Review on 🔪 Enhance Your Culinary Skills with the Whetstone Chefic Sharpening Waterstones Sharpener by Thasapon Keitt

After a long search for whetstones, I decided on this one. As this will be my first experience with whetstones I have decided to go for a cheaper item compared to the much more expensive Japanese stones. I watched some videos on You Tube on how to use wet rocks like this one. Since I love to cook, a sharp knife is very important to me. I have both Global and Shun knives that I take great care of. I followed the directions and soaked the stones (I also bought BearMoo 3000/8000 grit stones) for about 15 minutes. I didn't use a rubber backing as I just placed the stone on a towel (which you must do as it gets dirty and wet). My knives were starting to lose sharpness but weren't quite dull yet, so I started with a 1000 grit stone and used both the 1 pass method and the back and forth sharpening method. You must have a glass of water nearby to constantly sprinkle on the rocks to keep them moist. I first sharpened using the 10-9-8-7.1 method (10 passes over the stone on each side, then 9, then 8, etc. When the stone got a bit dirty from the sand, I washed it and continued sharpening. After "I finished on a 1000 stone I repeated the process on a 3000/8000 stone. It took me about an hour to sharpen 5 knives. God my right shoulder was tired after that! But the results were amazing - Now the knives worked." literally cutting through the sheet of paper. After I was done I used a 400 grit stone to line the 3000/8000 stones and a 3000 stone to line the 400/1000 stone. You can see, when it is leveled properly because the black marks left by the knife will be ground away.I know I should buy a leveling stone in the future.Time will tell how long these stones last but so far I am see r satisfied with the results. Now I'm religious when using a knife sharpener after each use. About a dozen punches seem to be holding up. Much luck!