Collection: Grinding stones

Do you often use a dull kitchen knife? That makes cutting difficult, messy, and even dangerous. The solution? A sharpening stone! With a sharpening stone,

Frequently asked questions about Grinding stones

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

A sharpening rod is primarily intended for maintaining a knife's sharpness between sharpenings. A whetstone is used to actually sharpen a knife and restore it when it's dull.

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

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

Sharpening stones to sharpen knives

A whetstone sharpens a knife and keeps it sharp. A whetstone, also called a whetstone , is a professional and refined way to sharpen your knives. It's one of the oldest methods of knife sharpening and is often used on professional chef's knives and Japanese knives. Sharpening with a whetstone is therefore a centuries-old practice, and it still works best. Knives become truly razor-sharp again.

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

Thinking of buying a sharpening stone ? It's a good idea to first consider which knives you'll be sharpening with it. Japanese and European knives have different angles. The sharpening angle for a Japanese knife is 15 degrees, and for a European knife, 20 degrees. These angles are easy to maintain when using a sharpening stone. You keep the knife at the correct angle by gently moving it back and forth. With other knife sharpeners, maintaining these different sharpening angles isn't as easy. For example, with a pull-through sharpener, you pull the knife through the sharpener and can't adjust the angle yourself. Therefore, 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 them is the grit size, ranging from a small, fine grit to a large, coarse grit. KookGigant sharpening stones come in five sizes with different grit sizes. Coarse grits are used for blunt knives, while fine grits are used to keep a knife sharp. The type of sharpening stone you need depends entirely on the condition of your knife. KookGigant sharpening stones are double-sided, meaning they have two different grit sizes. Choose the right grit 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 whetstone with a 2000/3000 or 3000/8000 grit is sufficient. For a dull knife, you'll need multiple whetstones to sharpen it and get it sharp again. Sharpen a dull knife from grit 2000 to 3000 to bring it back to a razor-sharp state. Then, sharpen it razor-sharp with the 3000/8000 whetstone .

Japanese sharpening stones and more brands

A sharpening stone for chef's knives originated in Japan. Japanese chefs have used sharpening stones there for centuries. The reason is simple: a Japanese sharpening stone delivers the best results. It's the perfect way to get your chef's knife razor-sharp and chop your ingredients without resistance.

A whetstone offers the most control while sharpening. This control is important for the longevity of your chef's knives. Every time you sharpen a knife, you remove a layer of steel from the blade. The whetstone gives you control over the angle and the amount of pressure you apply. The more often you sharpen, the sooner your knife becomes unusable. If you maintain your chef's knives properly, you only need to use a whetstone once or twice a year. Naturally, you'll use a whetstone with the finest profile to keep your knives razor-sharp.

Besides a whetstone, there are other methods for resharpening your knife. For example, a pull-through sharpener or an electric knife sharpener. The disadvantage of these two methods is that you often remove more steel from the knife than is actually necessary. Using a whetstone gives you more control over how much steel you remove. On the other hand, a disadvantage of the Japanese whetstone is that it takes longer to sharpen than other sharpening methods.

Our range includes many different Japanese sharpening stones from various high-quality brands such as Wusthof , Shinrai , 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 their durable diamond coating, these stones easily sharpen even the hardest steels, such as Japanese knives or ceramic knives. They are not only fast and precise but also long-lasting, making them a reliable choice for both amateur and professional chefs. With a diamond sharpening stone, you'll 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. Below, we'll explain step-by-step how to sharpen your knife with a sharpening stone.

Choose a sharpening stone grit that suits the condition of your knife. Is your knife very dull? Then choose a sharpening stone with a coarse grit. Want to sharpen it even more? Then you can use a finer grit.
Place the sharpening stone in a layer of water and let it soak for 10 to 15 minutes. A sharpening stone should always be damp while sharpening. If you feel the sharpening stone is getting dry, simply wet it under the tap.
Place the whetstone 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 15-degree angle. Japanese knives fall into this category. Knives with a lower hardness rating, such as German knives (HRC 54-58), are sharpened at a 20-degree angle.
There are two methods for actually sharpening. The first is the traditional, or Japanese, style. Place the sharpening stone vertically on your countertop.
With one hand, grasp the handle lightly and with your other hand place your index, middle, and ring fingers on the blade.
Gently move the knife back and forth across the whetstone. Don't apply too much pressure. Slide the knife slightly diagonally across the whetstone as you sharpen. Do this along the entire length of the knife.
Sharpen the knife until you feel or see a steel thread on the edge of the blade. This will be visible on the other side of the blade that was in contact with the sharpening stone. When this happens, turn the knife over and run it along the sharpening stone several times again. This will remove the steel residue from the blade.
Repeat steps 6 and 7 with the other side of the blade
Now it's time for the second sharpening technique. Place the knife across the entire length of the stone. Pull the entire blade across the stone in one go, from the tip to the handle. This method is called the pull method. You do this to ensure the blade is sharpened evenly in all areas.
Repeat step 9 on the other side of the blade
Don't forget to dry both the sharpening stone and the knife thoroughly. 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

Traditionally, whetstones weren't just used to sharpen knives. A whetstone is used to sharpen all sharpening tools, and then to polish them further. Think of an axe or a spear. But did you know you can also sharpen ice skates with a whetstone? Whetstones are available in all shapes and sizes. There's one for every sharpening tool. KookGigant's whetstones are specifically designed for sharpening 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 the 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.

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're looking for a water stone, diamond stone, or oil stone, at KookGigant you'll always find the right tool for the job. Discover our selection of high-quality whetstones and enjoy razor-sharp knives while cooking!