KAI Combination Sharpening Stone, grit: 3000/6000 - Japanese knife sharpener for maximum sharpness polishing - sharpening stone 3000 6000 whetstone for knives usable surface 18.5 x 6 x 3 cm

• The KAI Combination Sharpening Stone, with a dual grit of 3000/6000, allows for precise sharpening and polishing of your knives. Its dimensions of 18.5 x 6 x 3 cm offer a generous working surface. This high-quality Japanese knife sharpener is ideal for giving your kitchen knives an extremely sharp and smooth edge - storage box 25.2 x 9.4 x 5 cm.
• This sharpening stone is an indispensable helper in the kitchen for fine sharpening and polishing of kitchen knives and other cutting tools. The combination of 3000 and 6000 grits allows for efficient sharpening and a high-quality finish.
• For best results, we recommend soaking the sharpening stone for about 10 minutes before use. This allows the stone to be optimally saturated with water, necessary for efficient sharpening. Then place it on a non-slip surface to conduct the sharpening process safely and effectively.
• Regular care is essential for the KAI combination sharpening stone. Clean it after each use and store it in a dry place. This maintains its quality and efficiency, ensuring a long lifespan for 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.