Japanese Sharpening Stone SK11 - Grit 150

Product detailed description

Japanese water sharpening stones are known for their top-notch sharpening performance. The abrasive particles are quickly flushed out by water, revealing new, sharp crystals and thus always providing a first-class surface for sharpening any blade. During sharpening, a so-called "slurry" is created, which can also be produced 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 enhance the sharpening performance, but never leave them in water for a long time, as this can affect the bonding of the crystals and lead to cracking.

Sharpening stone features:

✅ Grit JIS: #150
✅ Water stone
✅ For blunt blades, stone with high coarseness
✅ Stand included in the package
✅ Made in Japan

Which coarseness to choose?

For sharpening really blunt 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 blunt 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

To properly sharpen with a Japanese water stone, it's advisable to prepare (besides the knife and stone) also a towel and a container with water (e.g., made of plastic). Soak the water stone in the container for about 10 minutes, so the stone sufficiently absorbs water. Then place the stone on a towel, hold the knife in your dominant hand with the flat side of the blade towards you, and start sharpening.

The knife should lay on the stone in a horizontal position at approximately 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 not to injure yourself during handling.

With this grip, move the blade in even strokes 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 the process several times so that the entire blade is evenly sharpened. After sharpening, wash the knife and stone with water, dry with a towel, and store in a dry place.