Japanese combination whetstone - for knife sharpening
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The knives on this website are awesome in the hand and scary sharp right from the off. Having said this, they do need a little TLC to keep them sharp. Put away your metal steels or water sharpeners, the best way to put an edge back on your knife is with a whetstone. Whether carbon steel or stainless, Japanese knives all have a high carbon content. This makes them incredibly sharp and easy to sharpen, but also makes them prone to chipping. If you use a steel to sharpen your knife, like a butcher would, you will almost certainly chip the blade over time.
This stone requires soaking prior to use, 15 to 20 minutes should be enough or until all the bubbles have stopped escaping from the stone.
The stone measures 180 x 55 x 25mm.
"Sharpening your knife for the first time can be a daunting exercise but with a little practise great results can be easy to reach.