Kasumi Knife Sharpening Combination Whetstone Grit 3000/8000

For sharpening all your steel kitchen knives, you have several options such as electric sharpeners, sharpening steels, and manual sharpeners. However, one of the easiest and most effective ways to sharpen your knives is by using a whetstone.

It is important to know that not all whetstones are the same. They all vary depending on the size and amount of grain that they contain, because this factor is what defines the level of sharpness that they will provide to your knives.

As a general rule, sharpening stones with grit of higher value are meant to be used with knives in good condition to leave them with an improved and superior level of sharpness. On the other hand, whetstones with a lower grit give less sharp results, but they are better when dealing with blunt knives. For instance, the Kasumi combination whetstone grit 3000/8000 is a whetstone with two different faces of fine grain, thus it is a whetstone that is not meant to be used with blunt knives.

These are the two faces of this whetstone:

- Grit 3000 (the lower, darker part) has fine grain that provides extraordinary sharpness to your knives’ blades.

- Grit 8000 (the upper, lighter part) has ultra fine grain that is used for the final sharpening of the blade’s edge. This face should be used after you have already sharpened your knife with the grit 3000.

To get the best possible results from using a whetstone, it must first be soaked in water for about 5 to 10 minutes. Then, while the sharpening process is taking place, you must make sure that the whetstone stays always slightly wet. 

Do not hesitate to take a look at the great variety of Japanese whetstones available at MyChefKnives.co.uk. We have the best accessories for the proper maintenance of all your kitchen knives!