuts. The soul of this stone lies in its advanced magnesia-bonding process. This proprietary method creates a supremely dense yet friable surface, packed with a higher concentration of premium abrasive. The result is a sharpening sensation that must be felt to be believed: a swift, almost effortless cutting action with a smooth, velvety feedback that communicates the state of the edge directly to your hands. As you work, it generates a rich, uniform slurry that aids in polishing the steel, creating the beautiful, hazy kasumi finish prized on high-end Japanese cutlery. This is more than a purchase; it's an investment in the art of sharpening. Choose the Naniwa Professional when you seek not just a sharp knife, but mastery over the edge itself. Learn More

Promotes maximum cutting for all grit sizes of whetstones. Learn More

Designed to remove rust from carbon steel knives and tools. Knife Merchant Tip: Rust erasers are generally used dry, but for heavily rusted knives, adding a couple drops of tsubaki or mineral oil speeds up your work and creates a smoother finish Learn More