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Naniwa "Goken Kagayaki twin (2 pieces)" whetstone #1000 and #3000

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Whetstone specification

Length:210mm , Width:70mm , Height:10mm 

 

Why knives get dull

There are no knives that retain the best sharpness without sharpening. But why do knives lose sharpness? It is simply because of abrasion on the edge.

Edge abrasion occurs when it cuts food and hits a chopping board. (For saving long lasting edge, we recommend wooden boards over plastic ones) Each time you cut vegetables or meat, a sharp edge gets more rounded and dull through abrasion. Unfortunately, we cannot see how much the edge is worn off without a microscope. 


Why not steel but whetstone?

For many knife users, honing steels are the popular choice. But in terms of retention of sharpness, it does not give good effects. On the contrary, it ruins a good edge in a long run.

Honing with a steel mainly helps remove dirt and oil from the edge so you may feel the edge is sharp with cleaner cuts. In fact, it has sharpening effects as the edge gets rubbed on a file.

However, it is almost impossible to sharpen with the same angle every time on a steel, so the edge gradually gets rounded shape, which gives adverse effects on edge retention.

If you want to take the full advantage of good knives, meaning not only good sharpness at a time but long lasting sharpness, please consider using flat whetstones for knives, regardless of Japanese, Western or Chinese knives.

 

Video: How to use sharpening stone.

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