Wusaki Sharpening Stone Grit 1000 + silicone stand

This WUSAKI Whetstone 1000 grains is a must-have for your kitchen

An indispensable accessory for the maintenance of your blades

Grit 1000: medium grains for blades with a standard hardness

Comes with a black base made of silicone for placing the stone

It is perfect for both Western and Japanese kitchen knives

This is one of MyChefKnives' favourite products

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Data sheet

Sharpener : Whetstone

More info


This Wusaki whetstone is perfect to maintain the blades of your kitchen knives and keep their edges sharp at all times. Because using knives with sharp blades is actually safer, this sharpening stone is an indispensable accessory to have in every kitchen, regardless of whether you have Western or Japanese knives.

Ideal for blades with a standard level of hardness, this stone has a grit 1000 with medium-fine grains recommended for the regular maintenance of a blade. This grit is not too abrasive and not too fine, thus it is perfect for finishing blades with low hardness and ideal for the initial sharpening of harder blades.

To guarantee a safer usage, this stone comes with a black stand where you can put the stone. The stand is made of silicone, which is a material that creates a nonslip effect that keeps your whestone still when you pass the blades across the stone's surface.

How to use the whetsone?

- soak the stone in water for about 15 minutes before usage.

- take out the stone of the water and put it on a the stand lying on a flat, stable surface.

- place the superior half of the blade at 45° in relation to the stone's surface.

- apply a slight pressure with your index and middle finger over the blade and adjust the angle to between 10 and 15°.

- do back and forth mouvements sliding the blade across the stone's surface. 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.

Advice: Each knife should always be sharpened by the same person, because different people might hold the blades at different angles during the sharpening process. If the angle always remain the same, the blade should remain sharp for longer time!

Have a look at the rest of Wusaki sharpening stones available on MyChefKnives.co.uk and complete your collection to sharp all your knives!