Butchers Steel

Butchers Steels & Professional Knife Sharpening Steels:

Butchers steels are designed for maintaining knife edges in professional food preparation and home kitchens. This collection is focused specifically on sharpening and honing steels, with 300mm and 12-inch models making up most of the range. It includes Egginton P202 and P205 steels, a Victorinox round-blade steel and diamond-grit options, with different cuts and blade profiles for different stages of knife-edge maintenance.

Egginton P202 Butchers Steels:

Egginton P202 sharpening steels form the largest part of the collection. These professional 300mm steels are available in several cut grades, including No. 2, No. 3, No. 5, No. 6 dual cut and No. 7 polished models, along with a helical rough-cut version.

Selected P202 steels feature round-section blades made from high-carbon chrome vanadium steel, hardened to 64° Rockwell C and hard chrome plated. They are fitted with sterilisable, non-absorbent polypropylene handles, guards and stainless steel hanging rings.

Fine, Rough & Polished Sharpening Steels:

The collection provides a choice of steel surfaces rather than a single sharpening format. Fine and extra-fine cut steels are represented for knife-edge maintenance, while rough and helical-cut models provide a different surface profile. Dual-cut and polished steels add further options within the Egginton range.

There are also oval diamond-grit butchers steels in 6-inch and 12-inch sizes. These differ from the predominantly round 300mm traditional steels and provide another approach to maintaining knife edges.

Victorinox & Other Butchers Steels:

Alongside Egginton, the range includes a Victorinox 7.8513 butchers steel with a 30cm round blade and black handle, plus 12-inch utility sharpening steels with fine-cut surfaces and polypropylene handles.

Choosing a Butchers Steel:

Consider blade length, profile and cut when selecting a knife sharpening steel. A 300mm or 12-inch steel provides a long working surface for kitchen and butchery knives, while the cut determines how the steel interacts with the knife edge. Compare fine, extra-fine, rough, dual-cut, polished and diamond-grit options according to the type of edge maintenance required.