King 1000 Grit Whetstone with Plastic Base

No doubt the most used tool I carry with me daya to day is my pocket knife. A key issue with pocket knives is maintaining a finely honed edge. The Sushi Sashimi stone costs much less than other professional level sharpening stones, but performs equally well. It is rather portable, and seems to hold up well in field use. It is a wonderful alternative to +$60.00 competitors.

It has also returned the razor edge to all of my kitchen knives. Last night I sliced a roast into paper thin slices using an Old Hickory butcher knife. Great product!

I recently went to a knife skills class taught by Bob Kramer and of course had to go out and purchase whetstones and a 12 in ceramic hone like he had. I purchased this whetstone and a King 6000 Grit whetstone because I didn't think my knives were dull enough to require a 250 grit stone. Now that I have sharpened all of my knives, I think a 250 grit stone would be in order also.

Because I am very new to sharpening my own knives it is hard to review this whetstone too critically. However, I think it is a good stone for a good price which is why I purchased it and it has met my expectations. I am glad I purchased one with a base because it raises the stone off of the counter to more easily sharpen the knives. I didn' know when I bought it but the the stone is securely attached to the base.

I have used this stone exclusively on my kitchen knives which are mostly Shun and a few Henckels.

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This is my first whetstone type sharpener. I have no idea how it stacks up against more expensive ones, but it works and the base does a good job of keeping it stationary. This is a 1000 grit stone, which sharpens (a 200-range stone is for blade repair, and the 4000-range stones are for polishing).

The whetstone is far better than the other types of sharpener I have tried. It only requires some basic physical coordination, and gives very good results with only a few minutes of work. There are many videos online that demonstrate good sharpening technique, and they did not guide me wrong.

Moreover, the process oddly satisfying. Anyway, whetstones can be used for any blade type: kitchen, utility, santoku, even an axe. This is the way to go for sharpening.

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These King Stones are legitimate Japanese Water Stones made in, you guessed it, Japan. They are extremely versitile and are the highest quality stones I have used. However, there are a few more good companies out there. Water stones are true to the craft of knife honing and sharpening and is a useful skill to teach yourself. I highly recommend watching virtuovice (YouTube Name) on YouTube for excellent tutorials on how to sharpen with stones.

The lower grit stones like the 250 and 400 are great for taking out chips in the blades or reprofiling the edge to fit your needs or preferences. As a camper who beats on knifes and axes, I really need this benefit to take out those chips and these stones do so beautifully.

A good stone grit to breach the gab between the lower grits and the finishing stone is the 1000 grit. This will help smooth out the edge and give it some great sharpness. It also makes finishing the edge with a 3000 or 4000 grit stone an easier and less time-consuming step in the process. Finally, you should use a leather strop with a green and black compound to really get a good edge.

Bottom Line and Reccommending Sharpening System:

1.) 250/1000 grit King Water Stone

2.) 3000 or 4000 grit King Stone

3.) Leather strop with compound

You only really need the 250, 1000, and 3000 (or 4000) grit stones with the strop. I have seen the strop put a better edge than 8000 grit stones. Keep in mind a strop is only 30 bucks or so, and you could almost spend $100 on an 8000 grit stone. This reccommended sytem will make a butter knife scary sharp if you wanted it too. However, the stones are expensive and will loose shape over time depending on how much you use them. But the time you use them will definitely yield better results than a spyderco Sharpmaker (I have one). I also reccommend some sort of a stone holder like the Steelex Sharpening Stone Holder (If needed). This works well and makes it easier to work with.

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I have never sharpened a knife before it was always my husband's job. I got into making sushi and decided to learn. After some research I went with this whetstone.It is inexpensive and has good rating and feedback.

I was surprised to find it glued to it's base.After I started using it I realized this helps to keep stone in place.

I watched few videos on how to sharpen knifes and was able to get my dullest knife very sharp again just with this stone and sharpening steel.Not quite razor sharp but great for any slicing I do in kitchen.I guess you will need a finer grit stone to make your knife sharp enough to effortlessly slice paper.

Soak it it water first for about 20 minutes,put paper towel underneath to catch water,as paper towel dampens it will also keep plastic base from sliding around your countertop.It took me about ten minutes and more then few hundred strokes on each side to sharpen my very dull knife.

Moisten your stone with water often and do not lose patience.Watch few videos to help you figure out right angle between blade and stone I find that very important as well as consistency of strokes.By that I mean always sharpen your knife with similar strokes in same direction.