The Knife Sharpening Stone is an indispensable tool that is necessary for every kitchen. Knife Sharpening Master: SHAN ZU Whetstone is designed to make your knives razor sharp, and provide extra fine polish on your blades. This guarantees you cut, slice, dice the food with ease. 2-in-1 Design: The white corundum whetstone with 2 different sides -- a coarse side (1000 grit) and a finer side (6000 grit). 1000 grit side is capable of restoring the dullest blade to a sharp and straight cutting edge, and the 6000 grit side helps to hone and polish that edge to astounding sharpness. Anti-skid Base: The non-slip silica gel and bamboo base holds the sharpening stone securely in place, ensuring maximum safety when sharpening. Angle Guide Included: For a better sharpening experience, an angle guide is included to maintain the sharpening angle and save energy at the same time. Whetstone Specification: Red side is 1000 grit; White side is 6000 grit. The total stone size is 180*60*27mm. How do I sharpen my knife? Soak the whetstone in water for about 5 minutes, as the stone can completely absorb moisture. Choose your sharpening angle according to the different knives: 17 degrees for razor, sushi, chef and kitchen knives; 20 degrees for pocket, fruit and boning knives; 25 degrees fro country knives; 30 degrees for bayonet or country knives; 40 degrees for survival knives. Use the bamboo base to hold the whetstone and the wear angle guide for the knife and prepare for sharpening. Using the whetstone, sharpen from front to back according to the angle of the blade. Use n° 1000 for 10-15 minutes for coarse sharpening, then n° 5000 for 10-15 minutes for fine sharpening. When you have finished sharpening the knife, wipe it with a damp cloth or rinse it with water, then rinse the sharpening stone directly with water and put it out to dry. To maintain humidity and prevent the temperature from rising too high, add water or oil as required during the sharpening process.
