The Naniwa Basic Combination Whetstone is a double sided stone built for sharpening beginners who want to get comfortable bringing a dull knife back to a usable edge. The medium side is 1000 grit, designed to restore good sharpness to a dull blade, and the finishing side is 3000 grit, designed to refine that edge into something noticeably sharper and more polished.
This stone works on both carbon steel and stainless steel kitchen knives, along with other knives, woodworking tools, and scissors, but it is not suitable for ceramic blades or knives with a special coating. Like most Japanese water stones, it needs to soak in water for about 10 minutes before use, and a splash of water now and then keeps the surface working well while sharpening. It is made in Vietnam under quality supervision from Naniwa in Japan, which keeps the price accessible while staying true to Naniwa standards.
How to Sharpen:To sharpen a double edged knife, divide the blade into three sections, tip, middle, and heel, and work through each one individually rather than trying to sharpen the whole edge in one long stroke. A 15 degree angle between the blade and the stone is a good starting point for most kitchen knives. Sharpen both sides with the same number of strokes to keep the edge even, and add water if the surface starts to feel dry. The goal of sharpening is to raise a burr, a small ridge of metal pushed to the opposite side of the blade, which is a sign the edge has fully formed and is ready for a final pass to remove that burr and finish the edge.
This stone works on both carbon steel and stainless steel kitchen knives, along with other knives, woodworking tools, and scissors, but it is not suitable for ceramic blades or knives with a special coating. Like most Japanese water stones, it needs to soak in water for about 10 minutes before use, and a splash of water now and then keeps the surface working well while sharpening. It is made in Vietnam under quality supervision from Naniwa in Japan, which keeps the price accessible while staying true to Naniwa standards.
How to Sharpen:To sharpen a double edged knife, divide the blade into three sections, tip, middle, and heel, and work through each one individually rather than trying to sharpen the whole edge in one long stroke. A 15 degree angle between the blade and the stone is a good starting point for most kitchen knives. Sharpen both sides with the same number of strokes to keep the edge even, and add water if the surface starts to feel dry. The goal of sharpening is to raise a burr, a small ridge of metal pushed to the opposite side of the blade, which is a sign the edge has fully formed and is ready for a final pass to remove that burr and finish the edge.
- Brand: Naniwa
- Line: Basic Combination Whetstone
- Model: MV510 / MV530
- Type: Combination Water Stone
- Grit: 1000 / 3000
- Made In: Vietnam (Naniwa Japan Supervised)
- Suitable For: Carbon and Stainless Steel Knives, Woodworking Tools, Scissors
- Not Suitable For: Ceramic Knives, Specially Coated Knives
- Soak Time: 10 Minutes
- Recommended Angle: 15 Degrees
- Dimensions: 185 x 65 x 30 mm
- UPC: 4955571298911
