How to Select a Whetstone
There are three types of whetstones we would like to recommend you to have as basics; coarse whetstones, medium whetstones, and finishing whetstones. Coarse whetstones best fits to grind off a nicked edge of iron blades. Medium whetstones is suitable for normal sharpening and can be used for a variety of knives from stainless-steel knives to iron blades. Finally, finishing whetstones is to keep a sharp edge for long and take it to the professional quality. These three types are must-haves and recommended to own at least one of each.
| Types of Whetstones | Coarse Whetstones for grinding off a nicked edge or re-shaping (grit 60 to 240) | Medium Whetstones for general sharpening (grit 320 to 800), pre-final sharpening (grit 1000 to 1500) | Finishing Whetstones for final sharpening (grit 2000 to 6000), super-fine final sharpening (grit 8000 to 20000) |
| For Planes | Grit 60 to 180 for grinding off a nicked edge or the back edge. | Grit 600 to 1500 2better to own at least two different whetstones from this grit range. | Grit 3000 to 8000 for elaborate final sharpening. |
| For Chisel | Grit 80 to 220 for angle adjustment. | Grit 60 to 1500 hard ones can be used for final sharpening. | Grit 3000 to 6000 for final sharpening without damaging the surface. |
| For Stainless-steel Kitchen knives | Grit 120 to 240 must-have item (both-sided ones are suitable) | Grit 500 to 1500 perfect for final sharpening. | ─ not needed usually. |
| For Wrought Kitchen Knives | Grit 60 to 180 only for grinding off a nicked edge. | Grit 600 to 1500 can be used for final sharpening with slow, elaborate sharpening. | Grit 3000 or more for final sharpening to get a smooth and sharper edge. |
How to Sharpen Knives
How to Maintain Whetstones
Please refer to the product details and additional information.