Heres why I wasn't impressed at first. I only used it for a few minutes on each side, which resulted in nothing. I watched a video online with a master chef using his stone, and he sharpened his knife for 10 minutes on each stone before moving up to a finer grit. I took this hint, and used sharpened my knife on each side of this stone for 10 minutes, which led to perfection.
Next we sharpen the opposite side of the blade. Just as you did before, sharpen the knife keeping an angle of 10' to 15'. Push the point you want to sharpen with your first, second and third fingers. While keeping the angle and pushing the point with your fingers, stroke the blade until it reaches the other edge of the whetstone. Then pull the blade back until it reaches the edge of the whetstone. This back and forth is counted as one stroke. Repeat it for about five strokes until you can see or feel some small burrs (edge curvatures).. Then move the position of your fingers to where you have not sharpened yet, and repeat this five strokes of sharpening processed from the tip to the base of the blade. When your whetstone becomes dry, occational watering during  sharpening process will also help and improve smooth sharpening.

I love this whetstone pendant!! I’ve been wearing it a couple weeks now and this thing not only performs like a champ but looks really cool. I originally left a 3 Star review like a jerk because I didn’t like the fact that my stone was all white. Idve rathered some markings but after wearing and using this thing the markings are something I could really care less about. This piece is super functional, extremely well crafted and looks great as an edc sharpening stone/necklace!! You guys rock!!


I bought these knives based on the reviews on the web. As you can all see, the reviews are very positive. So, I purchased these with VERY high expectations. I was reluctant based on how expensive these knives are. After using them now for several months I am blow away by the quality of these. It has changed my whole view of how important great knives make to my meal preparation. I can say without reservation that these knives are a bargain. These are a great investment in yourself and your family. Man, are these sharp! Recommend these without reservation.

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I use to work in the culinary industry and never finished my knives with a 6000-8000 grit (polishing) stone before. Mostly 2000 grit was good enough for me and I would usually run it by the stone every 2 weeks to keep the edge sharp. By no means do I see myself as a expert at sharpening knifes but it was a necessity and I can do it. I purchased this just to see if there was a difference and man is there. With a 2000 grit stone, you can still feel the burrs/slight edges that form from the sharpening process (especially if you didn't take care of your stone and formed a lot of uneven surface). You can see the removal of the burrs/edges after running your knife through this stone just on the first pass. It makes the knife buttery smooth and glide through food. Although I don't work in the restaurant business anymore, this stone has definitely improved the quality of my knifes and how I enjoy prepping meals at home.
I've been using this stone for months and have started to find that, while the fine side does provide a nice sharp edge, the 400gr side is wearing my knives unevenly, which causes me to be unable to finely sharpen the entire length of the blade when moving to the fine side. The logo that is put in the middle of the 400gr side of the knife is causing more material to be removed than the rest of the blade when I'm sweeping across. I even verified this by going straight down the length of the fine side and watching the wear pattern come from the material coming off of the knife onto the stone.
I don't really love or hate the plastic base that they come with, that seems to be somewhat polarizing in the reviews. I'm okay with it, and I'm fine that the stone is glued to it because I flatten the stones when I need to, but I can see why it would be nice to be able to flip the stone too. The rubber that they use for feet isn't the best at gripping when wet so get some kind of non-slip mat to put these on when you're sharpening to keep them from moving around.
My father had visited and given us some tips on how to dampen the whetstones and sharpen the blade. — Cain Burdeau, Fox News, "An ancient way to cut grass, scything's also a state of mind," 19 June 2018 My father had visited and given us some tips on how to dampen the whetstones and sharpen the blade. — Washington Post, "Scything Zen: Ancient way to cut grass also a state of mind," 19 June 2018 Depending on the type of whetstone, apply a few drops of oil or water to the stone first. — Cindy Daniel, Sunset, "How to Maintan Your Garden Tools," 22 Jan. 2018 The gamekeeper sharpens the blade with a whetstone and shows him how it is done. — Josephine Livingstone, The New Republic, "Does Crafting Make People Happier?," 9 Apr. 2018 Whetstone was later given a chair in front of the box. — Dan Campana, Aurora Beacon-News, "Attorney: Jury 'tainted' that convicted Aurora man of murder," 12 May 2017 Willcox #USBP agents arrest 1, seize hearse with over 67lbs. of marijuana in smuggling effort near Whetstone # — Lisa Gutierrez, kansascity.com, "Grim reefer: 67 pounds of pot found hidden in casket, border patrol says," 4 May 2017 Willcox #USBP agents arrest 1, seize hearse with over 67lbs. of marijuana in smuggling effort near Whetstone # — Sammy Nickalls, Esquire, "Someone Tried to Smuggle 67 Pounds of Weed In a Coffin," 1 May 2017
Whetstones are a gentle and an effective way to sharpen knives. WÜSTHOF whetstones consist of a combination of high-quality abrasive grits. Much like other sharpening techniques, whetstones offer a fine grit (honing) and a coarse grit (sharpening). The coarse grit is used to grind away material from the knife, allowing it to reset the edge. The fine grit can be used for regular maintenance or after sharpening in order to realign the microscopic teeth on the blade.
I've been using this stone for months and have started to find that, while the fine side does provide a nice sharp edge, the 400gr side is wearing my knives unevenly, which causes me to be unable to finely sharpen the entire length of the blade when moving to the fine side. The logo that is put in the middle of the 400gr side of the knife is causing more material to be removed than the rest of the blade when I'm sweeping across. I even verified this by going straight down the length of the fine side and watching the wear pattern come from the material coming off of the knife onto the stone.
My order came in incomplete. I contacted the company and had a response within a couple hours. They immediately responded, researched and started the replacement process. I had my order replacement within 1 week or so. Every email was answered the same day. I so highly recommend this company. LOVE MY PRODUCT AND LOVE THE SERVICE MORE. GREAT COMPANY.

