Sharpening Steel Cuts
The right Sharpening Steel for every purpose
F. DICK sharpening steels are available with different cuts. The cut determines the surface quality and the abrasion on the cutting edge of the knife. A choice of different sharpening steel cuts is
available depending on the desired material abrasion.
- Rough cut: For domestic use, high abrasion.
- Diamond: Diamond surface for very high abrasion.
- Titanium: Special surface for very high abrasion, particularly suitable for hard knives.
- Standard: High abrasion.
- Fine cut: Low abrasion/straightening of the cutting edge.
- Polished: No abrasion, only for straightening and polishing the cutting edge.
- Ceramic: Particularly suitable for hard knives. Very hard but also brittle material.
A certain surface and roughness on the sharpened cutting edge is obtained depending on the coarseness or fineness of the sharpening steel cut. The extent of the surface roughness is a result of the grooves created during the sharpening. The grooves are transverse to the cutting edge when sharpened correctly. A cutting line, which has more or less pronounced serrations (saw-like) is formed on the cutting edge itself at the point that the grooves from both sides of the knife meet, depending on the depth of the grooves.
It may be that an ultra-smooth or somewhat rough cutting edge profile is desired. This depends on what the knife will be used for. A serrated cutting edge penetrates the "hardness" of the food to be
cut (e.g. the skin of fruit and vegetables, bread, the crust from roasts, etc.) easier than a smooth cutting edge. In contrast, you want a cutting edge that is as smooth and thin as possible when
cutting soft food that does not crush the food being cut and produces a clear cutting pattern.