Wusaki double-sided whetstone 1000/6000 grit + base

This Wusaki sharpening stone is perfect for maintaining your kitchen knives.

It is both functional and high-performance, while remaining affordable.

It features two sides with different grits, for an impeccable blade finish.

Yellow face, medium grit #1000: recommended for regular use. This is the medium grit most commonly used for knife maintenance, as it is not too abrasive, and keeps blades clean and straight for longer.

A little practical advice: if you had to use only one type of grit 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 what happens when you want to regain the edge of a blade).

White face, very fine grain #6000: recommended for finishing the cutting edge. In fact, the extreme fineness of the grit reveals the cutting potential of your kitchen knives, as it refines the edge and marks it so that your blade glides through the food. It is effective on both European and Japanese steels (medium to high HRC, the others being unable to withstand such sharpening).

Note that the frequency of use simply 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 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 to use the stone :

- wet it about fifteen minutes in advance

- place the upper half of the blade at a 45° angle to the stone

- apply slight 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!

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! Be sure to use the entire surface of the stone when sharpening, so as not to dig into it unevenly. Also, use a pouring bottle to moisten the stone regularly during use.

Discover Wusaki knives to complete your whetstone!