Dick Knife Sharpening Steel 30.5cm | Oval Cut
Product Description
This is a professional honing steel from Dick, a German manufacturer with a long-standing reputation in commercial kitchen cutlery and knife care. The 30.5cm steel features an oval cross-section blade...
Specifications
- Blade length
- 11.75
- Colour
- Black
- Dimensions
- 12(L)"
- Finish
- Chrome Plated
Downloads
Product Description
This is a professional honing steel from Dick, a German manufacturer with a long-standing reputation in commercial kitchen cutlery and knife care. The 30.5cm steel features an oval cross-section blade in German steel with a regular cut, designed to realign and maintain the edge of kitchen knives between sharpenings. It is not a sharpener in the grinding sense — it hones, which means it restores the edge alignment that drifts with regular use rather than removing significant material from the blade.
In a busy kitchen environment, knife edges lose their bite quickly. A quality honing steel used consistently throughout service keeps blades performing at their best without the need for frequent re-grinding. The oval profile of this steel provides a more controlled contact angle than a round steel, which suits chefs who want consistency across different knife types. The handle is designed for a secure grip, which matters when the steel is being used at pace during a busy service.
Practical advantages of this steel include:
- Oval blade profile for controlled honing angle on varied knife types
- Regular cut suited to most commercial kitchen knives
- German steel construction for wear resistance and longevity
- Safe-grip handle for confident use under kitchen conditions
- Compact enough for daily bench use without taking up significant space
This steel is well suited to professional kitchens where knives are in constant use and edge maintenance is part of the daily routine. It is a sound choice for chefs who prefer to maintain their own knives rather than relying solely on periodic sharpening. For very heavy-duty use across a large brigade, a longer or coarser-cut steel may be worth considering.
If you are unsure which cut or length of steel best fits your knife set and working style, the team is happy to talk it through with you.
Key Features
- Oval-cut German steel blade for precise edge realignment
- Regular cut profile suitable for most professional kitchen knives
- Safe-grip handle designed for confident use during active service
- Wear-resistant German steel construction built for long-term use
- 30.5cm working length suited to a wide range of blade sizes
Operational Benefits
- Keeps knife edges performing consistently throughout busy service periods
- Reduces frequency of full resharpening, extending overall blade life
- Oval profile gives chefs better angle control during daily honing
- Secure handle grip reduces slippage risk when honing at pace
- Durable construction withstands repeated daily use in commercial kitchens
Specifications
- Blade length
- 11.75
- Colour
- Black
- Dimensions
- 12(L)"
- Finish
- Chrome Plated
- Knife colour
- Black
- Knife length
- 11.75
- Knife origin
- European
- Knife type
- Knife Sharpener
- Material
- German steel
- Weight
- 380g
Downloads
Frequently Asked Questions
- Honing realigns the edge of a knife blade that has become slightly bent or rolled through use, restoring its cutting performance without removing much material. Sharpening, by contrast, grinds away metal to create a new edge. This Dick steel is a honing tool — used regularly, it keeps a well-maintained knife in good working order between sharpenings, but it will not restore a blade that is genuinely blunt or damaged.
- A 30.5cm steel is a practical general-purpose length that suits most chef's knives up to around 25-26cm in blade length. For longer carving or slicing knives, a 35cm or 40cm steel gives more working room and a more comfortable stroke. If your brigade regularly uses longer blades, it is worth considering a longer steel to suit.
- In a professional kitchen with regular knife use, honing before each service session is common practice and helps maintain consistent cutting performance throughout the shift. The frequency depends on how hard the knives are working and the surfaces they are used on — harder boards and dense proteins will dull an edge more quickly.