KNIFE SHARPENING COMBINATION WHETSTONE 400/1000 GRAINS
Whetstone 400/1000 - perfect for sharpening your kitchen knives!
It includes a bamboo anti-slippery base and blade holder guide.
The grit 400 is for a coarse sharpening of blunt knives
The grit 1000 has finer grains for the fine finishing of the edge
This sharpening stone with bamboo anti-slippery base and blade holder guide has the following sharpening surfaces:
- Grit 400 (the lower, darker part of the whetstone) has a coarse grain, which is ideal for the initial sharpening of a knife's blade. It is the most recommendable grit for blunt knives.
- Grit 1000 (the upper, lighter part of the whetstone) has smaller grain for achieving a finer sharpening of the cutting edge.
Every-time you are going to use a whetstone, before using it, it is necessary to soak it in water for about 5 to 10 minutes. Then, while sharpening the knife, make sure the that whetstone is always slightly wet.
1.Soak the stone in the water for 5-15 minutes, and then put it on a steady platform. Sharpening the knives with one or two steps is decided by the degree of blunt tool.
Step 1: Coarse grinding, used to repair the seriously dam aged edge,suitable for blunt knives. Hold the knife at an angle of 10 - 30 °, grind the edge on the surface of stone back and forth with gentle pressure,and sharpen it until the edge sharp enough. After sharpening the tool, it needs to be honed with coarse grinding after half a year. Also depends on the specific situation.
Step 2: Fine grinding, a necessary step to eliminate burrs of the edge.Use more gentle pressure,repeat step 1, and repair the edge until smoothly and keenly. General speaking, use it once a week to keep your blade sharp.
2.Please wipe it with wet cloth or rinse it with water after sharpening the tool, and then dry it. Clean the stone surface with a soft brush and put it in the air to make it dry.