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
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Mashed potatoes, meet potato salad.
Toss your miso packets-- we've got a homemade version of the beloved soup that comes together in the same amount time, but tastes ten times better.
Perfect way to use up your summer veg bounty.