Wusaki Combination Whetstone Grit 600/1000 + silicone stand

❤ THE PREFERRED WHETSTONE OF THE TEAM OF MYCHEFKNIVES ❤

The team of MyChefKnives believes that no cook should ever have to prepare food using a knife with poor cutting performance. That is why we propose you on our website accessories of great quality to maintain your knives always sharp, and among all the knife sharpeners available on our site, the Wusaki whetstone grit 600/1000 stands out for being a great option for sharpening all your knives with blades of medium hardness.

This whetstone has two different sides with different different grit to guarantee better and more complete results. You can always start by using the coarser side to do the initial sharpening, and then pass to the side with finer grains to do the final sharpening. The grit of each side is described below:

- Grit 600 (the red side): perfect for restoring the edge of a dull blade. The grains are very abrasive, so this part is great for "cleaning" the edge of the blade which might have some steel spikes. Such abrasive grit should only be used with blades that cut very badly. 

- Grit 1000 (the white side): this side is perfect to finish the sharpening of a blade that was initially passed over the grit 600. The grains are finer, thus this side should not be used with blades that are dull. If the blade has a medium level of hardness and rigidity, this grit can be used as your regular whetstone to simply give maintenance to your knife's blade. If the blade has a higher level of hardness, it is recommended to use a stone with finer grains such as the Wusaki sharpening stone 1000/3000 which is also available on our site.

The total dimensions of this whetstone are the following: 18 x 6 x 3 centimeters. It is sold with a black silicone stand where you can put the stone to guarantee a safer usage. Why safer? Because by putting the stone in the stand, the silicone creates a nonslip effect that keeps your whestone still when you pass the blades across the stone's surface.

How to use this sharpening stone:

- about 15 minutes before usage, put the stone in water and let it soak.

- take out the stone of the water an place it on its silicone stand.

- place the superior half of the blade at 45° in relation to the stone's surface, then apply a slight pressure with your index and midle finger over the blade and adjust the angle to between 10 and 15°.

- slide the blade back and forth and you'll see that fillings will start to come off the blade's edge. This is normal as that is what proves that the blade is being sharpened. Add a bit of water to keep the stone wet if necessary. To check if the blade has reached the desired sharpness, you can test the blade by cutting a sheet of paper.

Even though the process seems complicated at the beginning, you'll soon realize that with just a bit of practice you'll be able to master its usage! The frequency of usage of any whetstone will depend on how often and intensively you use your kitchen knives, but in general, the sharpening results of a whetstone are usually more durable than those of any other type of knife sharpener.

Do not hesitate to have a look at the rest of Wusaki whetstones available at MyChefKnives and choose the one with the best grit for your kitchen knives!