Minonokuni 1000 Grit Waterstone

The 1000 grit waterstone is the everyday stone for keeping an edge sharp. It is coarse enough to bring back a dull blade and fine enough to leave an edge that is functionally sharp, which makes it the stone to buy first and the one that sees the most use.

Japanese sharpening stones fall into three levels of abrasion. There is a coarse stone for repairing chips or reshaping a badly worn edge, a medium stone for maintenance and re-establishing a working edge, and a finishing stone for polish. This stone sits at the middle stage, so it covers the routine sharpening of most kitchen knives.

Using It

Soak the stone until the stream of bubbles stops, then keep the surface wet throughout sharpening. Hold a steady angle and work the full length of the edge until a small burr forms along the opposite side, then repeat on the second side. Let the stone air dry fully before storing it.

For a higher polish, pair it with the Minonokuni 4000 grit waterstone; for chips and broken tips, add the Minonokuni 220 grit waterstone. It suits both Japanese and Western knives, including the single-bevel Ume 150mm deba, the line we recommend for learning to sharpen.