How to use your whetstone

A whetstone is a great tool for refreshing the walls of the knife and returning your knife to its original sharpness. With good maintenance of your knife, it will last for many years. Read our advice on maintenance of chef's knives here .

Seramikku's whetstone from Japanese King has two grinding surfaces of grain #1000 and grain #6000 respectively. A low value creates a coarser grind, while a high value creates a polish:

Grit #1000 (brown)

This page is used for general sharpening of your knife. It refreshes the knife with a solid sharpening that makes the knife as good as new. Before sanding, put the sanding side with grit #1000 in cold water for 10-15 minutes. Note: the other sanding side with grit #6000 must not be soaked and should be kept away from water as much as possible.

When the stone comes into contact with water, it will begin to form small bubbles. After 10-15 minutes this activity stops, and the stone is then taken out of the water, where it will be ready for use.

Place the whetstone and holder on a non-slip surface before starting. Tilt the knife to a 12-20 degree angle and pull the knife on the whetstone in long, straight strokes. Make sure both sides get the same amount of sanding.

After grinding, the stone can be rinsed in water, after which it must dry completely before packaging.

Grain #6000 (sand colored)

This side is used as a post-grinding treatment as it acts as a polish. Moisten the surface with water (this side should not be soaked like the #1000 shell) to avoid cracking the stone.

Place the whetstone and holder on a non-slip surface before starting. Tilt the knife to a 12-20 degree angle and pull the knife on the whetstone in long, straight strokes. Make sure both sides get the same amount of polish.

Allow the stone to dry completely before packing away.

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