F.Dick Flat Steel, Super Fine Cut, Oval, 28cm

F.Dick Flat Steel, Super Fine Cut, Oval, 28cm

F.Dick steels need little introduction. Trusted by chefs and butchers around the world, they’ve been a staple in professional kitchens for decades.

If you’re looking for a honing steel that actually works—and won’t damage your knives—this is one of the best options available.

The F.Dick Super Fine Cut Steel is designed to maintain and refine an already sharp edge. Rather than aggressively removing metal, it gently realigns the edge and lightly polishes it, helping your knives stay sharper for longer between full sharpenings.

This makes it an excellent choice for high-quality Japanese and Western knives.

Leigh’s 2 Cents

I do not recommend using medium or coarse steels on Japanese knives—ever.

Coarse steels remove a significant amount of metal and can quickly ruin the fine edge geometry that makes Japanese knives cut so well.

A super fine cut steel like this one does the job properly. It realigns the edge and lightly refines it without unnecessary wear.

If your knife is blunt, it needs sharpening on a whetstone. A honing steel is designed to maintain an edge, not create a new one.

This is my personal favourite honing steel and the one I use professionally.

Why I Like It

• Super fine cut for gentle edge maintenance
• Ideal for Japanese and Western knives
• Oval profile provides more contact with the edge
• Helps extend time between sharpenings
• Made in Germany
• Trusted by chefs and butchers worldwide

Who It’s For

• Chefs and butchers who use their knives daily
• Home cooks with quality kitchen knives
• Owners of Japanese knives who want safe edge maintenance
• Anyone looking for a professional-grade honing steel

If you want a high-quality honing steel that maintains your edge properly without removing excessive metal, this is the one I recommend.

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More