Kitchen and Butcher Steels
These sharpening steels are produced for professional use.
Different surfaces increase the cutting performance of the knife:




Finishings of FLÜGEL Sharpening Steel Surfaces
(Microscopical Images)





Different surfaces increase the cutting performance of the knife:
Medium Cut | ![]() |
This surface is mostly suitable for food preparation in restaurants and for domestic use. The grooves are narrower and more raised (approx. 6 to 7 teeth per mm). This assures a more aggressive sharpening effect for excellent cutting characteristics and edge retention. |
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Fine (Micro) Cut | ![]() |
The fine cut is used in meat operation where a fine and long-lasting edge is essential. A few strokes maintain the sharp edge longer in between re-grinding. |
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The Polished Steel | ![]() |
The unique purpose of this sharpening tool is to draw up the microscopic teeth of the cutting edge to assure a very smooth cut. Several applications of hard-chroming like those for the medium and fine cut, make the surface extremely wear resistant. |