Sakai Jikko Ceramic Whetstone #10000

Whetstone specification

Length: 21cm, Width: 7.8cm, Height: 2.8cm 

Resinoid manufacturing method (#400/#3000/#6000/#10000/#13000) - solidified with low heat treatment, resulting in softer and more elastic finish than those made with vitrified method (Jikko ceramic #1000). It gives more mud juice (works as lubricant) when being used, allowing smoother and easier strokes. 

Soak in water for 5-10 minutes before use.

Ceramic sharpening whetstone #10000. Ceramic is harder material than normal stones and it reduces your time for sharpening. Super Fine Whetstone #10000 to be used after a fine whetstone. For those seeking maximum sharpness. 

Jikko ceramic whetstone - suited for beginning to advanced users

Jikko ceramic whetstones are specially selected abrasives hardened in a special manufacturing method (vitrified or resinoid method). They are ideal for kitchen knives made of hard steel materials such as V10, silver3, powdered high speed steel, and blue steel, which can be difficult to sharpen with conventional synthetic whetstones.

Since it is not too hard and has a smooth sharpening feel, it is suitable for beginners. You can sharpen quickly and satisfactorily with excellent grinding performance. The sharpening quality dose not change even if the whetstone becomes thin and you can benefit the stable quality until the very end.

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.