Grinding stones

Do you often use a blunt kitchen knife? That makes cutting difficult, messy and even dangerous. The solution? A sharpening stone! With a sharpening stone, also called a whetstone, you can make your knives razor-sharp again in no time. At KookGigant you will find an extensive range of sharpening stones. Discover our range below!

Grinding stones

Do you often use a blunt kitchen knife? That makes cutting difficult, messy and even dangerous. The solution? A sharpening stone! With a sharpening stone, also called a whetstone, you can make your knives razor-sharp again in no time. At KookGigant you will find an extensive range of sharpening stones. Discover our range below!

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Sharpening stones to sharpen knives

With a whetstone you can sharpen a knife and keep it sharp. A whetstone, also called a whetstone , is a professional and refined way to sharpen your knives. It is one of the oldest ways to sharpen knives and is often used for real professional chef's knives and Japanese knives. Sharpening with a whetstone is therefore an age-old custom and it still works best. Knives become really super sharp again.

Buying a sharpening stone, what should you pay attention to?

Do you want to buy a sharpening stone ? Then it is good to first think about which knives you want to sharpen with the sharpening stone. Japanese and European knives have different angles at which they have to be sharpened. The sharpening angle of a Japanese knife is 15 degrees and that of a European knife is 20 degrees. You can easily maintain these angles when you use a sharpening stone. You keep the knife at the correct sharpening angle when you move it back and forth calmly. With other knife sharpeners it is not so easy to maintain these different sharpening angles. For example with a pull-through sharpener. Here you pull the knife through the sharpener and you cannot determine the sharpening angle yourself. That is why we recommend using a sharpening stone, especially with a Japanese knife.

The grit size of a sharpening stone

Sharpening stones come in different types. What distinguishes sharpening stones from each other is the grain size, from a small, fine grain to a large, coarse grain. KookGigant sharpening stones come in five sizes with different grain sizes. Coarse grains are used for knives that are blunt and the fine grain is used to keep a knife sharp. Which sharpening stone you need therefore depends entirely on the condition of your knife. KookGigant sharpening stones are double-sided. This means that they have two different grain sizes. Choose the right grain for your knife:

The Right Grit Size for Your Knife
Grit 200-600 Restoring a Really Dull Knife
Grit 800-1000 Sharpening relatively blunt knives
Grit 2000-3000 Sharpening normal relatively sharp knives
Grit 3000-8000 Sharpens/polishes razor blades

If you want to keep a knife sharp, a sharpening stone with a 2000/3000 or 3000/8000 grit is sufficient. For a blunt knife, you need multiple sharpening stones to sharpen the knife and get it sharp again. You sharpen the blunt knife from grit 2000 to 3000 to get the knife sharp again. Then you make it razor sharp with the 3000/8000 sharpening stone .

Japanese Sharpening Stones and More Brands

A sharpening stone for chef's knives has its origins in Japan. There, sharpening stones have been used for centuries by Japanese chefs. The reason is simple, a Japanese sharpening stone gives the best result. It is the way to get your chef's knife razor-sharp and to cut your ingredients finely without resistance.

A sharpening stone gives you the most control during sharpening. This control is important for the lifespan of your chef's knives. Every time you sharpen a knife, you remove a layer of steel from the knife. With the sharpening stone, you have control over the sharpening angle and how much pressure you apply. The more often you sharpen, the sooner your knife becomes unusable. If you maintain your chef's knives well, you only need to use a sharpening stone 1 to 2 times a year. Of course, you then use a sharpening stone with the finest profile to keep your knives razor-sharp.

In addition to a sharpening stone, there are other methods to sharpen your knife. For example, a pull-through sharpener or an electric knife sharpener. The disadvantage of these two is that you often remove more steel from the knife than is really necessary. By using a sharpening stone, you have more control over how much steel you sharpen from the knife. On the other hand, a disadvantage of the Japanese sharpening stone is that it takes more time to sharpen than the other sharpening methods.

Our range includes many different Japanese sharpening stones from various high-quality brands such as Wusthof , Shinrai Japan , Zwilling , Miyabi and Satake .

Diamond sharpening stones

Diamond sharpening stones are an excellent choice for anyone looking for a powerful and efficient way to sharpen knives. Thanks to the durable diamond coating, these stones can easily sharpen even the hardest types of steel, such as Japanese knives or ceramic knives. Not only are they fast and accurate, but they also last a long time, making them a reliable choice for both hobby chefs and professional chefs. With a diamond sharpening stone, you can get the most out of your knives and enjoy razor-sharp results!

