A combination whetstoneideal for honing knives and maintaining sharp edges.

—DETAILS—

A whetstone is considered by many chefs (and us!) to be the best way to sharpen a knife, as it sheds the least amount of metal from a knife while respecting the shape of the blade. Made of hard ceramics, this Japanese-made stone ensures speedy results and does not wear out easily. This is especially important for Japanese knives, which have tapered V-shaped edges.This stone features a higher grit number on both sides for professional-grade results. One side has 3000 grit for sharpening moderately dull knivesbut if your knife has chips or is severely dull, go for a whetstone with a smaller starting grit. The other side has a fine grit (6000) for honing and edge maintenance.This whetstone comes with a rubber tray for stability when sharpening and is presented in a gift box. It measures18.5 x 6 x 3 cm.

For more on how to use a whetstone, read our guide.

—BENEFITS—

‘If you want your knives to last the longest it can, while performing in top condition, use a whetstone. Thisone is idealfor chefs and avid cooks who regularly maintain the edge of their blades.’