The knife-sharpening stone is an indispensable tool in any kitchen. 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.
