Shun Kai Combination Honing Steel

September 20,2024

As you use your knife, the razor-sharp edge naturally bends over just a tiny bit as the edge contacts the cutting board. Eventually, this means the sharp edge is no longer making direct contact with the food. The knife feels dull. The Shun Combination Honing Steel is the solution. It gently.
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Shun Kai Combination Honing Steel Shun Combination Honing Steel 9 As you use your knife, the razor-sharp edge naturally bends over just a tiny bit as the edge contacts the cutting board. Eventually, this means the sharp edge is no longer making direct contact with the food. The knife feels dull. The Shun Combination Honing Steel is the solution. It gently realigns the edge of your blade, bringing the “sharp” back. It offers two honing surfaces: a smooth one for weekly honing and a micro-ribbed one for monthly honing—depending on your usage, of course. A built-in angle guide makes it easy to hone your Shuns with ease and precision. The steel-grey handle looks beautiful with the rest of your knives. Features Hone regularly to maintain the sharpness of your knife Built-in angle guide makes precision honing easy Stainless steel with smooth and micro ribbed sides Handle: Steel Rod length: 9 in. (22.9 cm) Made in PRC Lifetime manufacturer warranty 90 day no-hassle returns Optional: pay in 4 interest-free fortnightly instalments with AfterPay

The Shun DM0790 9 Classic Combination Honing Steel Knife Sharpener is an ideal supplement for your whole Shun Classic blade choice. Made of top-grade steel this sharpener is intended to keep your sharpened pieces of steels in top cutting condition between expert honing. It offers two contradicting sides that are notched for sharpening and 2 restricting sides that are smooth for cleaning. The sharpening steel is not difficult to utilize.

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The Sora Combination Honing Steel is used to hone your knives, that is, to gently realign the cutting edge of your Shun cutlery. With each use of your knife, the edge naturally bends over just a tiny bit. The edge is still sharp, but the sharpest part isn't making contact with the food. The answer is honing. It realigns the edge and prolongs the sharpness.

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