🔥 Cashback up to 70% Rockingham Forge SUPERSHARP PRO Whetstone, 3000 Grit Extra Wide Deluxe Knife Sharpening Stone, Non-Slip Base, 18 x 8 x 3.5 cm - FINE Simple review
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| Material | Ceramic |
| Brand | Grunwerg |
| Color | White & Black |
| Item Dimensions LxWxH | 7.09 x 3.15 x 1.38 inches |
| Item Weight | 0.54 Kilograms |
| Grit Type | Coarse, Fine |
- High Quality, Professional Whetstone for Sharpening Stainless Steel Blades, including Kitchen Knives, Pocket Knives, Chisels, Cleavers and Scissors/Shears
- Fine 3000 Grit Finishing Stone - Used to Refine the Knife Edge by Polishing the Surface and Removing Fine Scratches and Burrs Left by Sharpening with Coarser Stones to Maintain Razor Sharpness
- Non-Slip, Removable Silicone Stand to Keep Your Whetstone Secure and Ensure Safe, Even Sharpening
- Not Suitable for Ceramic or Serrated Blades including Bread or Tomato Knives
- Two-Year Guarantee Against Manufacturing Defects
Product Description
The most efficient, cost-effective and lets face it, cool way to keep your blades razor sharp... Our new SUPERSHARP professional sharpening whetstones will give you blades which are sharper, safer and easier to use than ever before. Available in single or combination stones with varying degrees of grit and coarseness, its time to embrace the number one recognised method of sharpening! Choosing the Right Grit The grit size or coarseness of a sharpening whetstone is indicated by numbers. The higher the number or GRIT, the finer the stone, the less steel it will cut through and the better it will polish the edge to a sharp bite. 240-1000 grit are coarse blocks, cutting steel more quickly and therefore best for damaged, chipped, rusty or blunt knives. 3000-8000 grit are honing or polishing stones, used to refine the edge of the blade, removing scratches and burr left from coarser stones and giving the blade a shiny, mirror finish. Whetstone Instructions: 1. Remove your whetstone from its non-slip base and submerge it in water for 10-15 minutes until all of the air bubbles have been released. 2. Once wet, return the whetstone to the rubber base and set the length of the blade to the appropriate angle against the length of the whetstone. For Japanese knives, this angle will be 15. For European and other knives, this angle should measure between 20 and 25. 3. Maintaining the correct angle, move your blade firmly yet smoothly over your whetstone in a back and forth motion. Gripping the handle securely, apply a little pressure to the tip of the knife, making sure to pull it over the stone from the tip to the base of the blade. 4. After a short time, a fine edge or burr will have developed on the other side. When this can be felt, turn the blade over to the opposite side and repeat the process. Repeat multiple times if necessary, making sure to maintain the correct angle. 5. Depending on the state of the knife, start with a coarser stone and finish with a finer grit
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