Rockingham Forge SUPERSHARP PRO Whetstone, Fine 3000 Grit - Professional Knife Sharpening Stone with Non-Slip Base, 24x8x4cm – Durable Wider & Thicker Kitchen Knife Sharpener for Regular use

Product Description The most efficient, cost-effective and let’s face it, cool way to keep your blades razor sharp... Our new SUPERSHARP professional sharpening whetstones will give you blades which are sharper, safer and easier to use than ever before. Available in single or combination stones with varying degrees of grit and coarseness, it’s time to embrace the number one recognised method of sharpening! Choosing the Right Grit… The grit size or coarseness of a sharpening whetstone is indicated by numbers. The higher the number or GRIT, the finer the stone, the less steel it will cut through and the better it will polish the edge to a sharp bite. 240-1000 grit are coarse blocks, cutting steel more quickly and therefore best for damaged, chipped, rusty or blunt knives. 3000-8000 grit are honing or polishing stones, used to refine the edge of the blade, removing scratches and burr left from coarser stones and giving the blade a shiny, mirror finish. Whetstone Instructions: 1. Remove your whetstone from its non-slip base and submerge it in water for 10-15 minutes until all of the air bubbles have been released. 2. Once wet, return the whetstone to the rubber base and set the length of the blade to the appropriate angle against the length of the whetstone. For Japanese knives, this angle will be 15°. For European and other knives, this angle should measure between 20° and 25°. 3. Maintaining the correct angle, move your blade firmly yet smoothly over your whetstone in a back and forth motion. Gripping the handle securely, apply a little pressure to the tip of the knife, making sure to pull it over the stone from the tip to the base of the blade. 4. After a short time, a fine edge or burr will have developed on the other side. When this can be felt, turn the blade over to the opposite side and repeat the process. Repeat multiple times if necessary, making sure to maintain the correct angle. 5. Depending on the state of the knife, start with a coarser stone and finish with a finer grit. Clean the knife and whetstone with water once finished, placing the stone in a ventilated place to dry. Top Tips: * Continue applying water whilst sharpening, making sure the stone remains wet. The water will react with particles in the stone to form an abrasive substance which enables the sharpening process. * The sharpening angle for your knife is HALF the angle of the cutting edge. Use a guide rail for a more accurate angle. * Always start at the tip of your blade, pulling it over the length of the stone, curving round to the base. * When removing burr or wire edge on your blade, apply very light pressure and alternate your strokes from one side to the other. The blade should feel smooth on both sides but have a razor sharp bite! * KEEP AWAY from ceramic or serrated blades. * Slow and steady wins the race… Sharpening with a whetstone is an acquired skill, so take your time and you will achieve your desired results! Established in 1945, Grunwerg is an award winning manufacturer and supplier of quality housewares and catering products, based in the steel city of Sheffield. Specialising in premium stainless steel products, the Grunwerg range remains the product of choice among professionals in the food industry. Box Contains 1 x Fine Whetstone