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Recommended for a high carbon steel Wa Bocho (Japanese knives)
Aotoishi : Smooth sharpening similar to a natural whetstone ''Aoto'' It is used when the sharpness of the blade has deteriorated.
New Omurato : For coarse process. Can also be used to fix the chips
NEW IN BOX. Shipped with careful packing.
-You can use it immediately by pouring a water on the surface. You don't need to soak this series in a water.
- After use, rinse the stone with water and dry it well in the shade before storing.
**How to sharpen a knife**
* The knife blade should be kept at an angle of 15 – 20 degree on the stone.
*During sharpening, abrasive grain will appear but do not wash or wipe off, just keep on sharpening.
* Knife blades with a double edge should be sharpened 50% on the front and 50% on the back. Knife blades with a single ground edge should be sharpened 90% on the front and 10% on the back.
*After sharpening, knives should be washed with hot water and dried well.
< Usage >
Knife, carpenter's tool, and general cutlery