Review on 🔪 Newly Released Japanese King Knife Sharpener Whetstone Grit 6000 HT-43/S-45: Enhance Knife Precision and Longevity by Hank Mistretta

I use for culinary work and have never polished my knives with a 6000-8000 grit polishing stone. Basically 2000 grit was enough for me and I ran it on the stone every 2 weeks to keep the blade sharp. I don't see myself as a knife sharpener by any means, but it was a necessity and I can do it. I just bought this to see if there is a difference and if there is a person. With a 2000 grit stone you can still feel the burrs/small edges that form during the grinding process (especially if you have left your stone unpolished and created a lot of uneven surfaces). You can see the burr/edge removal after piercing this stone with a knife on the first pass. This makes the knife buttery soft and glides over the food. Although I no longer work in the catering industry, this stone has definitely improved the quality of my knives and the joy of cooking at home. -Tag and it works great with it. I also have a very heavy German steel knife that I use primarily for deboned proteins, which also works reasonably well but takes a few extra cycles to polish compared to Japanese steel knives.