Home Repair Abrasive and polishing materials Abrasive and polishing discs KAI Seki Magoroku Sharpening Stone, Grit: 2000, Japanese Knife Sharpener, Fine Grinding, Stone Sharpening Stone for Knives, Storage Box Dimensions: 23.8 x 9.3 x 5 cm, Usable Area 18.5 x 6.5 cm

KAI Seki Magoroku Sharpening Stone, Grit: 2000, Japanese Knife Sharpener, Fine Grinding, Stone Sharpening Stone for Knives, Storage Box Dimensions: 23.8 x 9.3 x 5 cm, Usable Area 18.5 x 6.5 cm

KAI Seki Magoroku Sharpening Stone, Grit: 2000, Japanese Knife Sharpener, Fine Grinding, Stone Sharpening Stone for Knives, Storage Box Dimensions: 23.8 x 9.3 x 5 cm, Usable Area 18.5 x 6.5 cm

Delivery time 3-10 working days, In stock: 10

ID: 6534669

Product Code: ANEB0B1PV1CJFT

107.39€

(Ex Tax: 88.75€)

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Description

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Description

Experience precise sharpening with the KAI Seki Magoroku Whetstone. With a usable surface area of 18.5 x 6.5 cm and a grit of 2000, ideal for fine grinding and polishing your high-quality knives. Excellent for kitchen professionals and lovers of fine cutlery, storage box of 23.8 x 9.3 x 5 cm The whetstone impresses with its functionally elegant design and allows ergonomic handling. Specially designed for consistent and efficient sharpening to keep your knives in top condition. Ideal for demanding sharpening work. Instructions for use: soften the stone before grinding for approx. 10 minutes. A constant moisture on the surface during sharpening ensures optimal results and protects the knife blades. This process guarantees gentle and effective sharpening. Start with the fine 2000 grit for precise grinding. Move your knives over the surface of the stone at a 15 degree angle to achieve a sharp and smooth cutting edge. This stone is ideal for finishing your knives. Known for its expertise in traditional Japanese blacksmithing, KAI combines timeless design with modern technology to deliver products of unmatched quality and durability. The whetstone embodies the devotion to Japanese tradition. › See more product details; Product description When using a whetstone, proper preparation and technique is crucial for optimal sharpening of your knives. Start by immersing the whetstone completely in water for about 10 minutes to saturate it. During the grinding process, make sure that a light film of water is always retained on the surface of the stone, which is important not only for sharpness, but also for cooling the knife edge. For blades sharpened on both sides, place the whetstone longitudinally in front of you on the work surface. Place the knife with the cutting edge facing you at a 45° angle to the stone and lift it at an angle of about 15°. Start the grinding process at the tip of the blade and apply light pressure to the cutting edge so that the blade always stays in contact with the stone. Slide the knife away from you and pull it towards you without pressure, shifting your fingertips towards the knife handle to work the entire cutting edge evenly. This process should be repeated at least five times depending on the condition of the blade. Then turn the knife and repeat the process with the same number of passes on the other side. For one-sided sharpened blades, the process is similar, with the grinding angle corresponding to the original cut of the knife and kept constant. Grind the blade until a fine burr is noticeable, then remove this burr by placing the hollow ground side of the blade flat on the whetstone and sliding the knife over the stone. Alternatively, the burr can also be removed with a nylon brush or newspaper. After completing the grinding process, both the knife and the whetstone should be carefully rinsed with clean water. This careful approach ensures that your knives are optimally sharpened and stay sharp for a long time.; Product description When using a whetstone, proper preparation and technique is crucial for optimal sharpening of your knives. Start by immersing the whetstone completely in water for about 10 minutes to saturate it. During the grinding process, make sure that a light film of water is always retained on the surface of the stone, which is important not only for sharpness, but also for cooling the knife edge. For blades sharpened on both sides, place the whetstone longitudinally in front of you on the work surface. Place the knife with the cutting edge facing you at a 45° angle to the stone and lift it at an angle of about 15°. Start the grinding process at the tip of the blade and apply light pressure to the cutting edge so that the blade always stays in contact with the stone. Slide the knife away from you and pull it towards you without pressure, shifting your fingertips towards the knife handle to work the entire cutting edge evenly. This process should be repeated at least five times depending on the condition of the blade. Then turn the knife and repeat the process with the same number of passes on the other side. For one-sided sharpened blades, the process is similar, with the grinding angle corresponding to the original cut of the knife and kept constant. Grind the blade until a fine burr is noticeable, then remove this burr by placing the hollow ground side of the blade flat on the whetstone and sliding the knife over the stone. Alternatively, the burr can also be removed with a nylon brush or newspaper. After completing the grinding process, both the knife and the whetstone should be carefully rinsed with clean water. This careful approach ensures that your knives are optimally sharpened and stay sharp for a long time.; When using a whetstone, proper preparation and technique is crucial for optimal sharpening of your knives. Start by immersing the whetstone completely in water for about 10 minutes to saturate it. During the grinding process, make sure that a light film of water is always retained on the surface of the stone, which is important not only for sharpness, but also for cooling the knife edge. For blades sharpened on both sides, place the whetstone longitudinally in front of you on the work surface. Place the knife with the cutting edge facing you at a 45° angle to the stone and lift it at an angle of about 15°. Start the grinding process at the tip of the blade and apply light pressure to the cutting edge so that the blade always stays in contact with the stone. Slide the knife away from you and pull it towards you without pressure, shifting your fingertips towards the knife handle to work the entire cutting edge evenly. This process should be repeated at least five times depending on the condition of the blade. Then turn the knife and repeat the process with the same number of passes on the other side. For one-sided sharpened blades, the process is similar, with the grinding angle corresponding to the original cut of the knife and kept constant. Grind the blade until a fine burr is noticeable, then remove this burr by placing the hollow ground side of the blade flat on the whetstone and sliding the knife over the stone. Alternatively, the burr can also be removed with a nylon brush or newspaper. After completing the grinding process, both the knife and the whetstone should be carefully rinsed with clean water. This careful approach ensures that your knives are optimally sharpened and stay sharp for a long time.

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