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

• The KAI Combination Sharpening Stone with a working surface of 18 x 6 x 2.8 cm offers a dual grit of 400/1000. It is ideal for coarse sharpening and fine honing of your knives, crafted from premium materials for long-lasting quality - storage box 25.2 x 9.4 x 5 cm.
• This versatile sharpening stone is perfect for sharpening kitchen knives and other cutting tools. Its double-sided structure allows for both efficient grinding and precise polishing.
• For best results, soak the stone in water for 5-10 minutes before use to ensure complete saturation. This is essential for effective sharpening. Then place the stone on a non-slip surface and begin the sharpening process.
• Start with the coarse side (grit 400) for pre-sharpening and then switch to the finer side (grit 1000) for a smooth, sharp finish. Hold the knife at an angle of about 15 degrees to the stone.
• Known for its expertise in traditional Japanese blacksmithing, KAI combines timeless design with modern technology to deliver products of unparalleled quality and durability. The sharpening stone embodies the dedication to Japanese tradition.

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.