Japanese Sharpening Stone SK11 PRO - Grit 1000

Product detailed description

Japanese water stones are known for their top-notch sharpening performance. The abrasive particles are quickly flushed out by water, which exposes new, sharp crystals and thus always provides 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 bond of the crystals and lead to cracking.

The packaging of this sharpening stone also includes a non-slip stand, which also serves as a case and in which the stone can be left immediately after sharpening without any worries, because it contains drainage holes for the excess water to flow out.

Features of the sharpening stone:

✅ Grit JIS: #1000
✅ Water stone
✅ For regular sharpening
✅ Stand also serves as a case
✅ Made in Japan

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 with water stones

To properly sharpen with a Japanese water stone, you should prepare (besides the knife and stone) also a towel and a container of water (e.g., made of plastic). Soak the water stone in the container for about 10 minutes so that the stone adequately absorbs water. Then place the stone on the towel, hold the knife in your dominant hand with the blade facing you, and start sharpening.

The knife should lie on the stone in a horizontal position at about 45° across and the blade itself should rest on the surface of the stone 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 while handling.

With this grip, move the blade in even motions across the entire surface of the stone about 30 times. A slurry-like liquid will start to form on the surface of the stone - do not wipe this liquid away 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.

You should repeat this process several times so that the entire blade is evenly sharpened. After sharpening, rinse the knife and stone with water, dry with a towel, and store in a dry place.