A whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.
Grit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.
- Removes metal in a controlled way to set a genuine new edge
- Suits hard Japanese steels where a pull-through sharpener does damage
- Use wet and let the weight of the knife do the work
- Made in Japan