Review on 🔪 HOSOM Japanese Whetstone Flattening Tool: Enhance Sharpening Performance with Ease by Robert Long

Blunt kitchen knives are very dangerous and I've had two sets that have been terrible for a long time. I've tried store-bought sharpeners and whetstones. These stones have restored all my knives to like-new condition. Follow safety precautions, watch videos, and be consistent. I've used the marking method, where you put a mark on the blade of a knife (a little more than just an edge) and sharpen until the mark disappears (see video). Don't be afraid to start at 400 if you're like me and haven't had a good grind in a while.