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An effective stone for knife care
Double-sided system for impeccable edge finish
Red face, medium grit #1000: regular edge maintenance
White face, fine grit #3000: ideal for a razor-sharp finish
Flexible black silicone base: increased stability during use
Dimensions: 18 x 6 x 3 cm
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❤ IT'S THE FAVORITE OF OUR TEAM OF CUTTERS! ❤
This Wusaki sharpening stone is perfect for maintaining your favorite kitchen knives. Functional, high-performance and available at a low price, it features two sides with different grits, to give blades an impeccable finish.
Red 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 the blade clean and straight.
A little practical advice: 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 dull, and you'll maintain the knife's performance without removing too much material.
White face, fine grain #3000: recommended for finishing the cutting edge. The finer the grit, the greater 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.
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.
The 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).
How to use the stone :
- wet it about fifteen minutes in advance
- place the top half of the blade at a 45° angle to the stone
- exert 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 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, and to moisten it regularly during sharpening with a pouring bottle.
See all the whetstones selected by KnifeLeader!
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