Naniwa Basic Combination Whetstone 220/1000 Grit

The Naniwa Basic Combination Whetstone 220/1000 Grit is a combination Japanese whetstone with a 220-grit side for repairing and resetting edges and a 1000-grit side for sharpening and refining.

Who it suits

For chefs, butchers, sushi chefs, knife enthusiasts and home cooks.

Common questions

Sharpening on whetstones
Whetstones give Japanese knives the fine, even edge they are made for. Work from coarser to finer grits, keep the stone wet, and hold a steady angle; a few minutes on a fine stone often brings a dull knife back.

Does it need soaking?
Splash-and-go stones need only water on the surface; soaking stones should sit in water until bubbles stop, about 10 to 15 minutes. Follow the maker's guidance for this stone.

Which grits do I need?
A medium stone (around 1000) for regular sharpening and a fine stone (3000 to 6000) to polish; a coarse stone only for repairs.

How is the stone kept flat?
Flatten it regularly with a flattening plate, because a dished stone rounds the edge.

How should the knife be held?
At a steady angle of about 10 to 15 degrees per side for Japanese knives, with light, even pressure along the edge.

Bait Al Diafa is a UAE HORECA supplier based in Sharjah, supplying professional knives, sharpening stones and chef tools to restaurants, hotels, sushi bars, butchers and home cooks across Dubai, Sharjah, Abu Dhabi and the wider UAE.