F Dick 7598330 Dickoron Sharpening Steel 12"L sapphire cut oval

I am a professional chef and recently purchased this steel. I would have paid three times as much. It keeps a razor edge on all my knives. As long as you have a pretty sharpe edge to begin with you will never have to take you knife to a stone again. I also bought the F.Dick micro and the combination of the two save me from ever using a stone. Absolute must buy for anyone trying to keep there knives sharp. I will mention I only use Japanese knives. Have not tried this steel on German steel such as wustofs and house hold knives.

If you cut meat or cook regularly and like to keep your knife working efficiently, this is the steel to get. A few passes on this realigns the edge of your knife and makes cutting or slicing much easier.F. Dick is the best out there when it comes to steels. They are fantastic in terms of quality and longevity. They’re expensive, but they work and definitely don’t disappoint.

I use this steel in conjuction with a ceramic steel and it puts a razor finish to all my knives. I tested it on a knife i hadnt sharpened for 6 years since i replaced it in my knife bag, and retired it for home use. It went from dull to shaving arm hairs in less then 2 minutes. Half the credit does go to my ceramic, but i know that the ceramic itself wouldnt have come close alone

Yes works good for me and my work

I have both US 20 degree and Japanese 15 degree edge blades. The US blades I have sharpened by a professional locally once a year and hone them after every use with the 7-5983-30-3 Dickoron. The edges stay sharp for most the year. Occasionally I tidy the edges up with a cross blade ceramic stone. The Dickoron far outperforms any of the major brand round steels I have used in the past. I retain the old steels for my fish knives.

I am also a professional chef and i actually work with Thomas. I think that says enough about the quality of this steel. We work three feet apart and i still felt the need to have my own. I recently bought a misono 440 and took it from a 50/50 to a 70/30 using only the steel. With the combination of this steel and the micro i too have no need to take my knives to the stone. While i use mostly japanese knives i have a wusthof ikon santoku, and it does a great job on that. Every professional chef should have one.

Doesn't get better than this. Quite expensive but very hefty and extremely well made. Need an angle guide until I get used to the correct angle.

It does the job but it’s not the best. I needed one so I kept it but I’d do a little more searching. I think there can be a better option out there. Not disappointed but not impressed.