I had wanted a pair of sharpening stones for a while, so was enthused to get this last week. I watched a bunch of YouTube videos on how to use them and a deburring strop I also bought and wow, my kitchen and pocket knives are now wicked sharp. Pro tip: if you post anything about it on social media, family and friends will almost surely volunteer their knives for more practice...
The DuoSharp Plus stones are nicely sized at 8” long by 2 5/8” wide and have two grits on each stone to maximize value. The Plus in the name refers to an area of continuous grit in the otherwise interrupted grit surface of the stone. This area is for sharpening edges with fine points that might be difficult on the interrupted surface. A coarse/fine DuoSharp Plus stone is a good single stone to start a sharpening toolkit.
When you apply a sharp knife to the surface of a tomato, cucumber, carrot or other food item it should - if you are holding it firmly and applying minimal pressure - sink into the particular item without effort. As such all you really need to work on is your technique and making sure you keep your fingers out of the way. With a dull knife however things aren’t quite so simple. When you apply a dull blade to, say, a tomato it’s not going to slice into the skin. Instead the skin will be able to push back meaning you’ll need to apply ever more pressure to get the knife to penetrate. Increasing the pressure on the knife increases the likelihood of the knife slipping off the offending food item to one side or another. And if it slips to the side where your hand is attempting to hold the vegetable steady you could be in store for a very nasty cut. Because even a dull knife will cause injury if there’s enough force behind it.
I recommend keeping two stones in your kit. One with a medium grit (around 800 or so) to perform major sharpening jobs, and one with a fine grit (at least 2,000) to tune the edge to a razor-sharp finish. For real pros, a stone with an ultra-fine grit (8,000 and above) will leave a mirror-like finish on your blade, but most cooks won't notice the difference in terms of cutting ability.
This was the first Whetstone that I've ever purchased. After reviewing several 'how-to' videos, I jumped right in to use it. I found the process nearly meditative and the BearMoo stone extremely effective! The first knife I sharpened was very dull with small, jagged edges. The 1000 grit side effectively removed the jagged indentations and created a nice cutting edge. The 4000 grit side made the knife razor sharp. The process took nearly 40-minutes.
This coarse grit whetstone is great for prepping old and dull knives that need to be sharpened with a fine grit stone. One of my good knives edge looked like someone had tried to chop barbed wire. After ten minutes on each side of the stone, the edge was smooth and free of imperfections. After it hit the knife with the fine grit stone, I was cutting onions and apples like hot butter! I would soak this stone for 12-24 hours before using. It sucks water like a sponge. The surface needs to be damp when you sharpen.
A shinkansen is a Japanese-style pull-through sharpener named after the famous bullet train. It features two sets of ceramic wheels set at the right angle for sharpening a Japanese blade, which takes out the guesswork of the waterstone. Simply hold the handle with your left hand, then saw back and forth gently through the coarser wheel to sharpen, before switching to the finer wheel to polish.
Let’s start with Arkansas. If you have heard about Arkansas oilstone, it uses the Novaculite stone that mined in Arkansas. The most expensive of Arkansas stone is the Hard Translucent model that begins to rare in the market. If you want to shop for Arkansas, they are available in different grade starting from Soft Arkansas, Hard Arkansas, Hard Black Arkansas and Hard Translucent Arkansas. The finest grade of Arkansas can shape such of mirror polishing edges.