{"id":6820,"date":"2025-05-15T20:04:17","date_gmt":"2025-05-15T11:04:17","guid":{"rendered":"https:\/\/www.suehiro-toishi.com\/wp2\/?page_id=6820"},"modified":"2025-06-10T20:45:10","modified_gmt":"2025-06-10T11:45:10","slug":"how-to-use","status":"publish","type":"page","link":"https:\/\/www.suehiro-toishi.com\/en\/how-to-use\/","title":{"rendered":"How to Use"},"content":{"rendered":"\n
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How to Select a Whetstone<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Types of Whetstones<\/td>Coarse
Whetstones<\/strong><\/span><\/strong>
for grinding off a nicked edge or re-shaping (grit 60 to 240)<\/td>		Medium
Whetstones<\/strong><\/span><\/strong>
for general sharpening (grit 320 to 800), pre-final sharpening (grit 1000 to 1500)<\/td>		Finishing
Whetstones<\/strong><\/span><\/strong>
for final sharpening (grit 2000 to 6000), super-fine final sharpening (grit 8000 to 20000)<\/td><\/tr>
 <\/span><\/span>For Planes<\/strong><\/span><\/strong><\/td>Grit 60 to 180<\/strong><\/span><\/strong>
for grinding off a nicked edge or the back edge.<\/td>		 <\/span>Grit 600 to 1500<\/strong><\/span><\/strong>
2better to own at least two different whetstones from this grit range.<\/td>		 <\/span>Grit 3000 to 8000<\/strong><\/span><\/strong>
for elaborate final sharpening.<\/td><\/tr>
 <\/span>For Chisel<\/strong><\/span><\/strong><\/td>Grit 80 to 220<\/strong><\/span><\/strong>
for angle adjustment.<\/td>		 <\/span>Grit 60 to 1500<\/strong><\/span><\/strong>
hard ones can be used for final sharpening.<\/td>		 <\/span>Grit 3000 to 6000<\/strong><\/span><\/strong>
for final sharpening without damaging the surface.<\/td><\/tr>
 <\/span><\/span>For Stainless-steel Kitchen knives<\/strong><\/strong><\/span><\/strong><\/td> <\/span>Grit 120 to 240<\/strong><\/span><\/strong>
must-have item (both-sided ones are suitable)<\/td>		 <\/span>Grit 500 to 1500<\/strong><\/span><\/strong>
perfect for final sharpening.<\/td>		 <\/span>\u2500<\/span><\/strong>
not needed usually.<\/td><\/tr>
 <\/span><\/span>For Wrought Kitchen Knives<\/strong><\/strong><\/strong><\/td> <\/span>Grit 60 to 180<\/strong><\/span><\/strong>
only for grinding off a nicked edge.<\/td>		 <\/span>Grit 600 to 1500<\/strong><\/span><\/strong>
can be used for final sharpening with slow, elaborate sharpening.<\/td>		 <\/span>Grit 3000 or more<\/strong><\/span><\/strong>
for final sharpening to get a smooth and sharper edge.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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How to Sharpen Knives<\/strong><\/h2>\n\n\n\n
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