Friedr. Dick already started producing sharpening steels back in 1873 – and is still doing so today exclusively in Germany. The cuts in the sharpening steel blade were initially applied by hand. The steel could be produced faster and with a consistent quality with the development of the company's own special machines and tools for producing sharpening steels. The long tradition and know-how make us specialists in “sharpening and grinding knives”. We still produce today using our special machines and technologies that were developed in-house.
Ergonomic and attractive handle design
Increased safety thanks to high-quality fittings
Efficient surface protection thanks to a galvanised coating
Wear-resistant surface with a shatter-proof, tough core
Uniform cuts
Balanced taper towards the tip
The perfect result with the right sharpening steel
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.
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 edge profile with 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.
Surface roughness - under the microscope
DICK diamant (rough)
DICKORON classic (fine)
There are differently shaped sharpening steel blades for every taste and every application. We have different shapes in our range of sharpening steel – find out here which one suits your needs.
Two steels in one as different cuts are applied opposite each other
Seven fine cut steels in one: the extent of the abrasion from the cutting edge varies depending on the pressure applied to the sharpening steel blade
Handling a sharpening steel is not that difficult with a little practice. Place the knife blade at an angle of 15° - 20° on the sharpening steel and slide the blade alternately to the left and right along the steel. It is important to have the same number of sharpening movements on both sides. The sharpening movement has to begin with the end of the knife blade at the tip of the sharpening steel and be guided in a wide arc whilst applying light pressure to ensure that it ends with the tip of the knife close to the sharpening steel handle.
Hold the sharpening steel away from the body at an angle
Place the sharpening steel vertically on a surface
It is important that you alternate the side of the knife that comes into contact with the sharpening steel. You should never first move one side of the knife and then the other side of the knife several times along the sharpening steel, otherwise a curved burr will form towards the other side of the knife, which will remain after the last sharpening movement. However, only a very fine burr forms with alternate sharpening (also known as a thread), which is removed by bending it back and forth. It is vital to apply less and less pressure towards the end of the alternate sharpening movement to ensure that the fine burr becomes weaker and weaker.
The general rule is that the sharpening steel should always be harder than the knife that is to be sharpened. Sharpening habits also need to be observed. Anyone resharpening a knife frequently can use an even finer sharpening steel. It removes very little material from the cutting edge of the knife and mainly straightens the rolled cutting edge again.
The length of the sharpening steel depends on the length of the knife blade. The sharpening steel should be able to sharpen the entire cutting edge of the knife in one cut if possible. The sharpening steel should be as long as the longest knife blade used.
F. DICK knives and sharpening steels are perfectly matched to one another.
Forged Jubilee series made of triple laminate steel. The core of the knives consists of a wafer-thin layer of high-alloy "Double X VG 12" carbon steel with an extreme hardness of 61° HRC. We recommend our DICK titan or DICK diamant for resharpening this series. The DICKORON classic, for example, can then be used for a finer cutting edge.
Series: 1778 sharpening steels: DICK titan / DICK diamant / DICKORON classic
The blade is made of special X55CrMoV15 German stainless steel with a hardness of 56° HRC. All sharpening steels from our sharpening steel range are ideal for the 1905 but we particularly recommend the special 1905 sharpening steel with a standard cut for this series. The more regularly you resharpen, the finer the sharpening steel can be.
Series: 1905 sharpening steels: all sharpening steels / 1905 sharpening steel with standard cut
Pink Spirit knives are uncompromising in their design when it comes to sharpness. The blades are ground extremely thin and the cutting edge is also polished. The blade is made of a high-quality X50CrMoV15 alloy with a hardness of 56° HRC. All sharpening steels from our sharpening steel range are ideal for the Pink Spirit but we particularly recommend a sharpening steel with a standard cut for this series. The more regularly you resharpen, the finer the sharpening steel can be.
Series: Pink Spirit sharpening steels: all sharpening steels / sharpening steel with standard cut
The steel consists of a X55CrMo14 high-quality alloy. These components ensure lasting edge retention and a long life time with the appropriate toughness and high corrosion resistance. All sharpening steels from our sharpening steel range are ideal for the Superior. The more often you resharpen, the finer the sharpening steel can be.
Series: Superior sharpening steels: all sharpening steels
The blade is made of a high-quality X50CrMoV15 alloy with 56° HRC. This is synonymous with prolonged edge retention, resistance to wear and maximum sharpness. All sharpening steels from our sharpening steel range are ideal for the Premier Plus. The more often you re-sharpen, the finer the sharpening steel can be.
