KAI Sharpening Guide for Sharpening Stones, angle guide for symmetrically ground blades, nylon 10 x 1.6 cm - blade height min. 3.5 cm

• Discover the accuracy of the KAI Sharpening Aid, ideal for sharpening stones. Measuring 10 x 1.6 cm, it is perfect for sharpening symmetrically ground blades and supports a blade height of at least 3.5 cm to ensure the correct angle.
• This sharpening aid made of robust nylon makes it easier to maintain a consistent angle throughout the sharpening process. An indispensable tool for beginners and professionals alike.
• Specifically designed to maximize the efficiency of your sharpening process by helping you achieve the optimal angle for an even edge. This sharpening guide is ideal for maintaining your high-quality kitchen knives.
• The easy handling of this sharpening aid makes it an indispensable accessory for anyone who values professionally sharpened knives. Simply place the sharpening aid on the spine of the blade and follow the natural sharpening angle.
• 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.