Wusaki double-sided whetstone 240/800 grit + base

This Wusaki sharpening stone is perfect for maintaining your favorite kitchen knives with dull blades. It's easy to use, produces effective results and lets you equip yourself without spending astronomical sums. What's more, it features two different grit surfaces, to give your blades an impeccable finish.

Red face, thick grit #240: recommended for recreating the cutting edge of a very dull blade. Highly abrasive, it will clean the cutting edge (which may show micro-waste due to intensive cutting, such as small teeth that damage food) by completely cutting the material as you pass over its surface. It is highly recommended when the knife cuts very badly.

Thick/medium grit blue face #800: this can have several functions. Firstly, it refines the cutting edge worked on with the first face, which will only roughen it but will not give it an excellent cutting quality. This second phase allows you to sharpen your knife more thoroughly. On some softer blades (HRC less than 55), it can even be used as a regular stone, to maintain the edge (there's no point in going too high in the grain, as this kind of alloy is not designed to hold a sharp edge for long). Finally, it can also be used as an intermediate step for sharpening hard knives. You can therefore start with this grit, then move on to #1000, then #3000 and so on.

As for frequency of use, it all depends on how you use your knives. As soon as you notice a good loss of cutting edge, use it before the knife stops cutting altogether! We also recommend that you don't reach that point, and use the Wusaki 1000/3000 stone to maintain good cutting quality without removing too much material from your wires.

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 bare stone, for example).

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

- 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, black filings appear: they help to sharpen 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 each 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. When using the stone, remember to use a pouring bottle to keep it constantly moistened.

See all our kitchen knives on KnifeLeader!