How do you sharpen a knife with a whetstone?

Using a sharpening stone is very simple. In the steps below we will explain step by step how to get your knife sharp again with a sharpening stone.

  1. Choose a sharpening stone grit that suits the condition of your knife. Is your knife very blunt? Then take a sharpening stone with a coarse grit. Do you want to make your knife even sharper? Then you can take a finer grit.
  2. Place the sharpening stone in a layer of water and let it soak for 10 to 15 minutes. A sharpening stone should always be moist during sharpening. If you feel that the sharpening stone is getting dry, you can simply wet it under the tap.
  3. Place the sharpening stone with the coarse grit (the side with the lowest number) facing up and determine the sharpening angle for your knife. Knives made of hard steel (HRC 60 or higher) are sharpened at a sharp angle of 15 degrees. Japanese knives belong to this category. Knives with a lower degree of hardness, such as German knives (HRC 54-58) are sharpened at an angle of 20 degrees.
  4. For the actual sharpening there are two methods. The first is the traditional or Japanese style. Place the sharpening stone vertically on your kitchen counter.
  5. With one hand, grasp the handle lightly and with your other hand place your index, middle and ring fingers on the blade.
  6. Move the knife carefully back and forth over the sharpening stone. Do not apply too much pressure. Slide the knife slightly more crooked than horizontal over the sharpening stone while you sharpen. Do this over the entire length of the knife.
  7. Sharpen the knife until you feel or see a steel wire on the edge of the knife. You can see this on the other side of the blade that has been in contact with the sharpening stone. When this happens, you can turn the knife over and run the knife along the sharpening stone a few times again. This removes the steel residue from the blade.
  8. Repeat steps 6 and 7 with the other side of the blade
  9. Now it's time for the second sharpening technique. Place the knife over the entire length of the sharpening stone. Pull the entire blade over the sharpening stone in one go. From the tip to the handle. This method is called the pull method. You do this so that the blade is equally sharp in all places.
  10. Repeat step 9 on the other side of the blade
  11. Don't forget to dry both the sharpening stone and the knife well. Your knife is now ready to use again!

Read more in our blog ' How to Sharpen Kitchen Knives with a Sharpening Stone? '

Sharpen more than just knives with a whetstone

Originally, whetstones were not only used to keep knives sharp. A whetstone is used to keep all sharpening tools sharp. And then further processed by polishing. Think of an axe or spear. But did you know that you can also sharpen skates with a whetstone? Whetstones are available in all shapes and sizes. There is one for every sharpening tool. The whetstones from KookGigant are really meant to sharpen knives.

Benefits of Using a Whetstone

Using a whetstone offers several advantages over other sharpening methods, such as electric sharpeners or sharpening rods:

  • Precision : With a whetstone you have complete control over the sharpening angle and degree of sharpness, which ensures an optimal cut.
  • Sustainability of the knife : Unlike some electric sharpeners, a whetstone removes only a minimal amount of material, which helps your knives last longer.
  • Multifunctional : Whetstones can be used for different types of knives, from kitchen knives to pocket knives and even scissors.

Frequently Asked Questions about Whetstones

How often should I sharpen my knives with a whetstone?

This depends on how often you use your knives. For home chefs who cook regularly, it is recommended to sharpen your knives once every few months. For professional chefs, this may be weekly.

What is the difference between a whetstone and a sharpening rod?

A sharpening rod is primarily intended to maintain the sharpness of a knife between sharpenings. A whetstone is used to actually sharpen and restore a knife when it is dull.

Can I use a whetstone for all types of knives?

Yes, a whetstone can be used on a variety of knives, including kitchen knives, pocket knives, and even scissors. Just make sure you choose the right grit size for the type of knife.

How do I maintain my whetstone?

Rinse the whetstone with water after use and let it dry thoroughly. Store the stone in a dry place to prevent cracking.

Buy sharpening and whetstones at KookGigant

At KookGigant we understand the importance of keeping your knives in top condition. Our range of whetstones offers the perfect solution for both home cooks and professional chefs. Whether you are looking for a water stone, diamond stone or oil stone, at KookGigant you will always find the right tool for the job. Discover our range of high-quality whetstones and enjoy razor-sharp knives while cooking!