To choose the right sharpening steel, match the surface and material to your knives and how you use them. A smooth steel is best for everyday honing of standard butcher knives, a ribbed (regular cut) steel is slightly more aggressive for knives in heavy daily use, a ceramic rod suits harder blades, and a diamond steel is the most abrasive, for restoring a slightly dull edge or sharpening very hard steel. For most butchers a 30cm round or oval steel is the right size. Remember a steel hones (realigns) the edge, while a whetstone sharpens (removes metal). This guide explains each option and how to use it.
In this guide
- Steel or whetstone: what is the difference?
- What surface and material should I choose?
- What length and shape do I need?
- How do I use a sharpening steel correctly?
- Frequently asked questions
Steel or whetstone: what is the difference?
This is the first thing to get straight. A sharpening steel (more accurately a honing steel) does not really sharpen, it realigns the fine edge that rolls over with use, bringing back keenness in seconds. You use it little and often, ideally every time you pick the knife up. A whetstone actually removes metal to grind a new edge, which you do every so often when honing no longer brings the edge back. Most butchers steel daily and stone (or send knives for sharpening) occasionally. For the stone method, see our guide on sharpening a knife with a whetstone.
What surface and material should I choose?
Steels differ in how aggressive they are. The gentler the surface, the safer it is for everyday use; the more abrasive, the more it removes and the more sparingly it should be used. The table below summarises the main options.
| Type | How it works | Best for |
|---|---|---|
| Smooth steel | Realigns the edge, removes almost no metal | Everyday honing of standard butcher knives |
| Ribbed / regular cut steel | Realigns and lightly abrades | Knives in heavy daily use that need a little more bite |
| Ceramic | Mildly abrasive, finer than a cut steel | Harder blades that a smooth steel will not realign |
| Diamond | Most abrasive, removes metal | Restoring a slightly dull edge or very hard steel, used sparingly |
A professional smooth steel for daily edge maintenance, the safe everyday choice for most butcher knives.
A professional ribbed steel for knives in heavy daily use, with colour-coded handles for hygiene zoning.
A diamond-coated steel for restoring a dull edge or maintaining very hard blades. See all steels and sharpeners.
What length and shape do I need?
For butchery, a 30cm (12 inch) rod is the standard length, long enough to pass the whole blade across in one stroke. Shape is largely preference: a round steel is the classic, while an oval steel presents a flatter, broader surface that some find faster. Whichever you choose, look for a comfortable, food-safe handle with a guard to protect your hand, and consider colour-coded handles to keep different sections of the shop separate.
How do I use a sharpening steel correctly?
Technique matters more than force. Hold the steel upright or out in front of you, set the blade near the heel at roughly a 15 to 20 degree angle, and draw it down and across the steel from heel to tip in a smooth, light stroke. Alternate sides with equal strokes, keep the pressure gentle, and use just a few passes. Steel little and often rather than waiting for the knife to go dull, and always steel onto a clean, safe surface away from others. If steeling no longer brings the edge back, it is time for a whetstone or a professional sharpen.
New to the trade? Pair this with our guides on choosing a butcher knife and the complete butcher shop equipment checklist.
Keep every blade keen
From smooth and regular-cut steels to ceramic, diamond and whetstones, we stock the full range of sharpening tools, with trade pricing and UK delivery.
Shop sharpeners & steels →Frequently asked questions
Does a sharpening steel actually sharpen a knife?
A standard steel hones rather than sharpens: it realigns the edge and restores keenness without removing much metal. A diamond steel is more abrasive and does remove some metal. To grind a new edge you need a whetstone or a sharpening service.
Smooth or ribbed steel: which is better for butchers?
A smooth steel is the safe everyday choice for most butcher knives, since it realigns the edge gently. A ribbed or regular-cut steel is slightly more aggressive and suits knives in heavy daily use that need a little more bite.
What is a diamond sharpening steel for?
A diamond steel is the most abrasive type and is used to restore a slightly dull edge or to maintain very hard blades. Use it sparingly, since overuse removes metal and wears the knife faster.
What length of sharpening steel do I need?
A 30cm (12 inch) steel is the standard for butchery, long enough to pass the whole blade in one stroke. Round and oval shapes both work well, so choose by preference and grip comfort.
How often should I steel my knife?
Little and often. A few light strokes whenever you pick the knife up keeps the edge keen, which is faster and safer than waiting until the knife is noticeably dull.
What angle should I hold the knife at on a steel?
Around 15 to 20 degrees against the steel, with light pressure and equal strokes on each side. Technique and consistency matter more than force.
Prices correct at the time of writing and may change. Always check current product pages for the latest pricing and availability.
