F. Dick 11-inch Multicut Steel Flat Fine Cut 7650428

Okay, I'll admit it - I am one of those people who, in spite of my enthusiasm for the kitchen and my beautiful knives, get a bit intimidated by using a steel.After I took the plunge and bought some really good kitchen knives, I wanted to make sure that I had the means to keep them in perfect condition. While I am going to get an actual knife sharpener, I know that the most important tool in keeping blade edges conditioned is a good steel. So I did the research.When I came across this item I was intrigued and after a couple of days of reading and watching videos, I went ahead and chose to buy it. I am still learning how to use it correctly, anxious about damaging my precious knives, but they seem to be holding up beautifully and even though theyre extremely sharp, there is a very noticeable difference before and after I give them a few swipes across this steel, which is so easy to use that I keep thinking I'm doing it wrong because it can't possibly be THAT easy.I'm really glad I went for this one out of all the others that I saw, and that I chose this over a more traditional steel. In my opinion, this is a lot easier to use and gives better results. I tried it on my best knives all the way down to my cheap, supermarket impulse-buy no-name steak knife, and it's immensely satisfying to take a dull, sad little blade, swipe it a few times with elan across this thing, and suddenly it's slicing through tomatoes and mushrooms with no argument.So, kudos to F.Dick for this amazing steel that not only keeps my knives in great shape but has cured me of my fear of butcher's steels. Dont be afraid - buy it, and watch the videos that show you how to use it. It really is that easy, I promise. And you'll be astounded by how much better your knives will love you.

It was exactly what I wanted, nice and heavy and works great.

This thing is a beast, while it fine tunes like no other I'll write a review about it ability to sharpen. It actually does, better and faster than any file even though I would not use a file on my knives.I had an old dull knife and to sharpen I used the sharp edge of this steel, 2 are sharp 2 are round and there were visible metal shavings on the counter after a couple heavy strokes, then honed and voila. Love this thing.

Very smooth to use and really puts/keeps a sharp edge on your knife. I have only used it for honing, not for the claimed sharpening ability. However, I believe it can probably put a decent edge on even a dull knife given how easily a couple of strokes sharpen up the edge on a basically sharp knife. Quite heavy compared to any other honing steel I have used. Arguably a bit of an extravagance for a typical home cook, but if one is a serious enough cook to regularly/properly use a honing steel (i.e. basically every time a knife is used) it is a very reasonable investment. In a home setting certainly, you are only ever going to need to buy one.

I would like to take moment to comment on the only single star review in the bunch for this immaculate and unquestionably amazing device."People think this is the greatest -"And I'm gonna stop you there Bob. This is the greatest. This is the only steel I would ever need if I were reincarnated on this Earth in any profession that were to put any sharp slicing object in my dominant hand. For this steel has the ability to handle any edge with delicate precision or heavy-handed fixing. I LITERALLY describe the method by which it accomplishes its task as MAGIC. It works as though a MYSTICAL FORCE were applied to the steel to simply imbue every edge it touches with sharpness that could not have come to said edge by (seemingly) any other way.If you use more than one knife, buy the steel. If you sharper your own knives, buy the steel. If you have respect for your edge, your craft, and your kitchen, buy the damn steel already.

I bought this on the recommendation from my brother-in-law (an artisanal butcher and former sous chef at a Michelin star restaurant). With knives being a critical part of his trade, I trusted his advice and couldn't be happier with the decision.We used this steel as part of a small-scale, family-and-friends hog slaughter this year and I was impressed with how great an asset this steel was. The butchering process dulls the knives quickly and you have to hit the steel every few minutes. With my old Henckels steel I had to make 10 to 15 passes to get back to cutting where this steel only takes 3 or 4.While this model is a bit pricey, you do get what you pay for. You may think it is overkill for kitchen use, but take solace in the fact that the quality means you will have it for many years.

This honing steel was recommended to me by the New York ICE (Institute of Culinary Education) instructor Norman Weinstein, author of "Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen." It is very heavy and will last a lifetime. I only wish it were a couple of inches longer for my 10-inch Wusthof chef's knife (it's best suited for the 8-inch classic).

Keeps the edge on my knives for about two weeks, as opposed to having to sharpen them every few days. Works great on getting knicks out of your blade as well. Worth the price for professional use!