Sharpening Stones

The everyday stone for keeping your edge sharp: Minonokuni's 1000 grit waterstone is the best grit for routine maintenance and for restoring an edge on a knife that has gone dull. In a typical Japanese sharpening setup, stones are generally grouped into three levels of abrasion: a coarse stone for repairing chips or reshaping a badly worn edge, a medium stone for everyday maintenance and re-establishing a working edge, and a finishing stone for polish and refinement. This 1000 grit stone sits at that middle stage, and for most home and professional cooks it is the only stone needed on a regular basis. It is coarse enough to bring back a genuinely dull blade, yet fine enough tho create an edge that is functionally sharp.  As a traditional waterstone, it needs to be soaked in water before use, typically until the stream of bubbles rising from the stone stops, usually a few minutes. Once soaked, keep the surface wet with water throughout sharpening, and let it air dry fully after use before storing it. Made in Japan and sized at 210mm by 70mm by 20mm (8.25 by 2.75 by 0.8 inches), this stone pairs naturally with a coarser stone for edge repair or a finer stone, such as Minonokuni's own 4000 grit, for a higher polish. Learn More