F. Dick 12" Dickoron Sapphire Cut Sharpening Steel: Oval

I am a professional chef and recently purchased this steel. I would have paid three times as much. It keeps a razor edge on all my knives. As long as you have a pretty sharpe edge to begin with you will never have to take you knife to a stone again. I also bought the F.Dick micro and the combination of the two save me from ever using a stone. Absolute must buy for anyone trying to keep there knives sharp. I will mention I only use Japanese knives. Have not tried this steel on German steel such as wustofs and house hold knives.

If you've been using the little round steel that comes with every knife set, you don't know what you've been missing! This is a serious steel and delivers seriously straight, seriously sharp edges. It's on the pricey side, but it delivers. For the more budget-minded, consider the Victorinox oval steel: Victorinox Diamond Honing Steel 12-Inch Oval with Solid Core, Black Plastic Handle

You can read my full review on my blog at

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I am also a professional chef and i actually work with Thomas. I think that says enough about the quality of this steel. We work three feet apart and i still felt the need to have my own. I recently bought a misono 440 and took it from a 50/50 to a 70/30 using only the steel. With the combination of this steel and the micro i too have no need to take my knives to the stone. While i use mostly japanese knives i have a wusthof ikon santoku, and it does a great job on that. Every professional chef should have one.

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