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F. Dick Multicut-Shun?

nicky63220 Feb 13, 2010 10:10 AM

I have a 7inch Shun Classic Santoku, and I'm looking for the best thing to hone it. I heard that the F. Dick Multicut is a pretty good steel. But, I heard that you should get a smooth steel for knives. Which one should I get?

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  1. Chemicalkinetics RE: nicky63220 Feb 13, 2010 11:01 AM

    For Shun, don't even need to hone it with a steel and definitely not that F. Dick Multicut, unless you have a death wish for your knife -- I am serious because you will ruin your Shun edge. Of course, it depends on your definition of "honing", but you don't need a typical grooved steel for hone, that is for sure.

    To maintain your Shun knife edge, you can use a flat waterstone at between 1000 to 4000 grits or so, in my opinion. Best wishes

    2 Replies
    1. re: Chemicalkinetics
      nicky63220 RE: Chemicalkinetics Feb 15, 2010 10:05 AM

      I don't want to sharpen it with a whetstone, just hone the edge. I'm thinking a polished steel would do the trick.

      1. re: nicky63220
        Chemicalkinetics RE: nicky63220 Feb 15, 2010 10:37 AM

        Why do you want to hone it? Do you think the edge will roll? What trick are you referring when you say "it would do the trick"?

    2. Eiron RE: nicky63220 Feb 15, 2010 01:42 PM

      Why not get the Shun steel? It's made specifically for Shun knives & is only $40, or $32 with a 20% discount coupon at BBB. It already has the correct angle guide cut right into the handle bolster, & only takes a very light run of the blade across its length to keep the edge in the condition you're looking to maintain.

      3 Replies
      1. re: Eiron
        Chemicalkinetics RE: Eiron Feb 15, 2010 02:07 PM

        Because we had this discussion and concluded the Shun steel is a bad idea by everyone at the time:


        1. re: Chemicalkinetics
          Eiron RE: Chemicalkinetics Feb 15, 2010 09:03 PM

          LOL, ah, I see! Thanks for the link. That discussion was before my time.
          I found this quote in this recent thread:
          "A step above even smooth steels are fine grit ceramic and very fine diamond steels. According to Cliff Stamp, 'A smooth steel just pushes the edge back into alignment, leaving the weakened metal there, which will actually relax back into being deformed in its own time without any use. The ceramic will remove some of the weakened steel while also aligning the edge. The edge will be more stable and stay sharp for much longer. There is more metal removed with the ceramic and diamond rods, but you are looking at between 100 to 1000 sharpenings to remove one millimeter of metal from the edge of the knife depending on the edge angle and the grit of the ceramic or diamond hone – this is years of constant use. In general, the lifetime of most knives tends to be dominated by the occasional accidental damage that forces heavy honing.' ”

          I have a ceramic honing rod that I'd like to fit with a handle. This would give me an easy, quick way to hone my knives. The Idahone ceramics are reasonable at $28, or you could buy a shorter (8-1/2") ceramic for $2 & fit your own handle to it. I actually think the best method for cleaning up any edge would be a 6000 grit waterstone. I just got one, but I haven't tried out the Kanetsune on it yet.

          1. re: Eiron
            Chemicalkinetics RE: Eiron Feb 15, 2010 09:38 PM


            :) You make it sounds like you are very young - with "That discussion was before my time". I don't think a smooth steel is necessary a bad idea. Our buddy Soop has one and is loving it. However, a smooth steel may not be very useful for a hard steel knife. The harder the knife edge is, the less likely it will roll/bend. In fact, that is the reason why people like Japanese knives, they are harder and they maintain their edge better. A smooth steel is to straighten a rolled edge, so it does not seem like the best fit for a hard steel Japanese knives.

            I agree with you that the nicer way for a Shun knife is to use a waterstone to do quick touch-up. I don't mean 5-10 min knife sharpening. I mean just a few swipe on each side, probably less than a minute. One would probably spend more time soaking up the waterstone than actually using it. One might as well touch up all the knives at the same time because of the waiting time for soaking and the clean up.

            I think a smooth ceramic honing rod give you two big advantages. I don't need to soak it up for 10 minutes before using it. I don't need to clean up the counter afterward.

            I read your post on your two Kanetsune. You seem to like them. Did you put a new edge or are they in factory edge? You may like them even more after refining the edge. I hope your wife is not mad at you for buying all these knvies. Best.

      2. j
        jeffreyem RE: nicky63220 Feb 16, 2010 02:32 PM


        A ceramic rod like the one above

        1. n
          nicky63220 RE: nicky63220 Feb 16, 2010 04:09 PM

          thanks. that Idahone ceramic sounds like the right tool to use.

          1. s
            smkit RE: nicky63220 Feb 19, 2010 07:36 AM

            If you want to go a step finer than ceramic yet not as smooth as polished steel, then the HandAmerican glass hone is even lighter on your blade.

