Yaxell Japanese whetstone 3000/8000 grit + 3 accessories

This Yaxell sharpening stone will enable you to care for the cutting edge of your kitchen knives with meticulous efficiency.

Its double-sided design ensures particularly thorough care of your blades:

- the #3000 side is fine-grained, and suitable for both European and Japanese steel knives. If your knife's Rockwell hardness is between 56 and 58 HRC, this face will serve as a finishing stone, sharpening the blade in depth. For steels above 58 HRC, it's considered a median grain that will recreate the cutting edge.

- the #8000 side features an ultra-fine grain: it is particularly recommended for polishing the edge of Japanese knives with very hard steel (between 60 and 62HRC), but it also enables you to push the sharpening of your other knives to the maximum to make them as sharp as possible. In short, it provides a razor-sharp finish.

The non-slip base is an added bonus, making it comfortable to use. Once the stone is placed on it, you can move it back and forth to sharpen the blade without the rest moving.

Thanks to the sharpening guide, you can sharpen your kitchen knives effortlessly: place it on the cutting surface and then sharpen the blade directly at the right angle. The knife's edge will be respected, and you'll have the same edge on all your knives. You can place a small sheet of paper or similar between the guide and the blade, to avoid any scratches.

Finally, a small nagura stone is supplied: this small model is used to create the slurry that facilitates sharpening. In fact, after a few moments of sharpening your knife, you'll notice a small colored sludge forming on the surface of the stone, and this is perfectly normal. This "sludge" is even essential, as it helps to sharpen the knife, so don't clean it off during the process.

Here are some more tips on how to use your Yaxell double-sided stone:

- wet it about ten minutes in advance

- place the guide on your blade

- move back and forth over the stone

- during this operation, a black filing will appear: this is what sharpens knives. Once the filings have solidified, add more water and sharpen the rest of your knife.

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