Japanese Sharping Stone

A Japanese whetstone for sharpening kitchen knives with water.

Specifications

• Type: Japanese water stone

Who it suits

Chefs and butchers.

Common questions

Knife sharpening
A steel realigns the edge between uses; a stone removes metal to make a new edge.

How often?
Hone on a steel daily; sharpen on a stone every few weeks, depending on use.

Coarse or fine?
Coarse grits repair dull or chipped edges; fine grits polish and finish the edge.

Bait Al Diafa is a UAE HORECA supplier based in Sharjah, supplying kitchen tools and smallwares to restaurants, hotels, cafés, bakeries and caterers across Dubai, Sharjah, Abu Dhabi and the wider UAE.