KING PB-04 800/6000 Sharpening Whetstone

KING PB-04 800/6000 Sharpening Whetstone

Use an 800/6000 wet stone to sharpen and polish your Japanese kitchen knife.

Here’s a step-by-step guide to sharpen your Japanese knive:

Preparation:

1. Soak the Wet Stone:

   • Submerge the wet stone in water for about 10-15 minutes, or until no more bubbles emerge from the stone. This ensures the stone is properly saturated.

2. Set Up Your Work Area:

   • Place the wet stone in the wet stone holder to keep it from moving during sharpening.

Sharpening with the 800 Grit Side:

3. Position the Knife:

   • Hold the knife at the correct angle to the stone. For Japanese kitchen knives, a common angle is between 10-15 degrees.

4. Sharpen the Knife:

   • Starting at the heel of the knife, draw the blade across the stone in a sweeping motion towards the tip. Apply even pressure and ensure the entire edge comes into contact with the stone. 
   • Repeat this motion, sharpening one side of the blade until you feel a burr (a slight, rough edge) along the opposite side. This indicates that you've removed enough material from that side. 
   • (only applicable for two sided sharpened knives) Flip the knife and repeat the process on the other side until a burr forms on the first side.

Honing with the 6000 Grit Side:

6. Flip the Stone:

   • Turn the stone to the 6000 grit side for honing the blade. This side is for refining the edge and making it razor-sharp.

7. Hone the Knife:

   • Use the same technique as with the 800 grit side, but with lighter pressure. Focus on polishing the edge and removing the burr.
   • Make sure to maintain the same angle throughout the process.

8. Alternate Strokes:

   • After honing each side individually, use alternating strokes to ensure both sides of the edge are even and sharp.

Finishing Up:

9. Clean the Knife:

   • Rinse the knife under running water to remove any metal particles and stone residue.

10. Dry the Knife:

• Thoroughly dry the knife with a towel to prevent rust.

11. Clean the Stone:

• Rinse the wet stone and allow it to air dry completely before storing it.

Tips:

• Angle Consistency: Maintaining a consistent angle is crucial for an even and sharp edge.
• Pressure: Start with moderate pressure on the 800 grit side and lighten the pressure as you move to the 6000 grit side.
• Patience: Take your time, especially when learning. Rushing can lead to uneven sharpening and potential damage to the blade.

By following these steps, you can effectively sharpen and hone your Japanese kitchen knife, keeping it in excellent working condition.