Japanese Sharpening Stone
Behind every good knife is a great knife sharpener.
This stone is perfect for anyone who maintains their knives regularly (and you really should!) because it's double-sided. Use the #1200 side for daily sharpening, then turn the stone around to the #8000 to realign the burr for a smooth finish. The whetstone has been baked -- it's porous so you should soak it in water until the bubbles stop surfacing before using to saturate it.
"After a train commute home, chopping vegetables relaxes me—but a dull knife takes all the fun out of it." —Heather Wautelet, Events Manager
Photography by Mark Weinberg
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