So you are going to start at the heel and you are going to time it so that it goes all the way across. You go from one side to the other. You also want to make sure that your stone, I am not going to use as much pressure as I normally would because I cannot mount it on this showcase, you want to alternate from side to side to keep your bevel centered. Some people will take and do three times on one side and then three times on the other, the problem is that your backhand is never as good as your forehand and you end up cheating and you are going to end up with a blade that is offset. That is going to take it and thin down, you are going to get a thin bevel right on the edge. Once you get that V established, you can go from the coarser side to the finer side.
I've been using these stones for the past day, and they work great. Once you get the technique down that works for you, you can sharpen any knife to the point it can cut through news paper. Tip: make sure you count the amount of times you pass through the stone on one side and do that same amount on the other side. What I usually do is if I know the knife is very dull or chipped, I do 100 passes on each side using the 400 grit. I test the blade on thick paper and if it cuts through I test it on news paper. If it doesn't cut through the news paper I do another 50 passes on each side. Repeat this until the blade can cut through newspaper. After, on the 1000,3000, and then the 8000 grit stone I do 50 passes on each side. This should make the blade very smoothe cutting and polish it. I plan on getting a strop or piece of leather to further polish the blade. The only thing I don't like about this is that this package is that it does not come with a dressing stone so you can re flatten/level the stone after using them.
Stone is awesome, stand and rubber holder are awesome. Sharpened my Benchmade griptilian with a 154CM (58-61HRC) stainless steel blade to easily shaving hair in about 10 minutes or less, on the 4000 side. Can probably get it sharper, too. Completely worth the money, and very easy to use after a few minutes of reading - don't waste any money on pre-built sharpeners - they suck.
Best purchase I every made. while my knife doesnt cut a fine layer of tomato without touching it, it became as good as it was when I purchased. I recommend users to learn how to properly sharpen the knife. It took me about 30 minutes to sharpen a single knife to what it is today. The knife gets really sharp. Also, with use, the surface gets uneven. I recommend you draw a grid in pencil and then file using the grinder stone until the grids disappear. This ensures the surface remains flat during all use.

For this section, we are going to break down the most common types of stones that you will find. In general, you will either see oil, water, or diamond stones. Starting with the latter, these generally are the most expensive and may not be ideal for the average consumer. As for the other two, oil and water, they are two very popular types in the world today. Starting with oil, these are the models that most consumers will be accustomed to. They are typically either made of aluminum oxide, silicon carbide or novaculite. Oil stones remain popular due to their strong overall performance and generally lower cost. Yet, the downside to oil is that they sharpen at a very slow rate. In fact, they are the slowest amongst the main types.


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While sharpening your knife, Place the blade across the stone, and tilt at the desired angle. For most kitchen cutlery, this is somewhere between 15 and 35 degrees. The optimum angle should be stated in any paperwork you have for your cutlery, but use 20 degrees if you are not certain. With your wrists held rigid, draw the blade against the stone. This grinding action will remove a thin layer of the blade. Periodically move the stone so that you are working on a different section of the blade. Ensure that the blade is sharpened to a point by rubbing the stone on each side of the blade until the tip of the blade reaches the desired sharpness.
As a professional culinarian who uses expensive knives and tools- even in my everyday life, this sharpening stone has become a “must have” in my arsenal. Whether I am restoring an older, well-worn blade back to its glory or simply keeping up with the everyday wear on my go-to knife, the 3000/8000 grit sharpening stone gives my knives the edge in the kitchen (all puns intended;)).

I would say they are worth the money. Go for it. I took a blunted Pampered Chef kitchen knife from completely dull to razor sharp in about an hour (of bumbling and repairing mistakes LOL) heavy grinding. If you have a severely damaged blade, grab one of those cheesey two sided stones from Harbor Freight to do your heavy grinding. From there these stones will work very well.
While sharpening your knife, Place the blade across the stone, and tilt at the desired angle. For most kitchen cutlery, this is somewhere between 15 and 35 degrees. The optimum angle should be stated in any paperwork you have for your cutlery, but use 20 degrees if you are not certain. With your wrists held rigid, draw the blade against the stone. This grinding action will remove a thin layer of the blade. Periodically move the stone so that you are working on a different section of the blade. Ensure that the blade is sharpened to a point by rubbing the stone on each side of the blade until the tip of the blade reaches the desired sharpness.
Japanese water stones – both natural and synthetic – are known for their superior sharpening performance, not only for Japanese tools, but also on their Western equivalents. The loosely bonded abrasive grit is washed out very quickly, as it blunts during the sharpening process; this exposes new, sharp, particles that can get to work on the blade. Water stones are lubricated only with water! Never use oil!
Best purchase I every made. while my knife doesnt cut a fine layer of tomato without touching it, it became as good as it was when I purchased. I recommend users to learn how to properly sharpen the knife. It took me about 30 minutes to sharpen a single knife to what it is today. The knife gets really sharp. Also, with use, the surface gets uneven. I recommend you draw a grid in pencil and then file using the grinder stone until the grids disappear. This ensures the surface remains flat during all use.

No matter who you are, every single homeowner in the world should have good reason to look into buying a sharpening stone. But, why? Here is the reality of the situation; as great as knives and blades are, over time, they will dull. When this happens, their performance will be greatly depreciated. But, they can also become a safety hazard as a dull blade can cause you to over-exert yourself and therefore mishandle the dangerous object. Instead of merely replacing all your old knives and blades, why not just sharpen them? Well, if you are in for the ride, you will soon learn how to buy the tool that allows you to accomplish this.
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