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

The 11-inch Multicut Steel Flat Fine Cut 7650428 is a "buy it once" excellent quality steel, delivering precise sharpening for a broad selection of knives. At about $150 it’s equal in price to one decent kitchen knife but it will last for decades - or longer. Its wide, flat profile enhances ease of use and control, helping users maintain a fine edge on blades that are already in good condition. I use it daily on knives that need a quick touch up or just after re-sharpening. F. Dick steels are renowned for solid construction and this "file style" is well-suited to both professional chefs and home cooks seeking dependable performance. It does not come with a sheath, which could be a consideration for protecting the steel surface. The photo shows this steel next to my round F. Dick steel which is a finer steel for a finish edge.

Seriously. This thing is amazing. My coworker has one, and I have used it as often as I can on my own knives. It really enhances the edge of your knives, lengthening the times you can go between sharpening your blades. This in turn lengthens the life of both the blade and the sharpening equipment. The wide surface is much easier on the blade than conventional round honing steels, keeping your sharp knives even sharper. It is expensive, but it is made from very hard steel. The one my friend has is 8+ years old. He used it professionally at a meat packing facility, and it is still in just as good shape as the one I just bought. Being a professional restaurant kitchen manager, I wouldn't want any other one in my knife kit.

The finest steel on the market- period! That said, it is important for the newcomer to understand that steels don't take a truly dull knife and make it sharp; rather, they KEEP a sharp knife sharp by "dressing" the edge. So the proper way to use this steel is before using your already sharp knife, steel it for a few strokes. And if you are doing a long job, you might steel it again halfway through. It's fun, really, and makes one feel more professional. Also, you will decrease the number of times you need to sharpen during a year, which will make your knives last a lifetime. Professional sharpening by a good craftsman is best, but there are systems and whetstones for those who are interested. On all but my finest knives, I like to use the Vulkanus Professional sharpener in conjunction with this steel. You can find this sharpener on Amazon: http://www.amazon.com/Vulkanus-MS2002VA-Professional-Knife-Sharpener/dp/B000RRILT8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1405448029&sr=1-1&keywords=knife+sharpener+vulkanus

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.

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.

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).

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.

Works great very good Would buy again