F.Dick Butchers Steel Round Regular Cut Steel 12" 7 6551 30 Black Handle 

The F.Dick 12" Round Profile Steel is for those who want the high quality of an F.Dick steel at an economical price.
The butchers steel has a 12" long round steel with a standard cut for general purpose work on almost any knife.
It is a practical tool for maintaining a very good edge on working cutlery, and can also be used as an initial steel before finishing a blade with a steel of a finer cut.

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.