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.
- Miyabi whetstone, GR 400, ref: 34536-001.
- Miyabi whetstone, GR 1000, ref: 34536-002.
- Miyabi whetstone, GR 5000, ref: 34536-005.
- Naniwa whestone holder, ref: a-902.
- Nagura stone.
This set is used in the sharpening course we offer with our blacksmith Pablo Romero in Madrid, Spain.