#3000/8000 Whetstone

The knife-sharpening stone is an indispensable tool in any kitchen.

How do I sharpen my knife?

• Soak the whetstone in water for about 5 minutes, as the stone can completely absorb moisture.
• Choose your sharpening angle according to the different knives: 17 degrees for razor, sushi, chef and kitchen knives; 20 degrees for pocket, fruit and boning knives; 25 degrees fro country knives; 30 degrees for bayonet or country knives; 40 degrees for survival knives.
• Use the bamboo base to hold the whetstone and the wear angle guide for the knife and prepare for sharpening.
• Using the whetstone, sharpen from front to back according to the angle of the blade. Use n° 1000 for 10-15 minutes for coarse sharpening, then n° 5000 for 10-15 minutes for fine sharpening.
• When you have finished sharpening the knife, wipe it with a damp cloth or rinse it with water, then rinse the sharpening stone directly with water and put it out to dry.
• To maintain humidity and prevent the temperature from rising too high, add water or oil as required during the sharpening process.