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The Kai Seki Magoroku sharpening stone is perfect for maintaining your kitchen knives! With its 4000 grit, it's ideal for regular use when you feel your knife is losing its razor-sharp edge. This enables you to work the cutting edge of your Japanese knives or give them a polished finish.
It is suitable for both Western and Japanese knives, especially those with a high HRC hardness. Indeed, a knife with too soft a hardness will not benefit from sharpening with a 4000 grit stone. The frequency of use depends on how you use your knives. If you wait too long, a more abrasive stone will be needed to restore the cutting edge.
Supplied with a black synthetic base, this stone is safe to use. The base can also be used as a container to prevent splashes on your worktop. Finally, you can close the base with its lid to store the stone safely.
To prepare your whetstone, soak it in water for about fifteen minutes. Then place the top half of the blade at a 45-degree angle to the stone. Apply light pressure with your index and middle fingers on the end of the blade, then tilt it 10 to 15 degrees (to guide you, make sure there's about the thickness of a coin between the back of the blade and the stone).
During the sharpening process, you'll see black filings appear: this is what sharpens your knives. When the filings start to solidify, add water and continue sharpening the rest of the blade (you can wipe the blade with a soft cloth between steps). To check if the knife is properly sharpened, we recommend you perform the paper test, which will instantly reveal the effectiveness of the sharpening.
Find sharpening stones of all kinds on KnifeLeader.eu!
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