KAI Combination Sharpening Stone, grit: 400/1000 - Japanese knife sharpener for coarse and fine sharpening - sharpening stone 400 1000 whetstone for knives usable surface 18 x 6 x 3 cm

When using a whetstone, proper preparation and technique are crucial for optimally sharpening your knives. Start by soaking the whetstone completely in water for about 10 minutes to saturate it. During the sharpening process, ensure that a thin film of water remains on the surface of the stone, as this is important not only for sharpness but also for cooling the knife edge. For double-edged blades, place the whetstone lengthwise on the work surface in front of you. Position the knife with the edge facing you at a 45° angle to the stone and lift it at an angle of about 15°. Begin the sharpening process at the tip of the blade, applying light pressure on the edge so that the blade remains in contact with the stone. Push the knife away from you and pull it back without pressure, moving your fingertips towards the knife handle to evenly work the entire edge. This process should be repeated at least five times, depending on the condition of the blade. Then, turn the knife and repeat the process with the same number of passes on the other side. For single-edged blades, the process is similar, but the sharpening angle should match the original edge of the knife and be maintained consistently. Sharpen the blade until a fine burr is noticeable, and then remove this burr by laying the hollow ground side of the blade flat on the whetstone and sliding the knife across the stone. Alternatively, the burr can be removed with a nylon brush or newspaper. After completing the sharpening process, both the knife and the whetstone should be thoroughly rinsed with clear water. This careful procedure ensures that your knives are optimally sharpened and stay sharp for a long time.