Review on Sharp Pebble Sharpening Waterstone Whetstone by Dawn Fischer

Good day. On sale there is a huge number of all possible "sharpeners" for knives, both electric and manual. The simplest and most affordable sharpener consists of a plastic handle with hardened metal or ceramic plates embedded inside, the so-called V-shaped sharpener. Such sharpeners sharpen, and quite sharply, but not for long, and most importantly, they greatly spoil the knife blade. Since, during sharpening, metal grinding occurs along the cutting edge, and rather roughly, when cutting, such a cutting edge easily breaks off into your freshly cooked food just along these longitudinal slots, making the knife blunter. You can easily find much more information about the correct sharpening on the Internet. In general, after several tests on myself, such V-shaped sharpeners, it was decided to switch to the oldest and most proven method - this is sharpening on abrasive bars. The local hardware stores are full of ordinary sharpening stones, but they are all too coarse grit. Grain, the roughness of the bar is usually measured in Grit (grit size). So the simplest bars for 100 r usually have around 100 grit and usually they are not of the best quality, they are constantly salted and no longer sharpen after several approaches. Such stones are only needed to form a sharpening edge, after sharpening they can be completely cut, but the cut will not be as easy, soft and sharp as if the knife was just bought. To finish the cutting edge "like from a store" I bought myself a Suehiro SKG-27 stone , two-sided stone - 1000 grit, on the other 3000. I ordered it on EbaY :) because in Russia such stones are 2 times more expensive at retail. The size of the stone for SKG 27 is 5 by 15 cm, there are such stones in a slightly smaller size, this one seemed to me more acceptable and more similar to the usual size of our Russian stones. On the back, the principle of master sharpening, of course everything is in Japanese, only a real samurai can sharpen like that :) In general, sharpening a stone by hand is of course more difficult than using an electric sharpener, but much cheaper in terms of money. I would not recommend this stone to an ordinary housewife, because there is much more fuss with it. Firstly, it is difficult to maintain the sharpening angle by hand, if the hand constantly walks, then you will not achieve a good cut. For such cases, THIS THING was invented. Secondly, this stone is water, that is, it must be soaked in water for at least a couple of minutes, then sharpening will be much easier and more correct. Naturally, all this takes much more time, but your knife will be sharpened correctly and the sharpening will last much longer. How much longer, of course, depends on the quality of the metal of your knife, if you sharpen a kitchen utensil for 100 rubles, then it will become dull faster than expected, so of course I don’t undertake to advise you to buy this stone in order to sharpen cheap knives. Included with the stone is a stand, not the best quality. When wet, it begins to slide slightly along with the stone, which, of course, does not have the best effect on comfortable sharpening, but it can be sharpened. In general, I can say that a side of 1000 grit is enough just to edit your knife after the final sharpening, it takes much less time. The side in 3000, IMHO, serves only to get a mirror surface of the cutting edge. The 1000th side removes the metal well, you can immediately see the black suspension. Of course, it’s only good for editing, if you want to create a cutting edge on this side, then it’s better to quit this business - it’s long and tedious, stones from 100 grit are needed for these purposes. For me, as for a non-professional sharpening, this stone is enough for my eyes, I made an edge with an ordinary stone from a household magician, brought it almost to perfection with this stone :) I think the price is justified, if this stone is not specially broken, then for kitchen knife sharpening, it will last for a long time. Thank you all for your attention.