Features

• 240/1000 Grit corundum stone
• Double-sided stone to grind and hone all types of plain-edged kitchen knives
• Using a whetstone 1. Before use, the whetstone should be soaked in water for around 10 minutes. Ensure that a film of water is always visible on the grinding surface to ensure sufficient lubrication. Never sharpen using a dry stone. 2. Place the whetstone in the rubber carrier and position it in the center of a non-slip worktop. 3. Start with the blue 240-grit side of the stone to prepare the edge for fine sharpening. Beginning with the heel of the blade, keep the knife approximately 20 degrees off the surface of the stone. Sweep the knife back and forth over the full length of the stone using light pressure, grinding the full length of the blade. Repeat several times moving backward and forwards over the stone. You should start to feel a fine burr along the edge of the blade. 4. Turn the knife over and repeat the process on the other side of the blade. Try to use the same number of strokes on each side so you end up with the asymmetrically sharpened blade. 5. Repeat on the yellow 1000-grit side of the stone to achieve a finely-polished edge. 6. Rinse the knife and whetstone carefully in clean hot water after use.