You've acquired a good chef's knife, you're using it almost daily to make tasty dinners for the family, and it's stored in a nice knife rack or a magnet for safekeeping. So why stop there? Keeping that knife's edge fine will make cooking not only safer but, let's face it, much more fun. Whether you've spent £150 on a high-end knife or under a tenner on a dinky paring knife, keeping it sharp is crucial. 
Whichever method you choose, be it a waterstone (also known as a whetstone), or a pull-through (either V-shaped or ceramic wheels) it's important to regularly hone your knife with a honing steel, which we'll also cover below. You'll be pleased to hear that you won't have to reach for the stones too regularly – once every two or three months should suffice. 

We begin our whetstone sharpening process with a 400 grit stone to shape the edge of the blade and develop a burr along the edge of the knife. Once the shape is set and we have a burr along the full length of the knife we move on to the 1000 grit stone to refine the edge and begin removing the burr, followed by the 5000 grit fine stone stone to give a beautiful sharp edge on the blade. We finish off each knife on a leather stropping block which removes the final remnants of the burr and gives a strong and lasting edge.
I can personally verify that this will get your knives very sharp. I will spare you all the gory details, but the picture is of the instructions the ER sent me home with after stopping the bleeding and patching me up. I have to say, that’s not what I had in mind regarding “Thanksgiving tips”. So: not only will knives slide easily through spinach, but they will go through finger and fingernail like a hot knife through butter after being sharpened by this whetstone. Very clean, straight cut. Impressive, really. Just take it slow and don’t be a moron like me.

This is an excellent stone for sharpening any knife especially given it has the two sides (1000 and 6000) so it’s basically 2 stones in one which cleaned up the dull edge of my favourite knife in no time. The knife guide takes all the guessing out of trying to work out the correct angle which I needed. The other thing about the Mikarto whetstone kit is the base which doubles up as the storage for the angle guide and fixing stone so you don’t loose them when stored away and also has a the rubber feet to stop it moving when being used no. I think it’s a bargain for the price especially with the amazing packaging which makes it perfect for a gift for anyone that likes cooking and loves their knives. Highly Recommend!


Why, then, do so many of us shy away from the task? To put it bluntly, it's because it's a rather daunting process for the beginner. Your image of knife sharpening may consist of a hyper-masculine chef slashing away violently at a steel rod (we're looking at you, Gordon). Conversely, you might have seen cooks meticulously and methodically stroking their blade up and down a Japanese waterstone with more intricate attention to detail than a Flemish landscape. 
These are unquestionably great starter stones. After all the sharpening done over the course of a couple days, they're still perfectly flat, showing little to no signs of wearing down. Mind you I did watch tons of how-to videos online before undergoing the endeavor, so I knew how to try to make the stone wear evenly. But, my 15 year old nephew who was working on the Ontario, as I told him he could have it, if he wanted to fix it up, didn't watch all those videos and I didn't see any uneven wear on his stone after working it about a half hour either.
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