Collection: Victorinox Sharpening Steels

A sharpening steel realigns a knife edge that has rolled over during use rather than grinding new metal away. Running a blade on a steel through a shift keeps it cutting cleanly between full sharpenings on a stone.

A fine cut steel has shallower grooves and makes small corrections to an edge that is still in good order. A middle cut has more bite and suits heavier work such as butchery, where blades dull faster.

An oval steel presents a wider contact face, so more of the blade edge is touched in each pass and fewer strokes are needed. A round steel gives a narrower contact point, which some users find easier to control at a consistent angle.

Most chefs steel a knife several times during a shift, often at the start of a section's prep and again whenever the blade starts dragging. It is a maintenance step, not a replacement for periodic sharpening on a stone.

Yes. Hospitality Connect ships Victorinox sharpening steels Australia-wide from its base in Penrith, New South Wales, and offers trade pricing to restaurants, butchers, caterers and institutional kitchens maintaining their own knives.