Shizu Hamono double-sided whetstone 300/1000 grit

Information

The Shizu Hamono 300/1000 sharpening stone lets you maintain the edge of your favorite knives in the traditional way. This high-performance method is almost a ritual, and ensures impeccable results to keep your knives performing well over the long term.

The stone is made from a composite material, and features 2 faces with different grits, to guarantee a complete finish to your blades.

Thick grain salmon face #300: recommended for recreating the cutting edge of a dull blade. Its abrasive power enables you to clean the cutting edge (which may contain steel micro-waste due to intensive cutting) by completely cutting the alloy as you pass over its surface. Recommended when the knife cuts very badly.

Red side, medium grit #1000: you can use this side on a regular basis. This is the grain most often used for knife maintenance, as it is not too abrasive, and keeps the blade clean and straight. If you had to use just one type of grit to maintain your knives, this would be it! Thanks to it, your blade will never be dull, and you'll maintain the knife's performance without removing too much material from the alloy.

The frequency of use depends on how you use your knives. As soon as you start to feel a loss of edge, don't hesitate to use the stone to maintain a normal level of wear.

The non-slip base ensures safe use of the stone. It is easy to remove thanks to its flexibility (if you prefer to use the stone bare, for example).

Here's how to use the stone:

- immerse in water about fifteen minutes in advance

- place the upper half of the blade at a 45° angle to the stone

- apply light pressure with your index and middle fingers on the end of the blade and raise it 10-15°.

- during this operation, a black filing will appear: this is what sharpens knives. Once the filings have solidified, add more water and sharpen the rest of your knife (which you can wipe with a soft cloth in the meantime).

- be sure to use the entire surface of the stone when sharpening, so as not to dig into it unevenly.

To find out how sharp your knife is, we recommend the paper test: quick and unambiguous!