1000/6000 Whetstone with Bamboo Base

Reach for this when your chef knife starts glancing off the tomato skin instead of biting through it. A dull edge doesn't need replacing; it needs ten minutes on a good stone. This is a good stone.

Two Grits, One Stone

The green 1000-grit side does the real sharpening. It pulls a fresh edge out of a tired blade and cleans up the small nicks you get from hitting the odd avocado stone. Flip to the white 6000-grit side once the edge is back, and you polish the scratch pattern down to something that feels almost slippery under the blade. One stone covers the whole process, from rescue to finish.

How to Use It

Soak the stone in water for five to ten minutes, until the bubbles stop rising. Drop it into the bamboo base so it can't slide. Clip the angle guide onto the spine of your knife and work the full length of the edge with steady strokes. Expect most of your time on the 1000 side. The 6000 side is light pressure and five to eight strokes per side, no more. Rinse the stone when you flip grits so coarse grit doesn't contaminate the fine side.

Specifications

• Grit: Dual-sided 1000 (green, sharpening) / 6000 (white, polishing)
• Stone Size: 178 x 58 x 30 mm
• Material: White corundum (aluminium oxide)
• Accessories: Non-slip bamboo base, fixed-angle guide
• Use: The go-to all-in-one stone for a dull kitchen knife, from Damascus chef knives to German stainless steel.
• Model: W-G (Green)