KAI Knife Sharpening Combination Whetstone 1000/6000 Grain

All kitchen knives tend to lose their sharpness with the pass of time, so they all need to need to be sharpened from time to time to maintain their razor sharp edge. For doing that, one of the best solutions is using a sharpening stone such as the KAI Combination Whetstone 1000/6000 grain. 

This whetstone has two different faces, each one for a different level of sharpening. As a general rule, the higher is the number of the grit, the smaller and finer is the grain present in the whetstones and a thus a sharper ending result. Since both faces of this whetstone have a high value of grit, it is the perfect whetstone for doing fine sharpening of knives in good conditions, but it is not recommendable for blunt knives.

These are the two faces of this sharpening stone:

- Grit 1000 (the lower, darker part of the whetstone) has fine grain that is perfect for leaving your knives with a razor sharp edge. This face is where the initial sharpening of your knife is done, but if you have a blunt knife, then you need a different whetstone with a grit of lower value and coarse grain.

- Grit 6000 (the upper, lighter part of the whetstone) has even finer grain, thus it is the perfect surface to give your knives a superior level of sharpness. This face should be used after you have already sharpened your knife with the grit 1000 part. 

For the proper use of a whetstone, it is necessary to soak it in water for about 5 to 10 minutes. Then, while sharpening the knife, the whetstone must always stay slightly wet. The whetstone can be placed on its black, plastic stand while you sharpen your knives.

Discover all the Japanese whetstones available at MyChefKnives.co.uk and maintain your kitchen knives always with an exceptional cutting performance!