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

I can't remember why I bought this tool for my kitchen; whatever the reason, it turned out to be one of the best things I've bought.

This is the best, and easiest to use, steel that I've ever had in my hand. Most steels require you to maintain a pretty precise angle for decent results. Not only does this on not require precision angles, but much less pressure and not so many strokes are required.

I just wish everyone would stop calling these tools "sharpening" steels. They're all STRAIGHTENING steels. All they do is straighten an already sharp knife edge after it's been used on a cutting board.

This is great steel, makes a huge difference in keeping my knives razor sharp.

For everyday use I just take 2-4 strokes as light as I possibly can touch the steel almost just the weight of the knife itself and edge stays razor sharp.

when knife starts to dull just a wee bit I increase pressure across the several grooves which usually brings edge right back then a couple very light strokes and viola.

I sharpen my knives to a 15/20 double bevel edge then strop them to a high polish.

Using this steel I only need to re-sharpen with a stone maybe 2-3 times a year at most.

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

F. Dick makes the only real sharpening steels. I use their "micro" which is a very fine steel designed to realign not remove the edge. Under heavy use I steel every 15-20 min to maintain a razor edge. All their steels are the best on the market and should be used. They are hard enough to align even the high speed tool steel cored japanese knives, which your Henkles or Wusthoff can't do. Always hone a knife the same direction you steel in and never force the ground material back into the edge. I could make a piece of pine bark lethal and F. Dick is the only steel for me.

Read Best Reviews of F. Dick 11-inch Multicut Steel Flat Fine Cut 7650428 Here

I've had this steel for almost a year now, and have been very pleased with it. I use it in a home kitchen, competition BBQ, and when feeding large groups, so it gets quite a workout with a variety of knives. A lighter hand when steeling is called for with this piece than with most others.

I would highly recommend this tool.

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

Back when I attended the Culinary Institute of America (03-05), this steel caused quite an uproar. It allows your knife to hold its edge for extensive periods of time without stone or grinder sharpening, and is invaluable to the professional or serious cook. That said, if you are a novice or beginner cook, you should probably skip this steel.

From my experience owning and using this steel, this is the best procedure:

1. Have your knives professionally sharpened once or twice a year (depending on use).

2. Use this steel before and after each use of your knife. Steel the knife with moderate pressure. I go at least 10 swipes on each side.

3. While cutting, steel your knife every 10-15 minutes, or more frequently when butchering raw meat or slicing cooked meat.

4. Wash the steel with warm, soapy water after every use.

Nothing will ever eliminate sharpening altogether. And while it is pricey, this is quite simply the only steel you will ever buy.