The whetstone has numbers such as #180, #400, #800, #180, #1500, and #3000. The smaller numbers are rough.In other words, the smaller number #180 has a higher grinding power and a more rough edge.

If you choose depending on the type of blade, the #1000 is standard for standard stainless steel knives. When the blade is crushed, we recommend using #180 to arrange the blade first, and use #1000. Please use the blade and sashimi knife (hitting blade) with #1000 to #3000 (from #180) and #3000. The compact size makes it convenient for use as a sub whetstone or in narrow kitchen spaces.

How to Use: (1) Soak in water for about 3 minutes before use, and allow enough water to fill the whetstone. (2) Place a wet brush to keep the whetstone from moving, and use it in a stable location. (3) Sharpen a double-edged knife at the same time on the front and back.For single-edged knives, please mainly sharpen the front and sharpen the back just enough to remove the frog. (4) The sharpening grains are mixed in during sharpening, so please do not discard it. (5) If the surface of the whetstone is warped, please fix it with a modified whetstone. So you can use it in good condition for a long time."