Description
Japanese whetstones also called water stones - both natural and artificial - are known for their fast-acting qualities, not only for Japanese knives, but also for their western equivalents. The small particles that do the cutting are loosely bound together in the stone, so when sharpening with the whetstone the surface particles are quickly washed out, allowing new sharp particles to settle on the blade.
Benefits of Japanese Water Stones
You can sharpen your knives much sharper with Japanese water stones than with other sharpening tools, such as electric sharpeners and pull-through sharpeners. Of course, these also have their advantages: for example, sharpening is usually faster than on a whetstone. If you want to achieve the ultimate sharpness, then you cannot ignore 'old-fashioned' sharpening stones! Due to the fine and correct structure of the sharpened blade, the sharpness also lasts longer than with other sharpening methods! Moreover, sharpening on a Japanese water stone keeps your knife thin, which is at least as important for the cutting performance as the sharpness of the knife..
Return Policy
If you are not 100% satisfied with your purchase, you can return the product for a full refund or exchange the product for another product, comparable or not. You can return a product up to 30 days after the purchase date. Any product you return must be in the same condition as you received it and in its original packaging. Keep the proof of purchase.
To use
Faster sharpening on Japanese whetstones. Japanese water stones work faster than other sharpening stones. This has several reasons. Firstly, Japanese sharpening stones are available in a wide range of grain sizes. This means that you do not have to sharpen unnecessarily long on a grain that is too fine, but can first use a few stones with a lower grain size. Japanese stones are also characterized by their self-cleaning nature. They don't clog and stay sharp. So you can always use the entire grinding surface, which improves speed and precision. You can also use the entire sharpening surface: what you see is what you get.
Always a sharp knife
Due to the many different grain sizes, from coarse to very fine, you do not have to wait until your knife is completely blunt before sharpening. With the fine stones, from roughly 1000 grit, you can sharpen your knife from time to time. This way you avoid having to remove unnecessary material during a "major service" and, moreover, having to cut with a blade that is not optimally sharp for a while. That is of course much more pleasant and also safer. A blunt knife is life-threatening! Japanese water stones are available in different grain sizes. The larger the number, the smaller the grain
- 100-400 Pre-grinding
- blunt knives 400-1000
- 1st sharpening step for maintaining knives 1000-3000
- 2nd grinding step 3000-10000 polishing
- Very dull knives are first sharpened with a coarse grit, for example grit 100 or 200.
For knives that are in good condition, start with a finer grit, for example 400, because otherwise an unnecessary amount of material is removed from the blade and it takes longer to grind away the deep grinding marks. A grit of 1000 to 3000 is usually sufficient to finish the knife. For razor sharpness a stone with grit 3000 to 10,000 is needed. The finer the stone, the sharper the cut and the longer it will last....