            You can actually buy the borosilicate (glass) hone with the ceramic Idahone in one package from them. It might be more spendy than you want, but you will get two fine tools and some extras included.

            Here is the website:

            1 Reply
            1. re: smkit
              nicky63220 RE: smkit Mar 23, 2010 05:17 PM

              Will the Idahone take the mirror-finish off the blade?

            2. c
              chuckl RE: nicky63220 Mar 23, 2010 06:47 PM

              Shuns retain their edge very well. I just hone mine from time to time with a ceramic rod. Keep the angle at around 16 degrees

              12 Replies
              1. re: chuckl
                PeterT RE: chuckl Mar 29, 2010 05:47 PM

                I just bought a Shun paring knife today because I couldn't resist a good deal at Amazon. I bought this honing rod for it.

                I've always seen it recommended to hone before each use. How often do you hone your Shun?

                1. re: PeterT
                  Chemicalkinetics RE: PeterT Mar 29, 2010 07:13 PM


                  Try "zero".

                  By the way, congratulate on the Shun paring knife. It is considered one of the best paring knives by many knife enthusiasts.

                  1. re: Chemicalkinetics
                    PeterT RE: Chemicalkinetics Mar 29, 2010 07:59 PM

                    >>It is considered one of the best paring knives by many knife enthusiasts.

                    I imagine you are referring to the classic knife. I got the angled one.

                    Are you saying the knife doesn't need honing???

                    1. re: PeterT
                      Chemicalkinetics RE: PeterT Mar 29, 2010 08:33 PM


                      Yes, I were referring the standard Shun Classic paring knife. It is considered one of the best buy. So you got this one?


                      Anyway, well, you don't need to hone your Shun knives nearly as often as a Henckels or a Wusthof knife. As you know, Shun knives are harden at 61 HRC, whereas typical Henckels and Wusthof knives are about 56 HRC.

                      That ceramic rod is still useful as a fine sharpener for your Shun knife, but not as much as a honing rod. Watch this video from time 4:47.


                      1. re: Chemicalkinetics
                        PeterT RE: Chemicalkinetics Mar 29, 2010 08:51 PM

                        Yes, that is the one I got.

                        I got that rod because I saw it recommended here specifically for honing Shun knives.

                        1. re: PeterT
                          Chemicalkinetics RE: PeterT Mar 30, 2010 12:11 AM


                          It is a good knife. I think it is a good ceramic steel for light sharpening, not so much as in honing as in the traditional sense. So in my opinion, you don't need to hone your knife before and after each usage. I will only use it when the knife starts to feel dull. So maybe once every two weeks depending how often you use the knife. Maybe even once a month for a lightly use knife like a paring knife. Best wishes.

                          1. re: Chemicalkinetics
                            PeterT RE: Chemicalkinetics Mar 30, 2010 06:33 AM

                            It that true for all ceramic rods or is there a ceramic rod that is more suitable for honing?

                            1. re: PeterT
                              Chemicalkinetics RE: PeterT Mar 30, 2010 07:17 AM


                              I think I confused you. It isn't you honing steel. It is your knife. You have a good steel rod (ok, technically it is not made of steel). It will act as a honing rod as well as a sharpening rod. Your Shun knife is a hard/strong steel knife, so its edge will not bend/roll as easily. Consequently, there is less reason to realign the knife edge. Your honing rod will work great on other softer knives. For your Shun knife, it will act as a sharpening rod, but I don't think you need to sharpen your paring knife before and after every single task.

                              1. re: Chemicalkinetics
                                PeterT RE: Chemicalkinetics Mar 30, 2010 08:42 AM

                                OK. Thanks.

                                1. re: Chemicalkinetics
                                  PeterT RE: Chemicalkinetics Mar 31, 2010 04:04 PM

                                  The Shun knife and ceramic rod arrived today.

                                  I have a Spyderco Sharpmaker. The finest grit stone that comes with it feels smoother than the ceramic rod. So now I'm wondering if it would be better to use the Sharpmaker stone for maintaining the Shun blade instead of the rod. With the Sharpmaker it is easier to maintain a consistent angle.

                                  1. re: PeterT
                                    Chemicalkinetics RE: PeterT Mar 31, 2010 04:36 PM


                                    Agree. Since the finest grit stone on your Spyderco is finer than the ceramic rod, it is better to use the Spyderco for maintaining the blade.

                                    1. re: Chemicalkinetics
                                      PeterT RE: Chemicalkinetics Mar 31, 2010 08:10 PM

                                      Thanks for the feedback CK.

                2. b
                  blueboing101 RE: nicky63220 Jan 23, 2014 10:55 AM

                  I realise you probably got your answer many years ago now but would offer this little nugget anyway. I was a chef for the best part of twenty years and before that worked in a meat production line for a well knows superstore. I have used a multi cut on and off for year. However for such a good quality knife I would only use it sparingly and would instead opt for a finishing steel with very fine grooves and polished chrome only anything more abrasive would only wreck your knife.

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