Japanese Sharpening Stone SK11 PRO - Grit 4000

Product detailed description

Japanese water sharpening stones are known for their top-notch sharpening performance. The abrasive particles are quickly flushed away by water, exposing new, sharp crystals and thus 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 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 worry, as it contains drainage holes for excess water to flow out.

Sharpening stone features:

✅ Grit JIS: #4000
✅ Water stone
✅ For smoothing, really fine stone
✅ Stand also serving 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 using water stones

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

The knife should lie in a horizontal position on the stone at about a 45° angle in width, and the blade itself should rest on the stone's 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 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 away during intermediate sharpening, as it increases the efficiency of the sharpening process. If the stone starts to dry out during sharpening, reapply a small amount of water.

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.