King Japanese Grit 1000/6000 Combination Sharpening Stone and King #8000 Nagura Stone Bundle - Cream White

I have used many types of sharpening stones oil stones, rotating water stones, diamond and various other combined quick fixes - I used my first pure water soak water stone 5 years ago this is just pure quality wish I had got one 40 years ago - I will keep the oil stones for my chisels for convenience, the other soak stones maybe for hatchets and axes until they are no longer usable - about 2 years at a guess have to flatten them with the diamond stone every 6 months sharpening kitchen knives for pleasure with these - multiple instruction videos on line - the 6000 grit finished with care provides a mirror shine on the edge (I have never used a metal polish - but I could not imagine a clearer cleaner finish) I only have a couple of new knives ( single edge Japanese made blue steel - middle to bottom of most price ranges - but cuts like a just sharpened 10mm wood chisel but has a 300mm edge!) And recycle old knives natural materials balance hand comfort (and safety hand grip position in relationship to edge when holding, storing and using - as my kitchen cooking knives are like scalpels . I would not recommend for use on a damaged edge as it would take to long to get it to a near finish - I have a diamond stone for that - I also used it to level my other wet stones - having not realised they were in effect to soft dispite being described as 2000/8000

I had (and still have) a few sharpening stones before but this is, without a doubt, the best. Don't waste money in solution that, in the long run, ruin knives, don't produce sharp blades and you'll not be satisfied with. Buy once and get something that works. It's not cheap but the quality is excellent. I never had knives and blades so sharp in my life. The only criticism is that it comes without instructions in English. Google Translate and a few websites helped but a single sheet with some instructions would have save me time.

Because my colleague has a piece of this sharpening stone. After I tried it, I also wanted to buy one, but when I received it, the goods were broken in half. When I found that the internal plastic packaging was also dismantled, it means that the customs or the manufacturer should have dismantled and inspected it, so the goods were damaged. I can only choose to return the item. It is good, but what happened on the way from the United States to the United Kingdom caused it Broken whetstone is not good luck

The product has a damage when it arrived.

King Japanese Grit 1000/6000 Combination Sharpening Stone. This is my first attempt at sharpening, using waterstones and little experience or success with other sharpening methods. I had a number of blunt kitchen knives to work on. I expected this would take a while to get a good result, so I was pleased to get a good result on these blades, from my initial attempt. I look forward to my ability improving with further practice. I started on a cheepy {£12} 220 grit waterstone also purchased from Amazon. This was to speedily create a decent angle for later sharpening on the King 1000/6000 Combination Stone. I then moved onto the king. First I soaked the stone in water for 10 minutes. This is essential. After removing it from the water, I rubbed the 1000 grit's surface with the King #8000 Nagura Stone, which was included in the purchase. This was to create a cutting slurry. Then I started on each of my knives on the 1000 grit, using the full area of the stone {to keep wear on the stone even} and keeping the angle as constant as a could manage. I understand that consistency rather than a specific angle, is vital in sharpening. I kept the stone surface damp. This is required. I then repeated the above with each of my knives, with the 6000 side. After wiping each blade I noticed that the edges were rather shiny; which they hadn't been before. I then stropped a few times on a leather belt which I had handy. I did it like this: I slightly reduced the angle used to sharpen the knives and dragged each of the blades sharp edges, backwards back across the leather. I understand that this polishes the edge of the blade. (Pushing a blade edge forward into leather does nothing except cut and ruin the leather) The result was that each knife was sharper than when new, and a lot sharper than they have been for years. I next intend to get a proper strop and compound as I have read that this will again polish the blades further. I'm very happily surprised how effective the King Japanese Grit 1000/6000 Combination Sharpening Stone was in sharpening my blunt kitchen knives. Especially as this was my first attempt with sharpening stones. Note. The packet instructions are in Japanese. I gathered info on how to sharpen, from the net. Youtube is good. Check out the youtube channel of OUTDOORS55 for tips on sharpening techniques. I have not been paid for this review, nor received any remuneration. I did this all for you. Because I care.

The stone is an excellent product but the packaging that was used for shipping was inadequate and the product arrived slightly damaged.

It actually came from Japan and it took only about a week to get it. The plastic base could fit the stone better and it could be sturdier. The stone itself is great quality and does the excellent job. I've used it for all my kitchen knives and now I have them shaving sharp even though they were pretty cheap.

A brilliant stone! It does take practice with larger chef knives. Practice on 'softer' cheaper blades. You will be able to polish an edge on your blade but your knife will have to have a decent edge even when using the 1000 grit. If your knives are in poor condition you will benefit from using a 400 - 600 grit to create the burr needed on the blade to start working on the edge. The easiest way to get the correct angle is marking the tip with a thick black felt pen along the edge of the knife. When you run the blade along the stone check to see how much of the ink has been removed - to little mean the angle is too upright and visa versa. Do not press down too hard on the knife, apply pressure when pushing the blade away, be as smooth as possible.

Stone is chipped when I received it. I’m not happy with your product.

Excellent produit digne de la réputation des pierres japonaises « King ». Combo parfait pour récupérer un bon tranchant inox (Métal tendre). Par contre, complétez avec une pierre à granulométrie « 3000 » pour ce qui concerne l’aiguisage de vos couteaux japonais (Acier dur).

Molto buono, ottima durezza.

La mejor y mejor calidad pero el problema se soluciona muy fácilmente.

To start off. I am not just your average , everyday cook. I am very (extremely) finicky about my knives and how they perform. Prior to today i have told folks that I don't have knives in my kitchen, I have scalpels. I believe in keeping my knives sharp. I received this set today and set in to process my knives. Let me first say this, I am very diligent about keeping my knives sharp. I have several devices for sharpening knives and this kit has exceeded all of my expectations. First off, for the beginner, this is a set of water stones. This is not your grandfather's set of whet stones. these water stones are very soft and work best with soft pressure. I recommend purchasing a flattening stone such as the nordstrand flattening stone. You will need it. these stones are soft,I mean really soft, These aren't your regular stones, they need a little practice, remember that they only need light pressure to be effective. If this is your first set of water stones, YOU WILL GOUGE THEM. Go back to my reference to the nordstrand flattening stone. LIGHT pressure if you press hard on these stones you will just wear THEM OUT AND NOT GET THE EDGE THAT YOU WANT. The slurry does the work, not the pressure I turned my inventory of scalpels into razors in just a brief time, the secret is keeping the stones flat. I fully recommend these stones to someone who is just starting out in the use of water stones. Remember, these stones are SOFT and need regular care after use. If you are just starting out in the use of water stones, stay away from the high priced stuff like Matsumoto and Arashiiyama. Try a lower priced stone and develop a little technique before moving to the more expensive stones. I am a professional chef and I use these stones . Take it from me, these are the only stones you need. Just take care of them and they will provide you with an extremely sharp knife.