Review on 🔪 Unlock Optimal Blade Performance with Whetstone Premium Sharpening Stone Waterstone by Josh Schaefer

I really like this set. I've had a set of whetstones to sharpen my Japanese (single edge) and professional chef knives for years, but these were two stones, 1000 and 6000 grit. While learning how to do it properly is an acquired skill , It Really Is One of the best ways to get the sharpest edge is to apply the right angle to the blade you're sharpening. Although they were a good set the stones were very careful, one cracked and I didn't have a leveling stone. Also, until recently, I never really understood how amazing (and how important) it was to use a skin bandage to complete the grinding process. Not only does it add a distinct shine to the blade, it also removes the last burr, leaving a strong edge that is literally razor sharp. This set comes with a strap that can be attached to a stationary object and a green whetstone. There are no good instructions. You will receive a small booklet that will teach you basic skills at a high level, but no beginner will ever know how to use this set just by reading this guide. There are tons of whetstone tutorials on YouTube or your knife maker's website that you can use instead of trying to figure it out yourself. There are no instructions at all as to what to do with the leather straightening tape and the green compound provided. kit. In short, you're basically rubbing the entire rough side of the skin with this stick, moving the blade from toe to tip in an upward motion (instead of bringing the blade down into the skin). Elevate the blade with each stroke and do not rub the tip of the blade against the fibers of the skin. Another good thing about sharpening is that you'll probably never need to use 8000 grit to sharpen your knives. As a test, I dulled the crappy Farberware kitchen knife my wife uses to cut fruit by banging the edge against our countertop a few times (it was pretty dull). I soaked both stones in room temperature water for about an hour (somewhere says 10 minutes but after an hour they looked a lot healthier). Did about 10 hits each side but decided it was too aggressive so switched to 1000 grit, did 3 sets of 60 hits back and forth each side and scraped the blade every 60 hits (about 20 degrees) underwater. The blade still had a slight burr, but it was quite sharp. Switched to 3000 and only made 60 hits on each side and checked the blade. It was really touching. To slowly knock down each ridge, I did 10 strokes for each, then 5 for each, then stroked each side and I was able to cut the hair on my arm! There was no reason to go to 8000 when I had that sharpness - so I cut it and WOW. This lousy knife was so sharp that its own weight would cut a tomato if dropped 3 inches (my sharpness test is I CAN'T LAUGH). I'm not saying the blade will stay on a crappy knife, but it was a great test for the stones. I'm sure the harder steel will require a bit more attention, but not too much :) Anyhow, good luck with your decision. I hope this helped.