WORLDWIDE SHIPPING | ONLY UNTIL 11/09: Get a COMPLETE block of 5 forged knives FOR FREE when you spend at least €750 on polycarbonate and silicone moulds!
Share

Sharpening stone grain 1000-4000 - Wusthof

€119.00 €97.54
Availability: In stock
Sharpening stone grain 1000-4000 Whetstone with non-slip holder and reshaping stone
With the correct edge maintenance, high-quality knives will retain their sharpness for many years, ensuring that you will always enjoy using them.
A particularly gentle and effective way of sharpening knives is to maintain their edge using a whetstone.
WÜSTHOF whetstones consist of a high-quality combination of various abrasive grits. They are fired in a special process lasting 14 days. This gives them their special resistance to ensure a very long service life.
The innovative and practical holder holds the stone firmly in position, ensuring optimum stability and safety when sharpening.
The particles created during grinding are collected in the holder, keeping the worktop clean.
The reshaping stone is used to roughen or abrade the whetstone.
Sprinkling a little water on the stone produces the necessary particles for efficient sharpening to take place.
Super fine grain (J1000 / 4000).
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.