Boil test field calibration

A classic design that doesn't age

The slender stainless steel stem penetrates meat easily

depending on what you're cooking

12 hours hot

Kai Shun Combination Whetstone CDN Boil test field calibrationThe Kai Shun Combination two stage whetstone will bring any knife (except serrated knives) back to optimum performance. Removing dulled molecules from the knife edge, the whetstone is the requisite quality to get Kai Shun knives back to full sharpness. Coarse Grade (300 Grit) on one side to eliminate minor defects and restore edge. Fine Grade (1000 Grit) on the other side to hone the edge the knife's edge for a sharp finish. Length : 7" (18. 40cm),