KNIFE SHARPENING

The best tool for sharpening Japanese knives at home is a sharpening block or a whetstone.

• Grit up to #1000: Suitable for very dull knives and cutting tools with a distorted sharpening angle, as well as for restoring the blade's shape if there are damages or chips (not recommended for beginners to do this on their own!).

• Grit #1000 – #3000: Used for standard and regular sharpening of knives that have become dull from proper use.

• Grit above #3000: Suitable for the final polishing of already sharpened knives and giving them the so-called razor sharpness.

Soak the stone in water for 5–10 minutes before use.

The traditional sharpening angle for Japanese knives is usually 15–17 degrees, while for European knives it is 20 degrees. However, the sharpening angle may vary depending on the manufacturer, so you must carefully read the sharpening instructions that come with the knife.

Stone dimensions: 207*66*36 mm.