Friedr. Dick Multicut Sharpening Steel

The Multicut surface is designed to respond to your technique. If you apply firm pressure, the steel acts like a fine file to remove small amounts of metal and sharpen the edge. If you use light pressure, it functions as a traditional honing steel to simply realign the blade's edge.

Yes, the Multicut is quite forgiving. Because it offers both honing and sharpening capabilities in one tool, it is a great entry point for learning how to maintain your knives without needing multiple specialized sharpening stones.

It is highly effective for most standard kitchen cutlery, including German and Western-style knives. However, if you use high-end Japanese knives with very hard steel (high Rockwell hardness), you should use a ceramic rod or a finer honing steel to avoid damaging the delicate edge.

For daily home cooking, a few passes on each side of the blade before or after use is sufficient to keep the edge aligned. If you notice your knife struggling to cut through tomato skins or paper, use slightly more pressure to engage the sharpening function.

The handle is made from durable polypropylene and features an ergonomic shape designed for a secure, non-slip grip. It is balanced well against the 11-inch shaft, making it comfortable to hold even if you are touching up a large set of knives.

Simply wipe the steel down with a damp cloth after each use to remove any microscopic metal filings. Avoid putting it in the dishwasher, as the harsh detergents and high heat can degrade the handle material over time.