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Opt for the efficiency of this high-grain Kai stone!
2 complementary abrasive faces: impeccable edge finish
#3000 fine-grit yellow face: ideal as a bearing or finish, depending on your blade
White face, very fine grit #6000: razor-sharp edge finish
Black synthetic base: enhanced safety and stability
Dimensions: 18.5 x 6 x 3 cm
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Discover the Kai 3000/6000 whetstone, a functional, high-performance stone for knife maintenance.
Yellow face fine grit #3000: this already high grit can fulfil 2 roles. Firstly, it can be used as a stepping stone in the sharpening of very hard blades whose steel is capable of holding a good edge over time (e.g. carbon blades). Once this phase is complete, you can move on to the other side of the stone to finish the edge. This is the first step in a complete maintenance program! Secondly, it can be used as a finishing face for less hard blades (with an HRC of around 60), to give them a sharper edge. It is therefore very useful, as it can be used on a wide variety of knives, either to prepare them for further sharpening, or to finish their edge.
White face, very fine grain #6000: widely recommended for finishing edges. The very fine grains reveal the cutting capacity of your knives, as they refine the edge (i.e. the outermost part of the cutting edge) and mark it so that your blade cuts food effortlessly. It provides precision sharpening, and we recommend it for hard blades (over 60 HRC).
Want to know when to use your stone? There's no right or wrong answer, because it all depends on how you use your knives. As soon as you start to feel a loss of edge, don't hesitate to use the stone to maintain a median level of edge wear.
The black synthetic base ensures controlled, safe use.
How to use the stone :
- wet the stone about fifteen minutes before use
- place the top half of the blade at a 45° angle to the stone
- apply light pressure with your index and middle fingers on the end of the blade and raise it 10 to 15° (to help you, there should be about the equivalent of a coin between the back of the blade and the stone).
- During the 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 (which you can wipe with a soft cloth in the meantime). To find out how well sharpened your knife is, we recommend the paper test, which shows at a glance how well it has been sharpened.
Discover Kai Japanese knives on our website!
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