Commercial Knife Sharpening Steel | Round Honing Rod | 30.5cm Length | Dick GK979

Q: How often should I use this honing steel?

A: For best results, you should hone your knife regularly – ideally for a few seconds before each major use. This maintains the edge and  makes your work easier and  safer.

Q: Is this the same as a knife sharpener?

A: Not quite. A honing steel realigns the existing edge of a blade. A sharpener grinds away metal to create a brand new edge. This is a tool for maintenance, not repair.

Q: What's the correct angle to use when honing?

A: Aim for a 15-20 degree angle between your knife blade and  the steel. The most important thing is to maintain a consistent angle with each stroke.

Q: Is a round steel better than an oval one?

A: It's mainly down to personal preference. The Dick round sharpening rod 30.5cm is a classic, effective design. Some chefs feel an oval steel's larger surface area makes honing faster.

Q: Can I use this on my serrated bread knife?

A: No, honing steels are not suitable for serrated blades. These require specific, tapered sharpening tools to get into the serrations.

Q: How should I clean the steel?

A: A simple wipe with a damp cloth followed by a thorough dry is usually all that's needed. Do not put it in the dishwasher. Metal filings can build up, so a proper wipe-down is important.

Q: What does 'regular cut' actually mean?

A: It refers to the fineness of the grooves on the steel's surface. A 'regular cut' is the industry standard for everyday honing and  realigning a blade's edge effectively.

Q: Is the handle comfortable to hold for long periods?

A: Absolutely. The polypropylene handle is ergonomically shaped to provide a secure and  comfortable grip, which helps reduce hand fatigue during a long service.