This Whetstone is: Soaking - A short soak of 5 minutes will suffice Kasumi Finish - Hazy, satin-like finish Medium Wearing - This stone dishes somewhat, which is normal for a higher grit stone Buttery Smooth - This stone has an excellent tactile feel when polishing The Suehiro Rika 5000 sharpening stone sharpens knives effectively and quickly by creating a dense slurry. As you probably already know, this stone produces a kasumi finsh which can enhance the contrast between Hagane and Jigane. For single bevel knifes, this creates a hazy "wave" finish between the shinogi line and the edge. You may also use this for sharpening double beveled blades. How to use: Soak the stone in water for about 5 minutes. Using the included nagura, work the top surface of the stone until a white coloured slurry is formed If the slurry feels too thick, add water a small amount at a time, taking care not to wash the slurry off Begin sharpening your knife in sections, do not stay in 1 section for too long. Check each section and ensure a consistent burr has developed before switching sides. Repeat the same process on the other side. Complete the polishing process using an edge trailing stoke on the whetstone (stropping). Done! Results to Expect: Your edge will achieve a hazy kasumi finish. The edge should easily push cut paper, if your sharpening angle is below 15 degrees, you may be able to cut a freestanding piece of paper in half. This edge is usable for 100% of kitchen tasks. Troubleshooting: If your edge is sharp in some areas but not in others, check that you have deburred consistently throughout the edge. Also, make sure you have a consistent sharpening angle throughout the length of the blade. You may have microchips on the edge if your edge cannot achieve sharpness at specific points on the edge. You may use a 400 grit stone to remove these microchips. Dimensions: 206 x 73 x 23mm Weight: 670g This whetstone ships from our warehouse in Singapore, for local deliveries it takes 2 days to arrive.
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