sharpening systems > dexter1818.com > 46 Diamond Sharpeners 7613 DDS-10PCP 10” 7633 DDS-12PCP 12” 7633B DDS-12B-PCP 12” Black Handle 28273 DDS-10C 10” Carded Diamond Sharpeners w/Swivel 7603 DDS-10S-PCP 10” 7623 DDS-12S-PCP 12” Diamond Sharpener 29123 VS12PCP 12” Knife Sharpeners w/Specially Hardened, Knurled Rod 7333 10SXL-PCP ½” x 10” 7343 12SXL-PCP ½” x 12” 7363 14SXL-PCP ½” x 14” Ceramic Sharpeners 7010 P8 ½” x 8” 7020 P10 ½” x 10” 7050 R12B ½” x 12” Magnetized, Heavy Weight, and Medium Coarseness, Serrated High-carbon Steel Rod and Polypropylene Handle 7433 1258B ⅝” x 12” Magnetized, Medium Weight, Polished, High-carbon Steel Rod, Polypropylene Handles 7313 12SB-10 ½” x 10” 7323 12SB-12 ½” x 12” Magnetized, Heavy Weight, Medium Coarseness, Serrated, High-carbon Steel Rod and Hardwood Handles 7030 A12R-PCP ⅝” x 12” 7060 A14R-PCP ⅝” x 14” Magnetized, Heavy Weight, and Medium Coarseness, Serrated High-carbon Steel Rod and Ribbed Hardwood Handles 7201 1237-12 ⅝” x 12” 7231 1237-14 ⅝” x 14” Magnetized, Medium Weight, and Medium Coarseness, Serrated High-carbon Steel Rod and Ribbed, Hardwood Handles 7281 1227-12 ½” x 12” 7291 1227-14 ½” x 14” Heavy Weight and Medium Coarseness, Serrated, Chrome Plated High-carbon Steel Rod and Santoprene® Handle 30401 30401 10” Magnetized, Medium Weight, and Medium Coarseness, Serrated High-carbon Steel Rod and Polypropylene Handles 7353 1012B ½” x 10” 7373 1212B ½” x 12” 7393 1412B ½” x 14” Dexter knives are shipped from the factory with a super-sharp, feather edge. With continuous use, this feather edge rolls over and the knife appears dull. A few simple strokes on a Dexter butcher steel will realign and restore a sharp edge. With continued use, every knife will need to be re-sharpened. This can be accomplished by using a Dexter knife sharpener which actually removes steel from the blade and restores the super-sharp, feather edge. BUTCHER STEELS SHARPENERS Hold the sharpening steel in your non-dominant hand and the knife in your dominant hand. Hold the knife blade at a 20° angle to the sharpening steel, with the base of the blade closest to the handle. Starting at the base of the blade, draw the blade down the length of the steel while maintaining the 20° angle. Apply moderate pressure but avoid pressing too hard. Repeat this process on the other side of the blade, matching the number of strokes from the first side. Remember, honing/steeling a knife using a sharpening steel is not the same as sharpening. Sharpening removes material to create a new edge while honing helps to realign the blade’s edge to maintain its sharpness. HOW TO PROPERLY STEEL A KNIFE Check out our HOW TO STEEL VIDEO
