Traditional Whetstone "Toishi"
Traditional Whetstone "Toishi" is the best way to keep your knives in top condition. Strong and massive hand-made knives (especially manganese steel) are tough to sharpen with ordinary kitchen sharpeners designed for thin stamped blades. This is why professional blacksmiths and chefs have used whetstones to hand sharpen their most valuable blades for hundreds of years.
The sharpening process itself is also a lot of fun for knife lovers! This traditional technique allows you to touch ancient history.
Pick up your Japanese cleaver "Kujira", soak "Toishi" whetstone in water, and get ready to travel back in time. Smoothly and slowly sharpen the edge of the blade to perfect sharpness. Now your trusty knife is even better than before, and you can cut any food as easily as butter.
- Take out the "Toishi" stone and soak it in water for 5 minutes (the stone should be covered with water).
- Place the stone back on the bamboo platform on a flat and stable surface.
- Hold the knife at an angle of 10-20°, and grind the knife-edge on the stone’s surface in a back and forth motion (keep the stone wet during the sharpening process by sprinkling a little water if necessary).
- After sharpening, wash the whetstone in water and dry it.
About the grain size of the stone (# 800 & # 240).
The lower the number, the coarser the grain. Grain # 240 should only be used if your knife is in very poor condition (cracked, chipped, severe rust). This type of grain removes thick layers of steel and needs to be handled carefully (as it can change the knife's geometry).
Grain # 800 can be used for regular sharpening as well as finishing after # 240. This is also not the smallest grain, so sharpening should also be done very smoothly and easily to not damage the blade. Slide the knife over the stone, trying to use the full length of the blade. Do the same number of strokes for each side of the knife until the blade is sharp. This should be enough to keep your kitchen knives in top condition.
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To return your product, you should mail it to: Kitchen Steel, 6010 Cajon Boulevard, San Bernardino California 92115, United States
Vendor: Kitchen Steel