JAPANESE WHETSTONE GRIT 3000/8000 | KASUMI
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JAPANESE WHETSTONE GRIT 3000/8000 | KASUMI

JAPANESE WHETSTONE GRIT 3000/8000 | KASUMI

made IN
Made in Japan

Discover this Kasumi 3000/8000 Japanese finishing whetstone. Kasumi is a Japanese knife manufacturer known worldwide for the quality of its products. The sharpening stones produced by this knife maker live up to this reputation.

Accessories, Best selling products, Kasumi Japanese knives, New products, Sharpening Stones,
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Price:
€132

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JAPANESE WHETSTONE GRIT 3000/8000 - KASUMI

  • 200 - 240 : Pre-sharpening of dull knives or small repairs
  • 800 - 2000 : Standard - For regular sharpening / edge maintenance
  • 3000 - 4000 : For perfect sharpening - for use after 1000
  • 6000 - 12000 : Polishing - the knife becomes ideal for use after the 3000

There are different types of water stones and ceramic stones. Normally, a medium grit stone is sufficient to start with.

However, if the blade is dull or damaged, it may be necessary to start with a coarse grit. There are several differences between water stones and ceramic stones.

A water stone needs to be placed in water and left to soak for 10 to 15 minutes to allow it to absorb enough moisture. A ceramic stone also needs water, but it should only be soaked in water for 3-5 minutes.

A ceramic stone is harder than a water stone, so it will sharpen your knives faster. A ceramic stone will last longer and will not develop valleys or grooves as easily as a water stone.

aiguiser des couteaux japonais

  • The stone should be soaked for the required time before use.
    Hold the knife so that the blade meets the stone at an angle of 10 to 15 degrees, then push back and forth on the stone in even strokes, maintaining the same angle.
  • Maintaining the same angle is most important and you will know you are maintaining the same angle by the sound the knife makes against the stone.
  • If you make the same sound with each back and forth motion against the stone, you are maintaining the same angle.
  • Repeat the above step on both sides of the blade, moving from side to side until your knife is sharp and there are no burrs on either side.
  • While sharpening, some wet powder will appear, but do not wash or wipe this residue off and continue sharpening. Although this powder looks unsightly, it is this residue that sharpens the knives.
  • After sharpening, your knives should be washed in hot water and then dried with a towel.

    • Characteristics

    Brand : Kasumi
    Origin : Japan
    Size : 18 x 6 x 3 cm
    Grain size : Double 3000/8000
    Included : Shusei Toishi with stand

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