Whetstones, also known as water stones or sharpening stones, are used to grind and hone the knife edges. Even the best kitchen knife will lose its initial sharpness over time. The sharpening devices and the right technique will make the sharpening task easy. Whetstones have different degrees, depending on the grain of the stone. A fine-grained whetstone is dense, sharpens less, but allows adjustments in the edge. In contrast, a coarse grain edge removes more material from the cutting edge. The higher the grain reference number, the smaller the grain size.
- Gr 120, coarse.
- Whetstone to reshape or repair chips, put on an edge for very dull knives. Not recommended to beginner sharpeners as they are abrasive and shave off a lot of material.
- White whetstone.
Global kitchen knives should be sharpened properly. So, Global developed several grinding accessories, whetstones with different grain to guarantee a knife perfectly sharp.
Global, a Japanese knife-maker based in Seki (Japan), famous for its high quality products since 1985. Each knife is weighted to guarantee a perfect balance, like Samurai swords in the past. A lot of well-known chefs use Global knives and they are used on TV cookery programmes.