Double-Sided Sharpening Stone SK11 with Guide - Grit 1000 and 3000

Product detailed description

Japanese water sharpening stones are known for their top-notch sharpening performance. The abrasive particles are quickly washed out by water, revealing new, sharp crystals and thereby always providing a first-class surface for sharpening any blade. During sharpening, a so-called "slurry" is formed, which can also be created with the help of "Nagura" stones. This slurry increases the efficiency of the sharpening process. Japanese water stones should only be lubricated with water, never use oil. These stones can be soaked in water to increase sharpening performance, but never leave them in water for a long time, as this can affect the binding of the crystals and lead to cracking.

Sharpening stone features:

✅ Dual JIS grit: #1000 and #3000
✅ Double-sided water stone
✅ For regular sharpening (#1000) and smoothing (#3000)
✅ Guide fixture for kitchen knives included in the package
✅ Stand included in the package

Which grit to choose?

For sharpening really dull or uneven blades, use stones with a low JIS number (Japanese classification for grit). The lower the number, the greater the coarseness of the stone. Stones with a high JIS number are intended for final and fine sharpening or smoothing.

• #120 to #600 JIS: for dull and uneven blades
• #700 to #2000 JIS: for normal sharpening
• #3000 to #5000 JIS: for fine sharpening of quality blades
• #6000+ JIS: extremely fine stones for smoothing or removing scratches

How to sharpen using water stones

For proper sharpening with a Japanese water stone, it is recommended to prepare (besides the knife and stone) a towel and a container of water (e.g., plastic). Soak the water stone in the container for about 10 minutes so that the stone absorbs enough water. Then place the stone on a towel, hold the knife in your dominant hand with the blade facing you flat, and start sharpening.

The knife should lie on the stone in a horizontal position at roughly a 45° angle across the width, and the blade itself should rest on the stone surface at an angle of 15 to 20°. The index finger of the hand holding the handle should rest on the back of the blade, and three fingers of the other hand should be placed on the side of the blade. Be careful to avoid injury during manipulation.

With this grip, move the blade evenly across the entire surface of the stone about 30 times. A liquid similar to slurry will begin to form on the surface of the stone - do not wipe this liquid during intermediate sharpening, as it increases the efficiency of the sharpening process. If the stone begins to dry out during sharpening, reapply a small amount of water.

Repeat this process several times so that the blade is evenly sharpened throughout. After sharpening, wash the knife and stone with water, dry with a towel, and store in a dry place.