Football (Egg) Burs

(Ø1.2 mm x 3 mm)
This Ø1.2 mm egg‑shaped bur is perfect for subtle occlusal adjustments and contouring incisal edges. The compact 3 mm head easily adapts to natural tooth anatomy, making it ideal for fine palatal reduction or finishing composite surfaces. Its broad surface delivers a smooth finish without gouging.

(Ø1.4 mm x 3 mm)
At Ø1.4 mm, this football bur excels in modest occlusal reduction and contouring. The rounded profile helps shape cusps and fossae to a natural morphology. Use it for adjusting occlusion after crown placement or smoothing provisional restorations.

(Ø1.6 mm x 3 mm)
This Ø1.6 mm egg bur balances control and efficiency. Its wider head creates even occlusal reduction while preserving cusp anatomy. Dentists appreciate its ability to sculpt palatal surfaces of anterior teeth and refine occlusal tables in premolars.

(Ø1.8 mm x 3.4 mm)  
With a Ø1.8 mm diameter and a slightly longer 3.4 mm head, this bur is suited for occlusal adjustments on premolars and first molars. The egg shape distributes pressure evenly, allowing smooth removal of enamel without ridging. It’s also useful for post‑extraction smoothing.

(Ø2.1 mm x 4.2 mm)
This Ø2.1 mm football bur offers a 4.2 mm head length for broader contact. It’s ideal for occlusal reduction on molars, shaping cusps and ridges, and refining crown margins. Its gentle curves follow natural occlusal anatomy, minimising the risk of flat spots.

(Ø2.3 mm x 4.5 mm)
At Ø2.3 mm with a 4.5 mm length, this bur is a versatile choice for crown and bridge preparations. It removes significant tooth structure quickly while leaving a smooth surface for final impression. Use it for palatal reduction and contouring large occlusal tables.

(Ø2.9 mm x 5.5 mm)
The largest football bur (Ø2.9 mm × 5.5 mm) excels at bulk occlusal reduction and shaping large occlusal surfaces. Its broad, egg‑shaped head reduces time during crown preparation and produces a natural curvature. This bur is also excellent for smoothing bone after extractions.