Series: Premier Plus sharpening steels: all sharpening steels
Red Spirit knives are uncompromising in their design when it comes to sharpness. The blades are ground extremely thin and the cutting edge is also polished. The blade is made of a high-quality X50CrMoV15 alloy with a hardness of 56° HRC. All sharpening steels from our sharpening steel range are ideal for the Red Spirit but we particularly recommend the Red Spirit sharpening steel with a standard cut for this series. The more often you re-sharpen, the finer the sharpening steel can be.
Series: Red Spirit sharpening steels: all sharpening steels / Red Spirit sharpening steel with standard cut
The forged ActiveCut knives are characterised by their consistent shape and the design of their blade. The double final honing ensures an exceptional sharpness. The half bolster enables the entire blade to be re-sharpened. High-quality knife steel with a laser-tested cutting angle and a hardness of 54° HRC. All sharpening steels from our sharpening steel range are ideal for the ActiveCut. The more often you resharpen, the finer the sharpening steel can be.
Series: ActiveCut sharpening steels: all sharpening steels
High-quality knife steel with a laser-tested cutting angle and gleaming surface. All sharpening steels from our sharpening steel range are ideal for the ProDynamic. The more often you resharpen, the finer the sharpening steel can be.
Series: ProDynamic sharpening steels: all sharpening steels
Polished, stable blade with a laser-tested cutting edge. High-quality knife alloy with a long cutting edge life time as a result - homogeneous hardness of 56° HRC, thus significantly reducing material consumption. All sharpening steels from our sharpening steel range are ideal for the ErgoGrip. The more often you resharpen, the finer the sharpening steel can be.
Series: ErgoGrip sharpening steels: all sharpening steels
Polished, stable blade with a rounded knife spine and laser-tested cutting edge. High-quality knife alloy with a long cutting edge life time as a result - balanced hardness of 56° HRC, thus significantly reducing material consumption. All sharpening steels from our sharpening steel range are ideal for the ExpertGrip. The more often you resharpen, the finer the sharpening steel can be.
Series: ExpertGrip 2K sharpening steels: all sharpening steels
Polished, stable blade with a laser-tested cutting edge. High-quality knife alloy with a long cutting edge life time as a result - balanced hardness of 56° HRC, thus significantly reducing material consumption. All sharpening steels from our sharpening steel range are ideal for the MasterGrip. The more often you resharpen, the finer the sharpening steel can be.
Series: MasterGrip sharpening steels: all sharpening steels
The correct and regular cleaning of F. DICK sharpening steels is a basic requirement so that they can be used for as long as possible. It is essential that you clean your sharpening steel to keep it hygienic and bacteria-free, but above all fully functional. Note: incorrect cleaning can lead to rusting and pitting (corrosion) that damages the fine surface initially and even the sharpening steel blade over time. F. DICK sharpening steels are machine-washable, if possible we recommend gentle cleaning by hand using a mild alkaline cleaning agent. Different detergents were tested for their effectiveness and suitability for sharpening steels in practical tests carried out under laboratory conditions – also in cooperation with different detergent manufacturers.
Use the correct detergent suitable for metals; never use acidic agents. Do not use detergent that may cause metal corrosion (observe the safety data sheet). Use only a mild, alkaline, basic, chlorine-free detergent. Observe the correct use, temperature, dosage and cleaning time of the detergents. Please note the instructions for use! Do not use additional detergents. After cleaning, it is important to remove all traces of detergent from the sharpening steel. Use the rinse programme on your dishwasher to do this or rinse the sharpening steel thoroughly with water and then dry the steel with a soft, lint-free cloth.
The short-term use of sterilisers up to a temperature of approx. 120° C is suitable for cleaning your sharpening steel. However, sharpening steels may not be exposed to force that may loosen the handle, e.g. from hanging them up. Sharpening steels have to cool down first before they are used again. The instructions for use supplied by the machine manufacturers must also be observed for the sterilisation. We recommend a cleaning temperature of maximum 70° C, then your sharpening steel can be used again immediately.
A sharpening steel, whetting stone or sharpening steel alternative can be used for resharpening depending on your personal preference. All types are suitable for European and Asian blade designs. Sharpening tools with hard metal plates or wheels should never be used.
Handling a sharpening steel is time-consuming and difficult for inexperienced people and does not always achieve satisfactory results. As a solution to this problem, Friedr. Dick offers various alternatives to sharpening steels.
The handling of the F. Dick sharpening steel alternative will win you over: a simple and safe drawing motion results in an optimum cutting edge. Place the knife on one side of the gap for precise guidance and draw the knife with light pressure and in a curved stroke through the gap in the sharpening unit. The complete cutting edge of the knife is re-sharpened at the same time. Repeat this several times – you will then have a sharp knife with a perfectly formed angle.
Place the knife on one side of the gap
Pull through the gap in a curved stroke with light pressure
Our sharpening steel alternative comes in a variety of types – the right one for everybody: