WATER STONE FOR SHARPENING GRINDING KNIFE 120/1000 WHITE WHEEL + GUIDE

DOUBLE GRINDING STONE

Karl grinding whetstone Hausman, made of the highest quality material, will sharpen any knife and blade.

The two-phase sharpening system guarantees the desired sharpness even with very dull or damaged blades.

The stone will keep the blade in perfect condition for a long time.

PRODUCT FEATURES

• High-quality sharpener ensures effective sharpening results
• Double-sided stone with different grits
• Repairs damaged edges or blunt knives
• Equipped with a non-slip silica gel base
• Abrasive material - Corundum

Two stages of sharpening:

✅ Gradation 120 - Used for initial sharpening of blunt and damaged knives. Surface for so-called rough grinding, thanks to which you can quickly sharpen blunt or damaged blades in just a few strokes. Surface for obtaining a perfectly smooth and polished cutting edge.

✅ Gradation 1000 - Surface for precise grinding, polishing and giving final cuts

The stone is equipped with a comfortable guide that allows you to maintain the correct sharpening angle. Thanks to this, you can easily and safely sharpen any blade.

The stone is equipped with a convenient guide that allows you to maintain the correct sharpening angle. Thanks to this, you can sharpen any blade easily and safely.

HOW TO USE

1. Before sharpening your knife, dip the whetstone in water deep enough to cover the entire stone for about 10 minutes or until the stone stops producing bubbles.

2. Place the stone on a suitable flat work surface. Start sharpening by using a coarse grit stone (the smaller number on the stone) to create a sharp angle on the edge of the blade.

3. To sharpen the knife, move it over the stone (pressing it lightly) several times, first one side of the knife, then the other. When sharpening the knife, start from the tip and finish at the base of the blade, move the blade back and forth over the whetstone, try to maintain the appropriate angle of the knife (15°-30°)

4. Once you have created the edge, use another stone (larger number on the stone) and continue until the edge is sharp enough.

5. Always check the edge of the knife by cutting diagonally across a sheet of paper to make sure the edge is completely finished. If you cut smoothly, without any nicks from the heel to the tip. The edge is completely sharp.

6. Once finished, rinse the stone and blade with water to remove any grinding residue.

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