Whetstones are essential for keeping knives sharp and making them last longer, but we sometimes hear that there are so many different types that it is difficult to understand the differences and how to choose one.
Therefore, this time we will tell you the points to consider when choosing a whetstone.
1. Particle size
This may be an unfamiliar term, but it is a numerical representation of the roughness of the surface of a whetstone. The # 1000 number written on the whetstone package is the grain size.
The smaller the number, the rougher it is, and the larger the number, the finer it is.
The reason why there are various particle sizes is that efficiency can be increased by using different types of knives depending on the condition of the knife.
Those with a small grain size are called ``coarse whetstones,'' those with intermediate grain sizes are called ``medium whetstones,'' and those with large grain sizes are called ``finish whetstones.''
| rough whetstone | Medium whetstone | finishing whetstone |
| #120～#600 | #800～#2000 | #3000～ |
| Used to repair rust and chips on blades | Use when the blade becomes dull or for regular cleaning. | Use when you want to pursue sharpness and depending on the ingredients. |
2. size
There are three basic sizes of whetstones, although they vary depending on the manufacturer.
1 hook: 205mm x 50mm x 25mm
2 hooks: 205mm x 50mm x 50mm
3 hooks: 205mm x 75mm x 50mm
Various sizes other than those listed above are available from each manufacturer, but basically, the size of the face is based on the size of the knife, and the size of the face is based on the size of the knife. Long ones can hold 3 or more pieces.
The thickness is based on the frequency of sharpening, and we recommend 2 or more blades for use in restaurants, and 3 or more blades for places where sharpening is frequently performed, such as fish stores and butcher shops.
3.Hardness
Just like knives, whetstones can be hard or soft.
However, I'm not talking about the feel, but the sharpness that comes from the manufacturing method.
A soft whetstone releases sharpening fluid easily, making it easy for even beginners to sharpen evenly, and is also compatible with soft knives such as stainless steel.
Hard whetstones are recommended not only for knives, but also for chisels and planes, as they make it easier to maintain flatness and produce highly accurate finishes.
There are probably many other ways to choose, such as whether the knife has a stand or not, and how to clean it, but the basics are to check the three points above and use a whetstone that matches the type and condition of the knife, so that you can find your knife more smoothly. I hope you can finish it off.
