Wusaki whetstone 1000 grit + base

This Wusaki sharpening stone is perfect for maintaining your kitchen knives. It is both functional and high-performance, while remaining affordable.

Its 1000 grit is perfect for regular use. It's the medium grit most commonly used for knife maintenance, as it's not too abrasive, and keeps your blade clean and straight for longer. Nor is it too fine, which would be useless for knives with a low HRC (because a finish that is too "fine" would not be held by blades that are too "soft").

In short, if you had to use only one type of grain on your knives, this would be it! Thanks to it, your blade will never be dulled too much, and you'll maintain the knife's performance without removing too much material (which is the case when you want to regain the edge of a blade with a very abrasive grit).

Note that how often you use the stone simply depends on how often 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 wear, and avoid having to use excessively abrasive grit to regain it.

The black silicone base is non-slip for controlled, safe use. It is easy to remove as it is completely flexible (if you prefer to use the stone bare, for example, or place it on the support of your choice).

How do I use my whetstone?

- wet it about fifteen minutes in advance

- 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 10-15° (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 sharp your knife is, we recommend the paper test: quick and unambiguous!

Tip: knives should always be sharpened by the same person, as each of us will use a different sharpening angle. If the angle is respected every time, the knife will gain in sharpness over time! Also, be sure to use the entire surface of the stone when sharpening, so as not to dig into it unevenly. A pouring bottle is also useful for keeping the stone moist during use.

Complement this stone with other Wusaki sharpening stones!