Wusthof Whetstone Sharpener

This is a medium grade ceramic whetstone suitable for sharpening all straight edged knives. This whetstone from Wusthof is two-sided the Gray side is coarse and the green side is fine. Grey side suitable for agressively removing metal from small flaws in the blade. The green side is used to acheive the sharp edge. By using gentle pressure, simply draw the edge of the blade in a 20-degree angle across the stone from the handle to the tip. Repeat this same motion on the other side of the knife. Immerse the stone in water before use for 10 minutes. Always place the stone on a flat surface make sure it is secure before sharpening. use the whole surface of the stone when sharpening to keep it from bowling out. For the best maintenance of quality cutlery such as Wusthof’s, experts recommend either having a knife professionally sharpened or using a whetstone for sharpening several times a year and then intermittently using a steel for realigning the edges. Cooks who want to do their sharpening at home will appreciate this ceramic whetstone for their best and most used cutlery pieces. The rectangular stone is 6 inches long, which makes it a sufficient length for sharpening most longer kitchen knives, such as an 8-inch chef’s knife. The two-sided stone has a coarse, gray grain on its top that removes flaws and dents from the blade. Cooks follow up by pulling the blade across the fine, pale green grain on the other side to hone the edge to the desired sharpness. For the best results, blades should be drawn across the whetstone repeatedly from tip to bolster in the same direction at a 15- to 20-degree angle until flaws are no longer detectable. This stone should be soaked in water before each use to remove any potentially clogging metal dust. --Cristina Vaamonde