Dual Whetstone Grit Combinations – Coarse and Fine Grits

“Whet” means to sharpen.

The whetstones in this chart have a moderately FINE grit surface on one side and a COARSE grit surface on the other side.  Consider this category as all-purpose whetstones.

An abrasive surface of “≤ 1000” is considered to be a coarse grit.

An abrasive surface of “> 1000” is considered to be a finer grit.  Grits from 1000 to 3000 are considered Medium; stones above 4000 grit are finishing stones.

900.WS4.6020

600 Grit – Repair

2000 Grit - Sharpening

900.WS5.1030

1000 Grit – Sharpening

3000 Grit – Medium Finish

600 grit is abrasive.  Use when the blade is dull, or perhaps damaged (ex: minor chips or nicks). Use 600 grit cautiously.

2000 grit is for “sharpening” and is best used to sharpen knives on a regular basis.

This whetstone might be considered a good overall choice for minor repairs and regular sharpening.

1000 grit is considered the usual grit for sharpening.

Exercise caution, think of this as the starting point to regain an edge when a blade needs a good sharpening.  The best approach is to not start too aggressively.

3000 grit is still for “sharpening”.  This is best used when sharpening knives on a regular basis.

Instructions for Use:

• 1. Immerse the stone in water for 5 minutes, or until the stone stops producing bubbles in the water.
• 2. Place the stone on top of a solid, secure surface (rubberized shelf liner, a silicone mat, folded towel, etc.) to make sure it stays in place during use.
• 3. Start with the coarsest side up. With the blade facing away from your body, hold the knife by the handle and place the heel of the blade edge against the stone at an angle of 15 – 20°.
• 4. With moderate pressure, slide the blade forward across the whetstone; ensure that the entire length of the blade edge moves across the stone at a constant angle.
• 5. Repeat several times (no more than 10) and then check the sharpness of the first side of the blade.
• 6. To check sharpness, carefully run your thumb perpendicular to the edge of the blade; when you can feel 
• 7. a burr from the handle to the tip, that side of the blade is sharp enough. Safety Tip: DO NOT RUN your finger PARALLEL to the blade.
• 8. Repeat the above as necessary until the blade is sharp.
• 9. Now, turn the knife over to sharpen the other side of the blade edge.  At first this will feel strange, as you are not holding the knife handle in your dominant hand.
• 10. Once the blade is sharp, the burr must be removed. Turn the whetstone over (finer side is up).  

• 11. Repeat the process above on both sides of the blade edge to remove the burr until the edge is sharp.