キング砥石 HT-65#1000#6000 WHET Stone, Light Brown and Dark Brown, One Size

Firstly I’m so glad the sender wrapped it in bubble wrap. I saw photos of customer receiving badly damaged stones.Mine was wrapped securely.When using this stone, you need to submerge it in water. If you use a container that is just slightly bigger and deep enough to cover the stone with water you will actually see the stone absorbing the water as the level will drop. Keep filling the container until the stone stops absorbing. Then it’s ready to use.Make sure to use all of the stone to prevent it wearing unevenly. Intermittently turn the stone round after a few minutes use. It’s good practice to use some sort of good quality fine diamond stone to flatten the water stone regularly too. This will gently flatter the water stone faces without wearing them.I was very happy with my results. It’s a slower process to get that fine polished finish, but it’s fun to do. My chisels were polished to a razor finish and with practice they will be even better.

I put off buying one for a long time, once used to it you'll never go back to blunt knives!Good stuff this one👌

Tested it out yesterday on an old knife and was very happy with how sharp it got. I didn't have to wait too long for it as well, and the seller very kindly refunded my customs and handling fee. My whetstone was not damaged at all which I was happy about.

this is great! read some reviews on reddit which said this was the best affordable pick. I soaked the 1000 grit for 5minutes and just splashed water onto the 6000 grit and it sharpened by chisels perfectly! the instructions are in japanese so i’m not totally sure what exactly are the instructions. would recommend using a leather strop additionally to the 6000 if you’re tedious like me and want to remove the burr but this easily got my chisels up to a mirror finish.

I have found these whetstones are more durable than most cheaper alternatives. The 1000 grit is wearing faster than the 6000 grit side, this is to be expected though, as this side is used to remove more material.The 1000 grit side is ideal for knives that require minor adjustments to the beval, it will remove material reasonably quickly, and it doesn't take long to raise a burr.The 6000 grit side is ideal for polishing, or maintaining a blade that only requires a few passes to bring it back to a shaving edge.If a knife needs a completely new edge, I use a coarser grit stone, or a diamond plate before using the 1000 grit side of this stone. This is quicker and saves unnecessary wear on the whetstone!For the price, this is one of my favourite whetstones. For most sharpening tasks this is all you need!After years of sharpening, I will say the following....Whetstones are not ideal for beginners! If you are just starting out, a set of abrasive diamond plates will last longer, and (most importantly) will stay flat making it much easier to practice maintaining a consistent angle.

I've used a few stones over the years and this one is by far one of the better ones, it leaves the blade with a mirror polished edge.

Before I give this a full review I'd like to weigh in with opinions on soaking this stone.The instructions suggest, as far as I can tell, to soak the stone for several minutes. What I have found is that soaking for 2-3 minutes on the 1000 grit side ONLY is the best way to use this stone. the 6000 grit is far denser and doesn't appear to require any soaking at all, just a heavy splash of water as it dries while in use.This stone is fantastic. The 1000 side is a fast cutting, very responsive material that quickly brought out a burr on even my 61 HRC knives. The 6000 side is smooth as glass, has very minimal feedback but leaves the edge keener than a dog's sense of smell.A stone of this quality is an absolute steal. I'll be sure to come back to this review in a few months and comment on the longevity and flatness of the stone after a lot of use.

Very pleased with this, delivery was very quick and it works a treat. Having used a steel on my knives for a long time some of them needed to be properly resharpened. I bought one of the 'pull through' sharpeners but always felt that the method is pretty crude so I did a bit of hunting around and found that wet stones are the preferred tool of chefs so I bought this. I started on a very cheap but very useful old Habitat knife just to get the hang of the technique gave it 5 minutes on each grit then a quick finish on the steel. Immediate improvement - sliced through blueberries without squashing them. Then onto an old favourite, an old Kitchen Devils Professional, again, great results but probably needs another cycle through the process. It will be interesting to see how I get on with some of the long bladed knives, I suspect that it requires a bit more technique and practice to do these evenly. Overall, very pleased, the only, minor, point is the wood effect, plastic stand. It works fine but the wood effect is a bit naff - plain black or white would be better....oiled wood would be even nicer!