Diamond Sharpening Rods

A diamond steel does more than realign an edge. It removes a little metal, so it can bring back an edge that a smooth or regular steel no longer revives. Dexter-Russell calls the DDS-12 a diamond sharpener and intends it for routine edge maintenance between more intensive sharpenings, in professional kitchens, butcher shops and meat-processing operations.The oval shape gives the most sharpening surface area along the 12-inch length. Use a light touch, since diamond cuts faster than steel.
Diamond or Smooth Steel?For daily honing that removes almost no metal, the Sani-Safe 12-inch Smooth Butcher Steel is the gentler choice. Learn More

This 10 inch oval diamond sharpening rod is approximately 600 grit with the flat of the rod perpendicular to the widest part of the hand guard for safety. This Diamond sharpening steel is intended for sharpening not honing, the rod is coated with diamond dust that is course and abrasive and with a couple of passes with the edge of your knife you can restore a blunted knife to a basic edge that has a little bite and is ideal for cutting through vegetables. To find the angle you should be passing your knife along steel at think generally that a Japanese knife will have a smaller angle around 12 to 15 degrees and a German forged knife usually will be at an angle of 18 to 20 degrees. A good trick to using this diamond rod would be to first examine your knives edge and look at how thin or wide the bevel you are working with is to determine the degree of angle you hold your knife relative to the steel, if it is a wide bevel then you can work at a smaller angle, if a thin bevel then hold your knife at a higher angle closer to 20 degrees. Personally I like to lay the blade face flat against the diamond rod and then lift the spine just slighlty so I can better see the bevel touching the steel. This is an oval shaped diamond rod, the flatter oval shaped rods are made that way so the user can better hit the correct angle. In general start with a couple of passes on either side of the blade 3 to 6 passes on both sides at first, then be sure to feel along the edge for a burr starting to develop and look closely at the edge for a bevel to develop. It is important with all sharpening that the user look and feel as the sharpen to know what stage of the process they are at so they don't over or under sharpen.  Learn More

The Victorinox 12-inch round solid core diamond steel is a quick way to sharpen knives on the go. At 600 grit, it is a fairly aggressive steel for removing metal and establishing an edge on a dull knife.The diamond particles are well adhered to the solid stainless rod, which makes this a product that should last for many years. We suggest a fine ceramic rod as a second tool to smooth and refine an edge sharpened on a diamond steel.Use light pressure and only a few strokes on each side. The diamond does the cutting, and heavy pressure removes more metal than the edge needs.Rinse the rod and wipe it dry after use to keep metal filings from building up on the diamond.For an oval diamond rod, see the Victorinox 12-inch Oval Diamond Sharpening Steel. For daily maintenance afterward, the Victorinox 12-inch Fine Cut Honing Steel. Our Honing Rod Guide compares diamond and honing steels. Learn More

The Victorinox 12-inch oval diamond sharpening steel is a 600 grit steel with a hollow rod coated in diamond. Diamond removes metal, so this steel sharpens a dull edge rather than only realigning it.The oval shape gives more contact between the steel and the edge of the blade on each stroke. The black nylon handle is non-slip and comfortable in either hand. It is made in the USA.Use light pressure; diamond cuts quickly, and a few strokes on each side are usually enough. Follow with a fine cut steel or a ceramic rod to smooth the edge.Rinse the rod and wipe it dry after use to keep metal filings from clogging the diamond surface. Never use oil on a diamond steel.For a round, solid-core diamond rod, see the Victorinox 12-inch Round Solid Core Diamond Steel. For daily honing after sharpening, the Victorinox 12-inch Fine Cut Honing Steel. Our Honing Rod Guide explains diamond steels. Learn More

F. Dick 10 in. Dickoron "Dick Duo" Diamond/Ceramic Combination Steel is a great tool to use for quick sharpening when your knife needs a little more attention than normal. This ceramic sides are oval and there are round diamond rods on the opposite sides. 1000 grit Ceramic for finishing and/or basic touch up sharpening, diamond for cutting a new edge. This is a very unique sharpening product to allow you to put either a rough diamond finish or a smoother ceramic finish on your knife. If you have lost your edge through heavy use this tool will allow you to put a new beveled edge to your knife and you can skip the stones or the draw sharpeners. Ceramic is delicate so be sure to care for this tool and store it where it will not be dropped. Made in Germany. Learn More

Dexter-Russell catalogs the VS12 as the 12-inch diamond sharpener of its V-Lo line, a companion to V-Lo chef’s knives and slicers. The diamond surface removes a little metal as it hones, which restores an edge faster than a smooth steel. Twelve inches covers a full chef’s knife or slicer in one stroke.
V-Lo Knives to Pair With ItIt suits the V-Lo 8-inch Chef’s Knife and the V-Lo 12-inch Duo-Edge Roast Slicer. Learn More

The Ultimate Edge 10 in. Ultra Fine Diamond Steel is designed as a finishing steel and not to sharpen dull knives. Using light pressure (the weight of the knife) this steel will produce a razor edge. Made in the USA Learn More

Professional-Grade Edge Restoration: The 12-Inch Diamond Standard Is your favorite chef's knife struggling to pass the 'tomato test'? Most traditional honing steels simply realign a folded edge; they don't actually sharpen the blade. The Ultimate Edge 12 in. Oval Diamond Sharpening Rod is the bridge between a basic hone and a full stone-grind. By utilizing high-quality monocrystalline diamonds, this rod actually removes a microscopic amount of steel to recreate a sharp, biting edge on even the hardest alloys. The Engineering of a Perfect Edge At 600 grit, this rod is specifically engineered for 'medium' maintenance. It is aggressive enough to sharpen a dull blade that has lost its utility, yet fine enough to leave a smooth, refined finish that excels in professional environments. The 12-inch length provides the necessary travel for large 8-inch to 10-inch chef knives, ensuring a single, fluid stroke from heel to tip. Why the Oval Profile Matters Unlike traditional round rods that offer a narrow point of contact, the Oval shape of the Ultimate Edge rod provides a wider surface area. This increases the contact between the blade and the diamond abrasive, giving you more control, reducing the time spent sharpening, and ensuring a more consistent angle across the entire length of your knife. Convenience Meets Durability Designed for the fast-paced professional kitchen, this tool requires no messy oils or water. It is incredibly lightweight, reducing wrist fatigue during long prep sessions. Proudly Made in the USA, the M12W is built to withstand the rigors of commercial use while being simple enough for the home enthusiast to master in minutes. Learn More

The Ultimate Edge 10 in. Wide Diamond Steel (600 Grit) has a 3/4 inch oval surface that provides lots of surface contact, so fewer strokes are needed to sharpen your knife. Hollow tubing is light and saves money. There is no benefit to a solid steel with laminated with diamonds other than the heavier "feel." Made in the USA. Learn More