How to use your whetstone
A whetstone is a fantastic tool for refreshing knife edges and restoring your knife to its original sharpness. With proper maintenance, your knife will last for many years. Read our advice on maintaining chef's knives here.
Seramikku's whetstone from Japanese King has two sharpening surfaces, grit #1000 and grit #6000 respectively. A low value creates a coarser grind, while a high value provides polishing:
Grit #1000 (brown)
This side is used for general sharpening of your knife. It refreshes the knife with a solid grind that makes the knife as good as new. Before sharpening, soak the #1000 grit side of the whetstone in cold water for 10-15 minutes. Please note: the other sharpening side, grit #6000, should not be soaked and should be kept as far away from water as possible.
When the stone comes into contact with water, it will start to form small bubbles. After 10-15 minutes, this activity stops, and the stone is then removed from the water, where it will be ready for use.
Place the whetstone and holder on a non-slip surface before you begin. Tilt the knife to a 12-20 degree angle and draw the knife across the whetstone in long, straight movements. Make sure both sides receive the same amount of sharpening.
After sharpening, the stone can be rinsed with water, after which it must dry completely before packing away.
Grit #6000 (sand-colored)
This side is used for treatment after sharpening, as it acts as a polish. Moisten the surface with water (this side should not be soaked like the #1000 side) to prevent the stone from breaking.
Place the whetstone and holder on a non-slip surface before you begin. Tilt the knife to a 12-20 degree angle and draw the knife across the whetstone in long, straight movements. Make sure both sides receive the same amount of polishing.
Allow the stone to dry completely before packing it away.
