キング砥石 KING HT-65#1000#6000 WHET Stone, Light Brown and Dark Brown, One Size

I have found these whetstones are more durable than most cheaper alternatives. The 1000 grit is wearing faster than the 6000 grit side, this is to be expected though, as this side is used to remove more material. The 1000 grit side is ideal for knives that require minor adjustments to the beval, it will remove material reasonably quickly, and it doesn't take long to raise a burr. The 6000 grit side is ideal for polishing, or maintaining a blade that only requires a few passes to bring it back to a shaving edge. If a knife needs a completely new edge, I use a coarser grit stone, or a diamond plate before using the 1000 grit side of this stone. This is quicker and saves unnecessary wear on the whetstone! For the price, this is one of my favourite whetstones. For most sharpening tasks this is all you need! After years of sharpening, I will say the following.... Whetstones are not ideal for beginners! If you are just starting out, a set of abrasive diamond plates will last longer, and (most importantly) will stay flat making it much easier to practice maintaining a consistent angle.

this is great! read some reviews on reddit which said this was the best affordable pick. I soaked the 1000 grit for 5minutes and just splashed water onto the 6000 grit and it sharpened by chisels perfectly! the instructions are in japanese so i’m not totally sure what exactly are the instructions. would recommend using a leather strop additionally to the 6000 if you’re tedious like me and want to remove the burr but this easily got my chisels up to a mirror finish.

Arrived partially chipped. Still usable and good

Brought as a Christmas present for my brother- he text me to say it was really good and sharpened his knives brilliantly!

Very pleased with this, delivery was very quick and it works a treat. Having used a steel on my knives for a long time some of them needed to be properly resharpened. I bought one of the 'pull through' sharpeners but always felt that the method is pretty crude so I did a bit of hunting around and found that wet stones are the preferred tool of chefs so I bought this. I started on a very cheap but very useful old Habitat knife just to get the hang of the technique gave it 5 minutes on each grit then a quick finish on the steel. Immediate improvement - sliced through blueberries without squashing them. Then onto an old favourite, an old Kitchen Devils Professional, again, great results but probably needs another cycle through the process. It will be interesting to see how I get on with some of the long bladed knives, I suspect that it requires a bit more technique and practice to do these evenly. Overall, very pleased, the only, minor, point is the wood effect, plastic stand. It works fine but the wood effect is a bit naff - plain black or white would be better....oiled wood would be even nicer!

This is my first stone and my first experience sharpening kitchen cutlery. I started out with on an old IKEA knife that had long since been completely ruined by mashine dishwasing and I got the hang of it pretty quickly. At first it's pretty hard to get a consistens angle, but I found that around the third time at the stone or so I learned how to be consistent using my thumb against the back of the blade as a gauge. Results wise I'm very happy. I don't think 1000 is too fine of a grit as it only takes ten minutes or so to put an edge on one side of the edge. Not a big deal. The 6000 side has given me a nice mirror shine that beats anything I've seen on a factory blade. I would like to add that the polished edge seems to last a lot longer so it seems to be well worth the effort to polish it up completely. One final tip - If you like me have little previous experience, use the best lighting you can find so that you get to see what you are doing to the blade. I find that if I have the afternoon sun beaming in through my kitchen window and onto the blade I see exactly what's going on when inspecting the edge and this helps tremendously and gives me a lot more confidence. Overall highly recommended!

Before I give this a full review I'd like to weigh in with opinions on soaking this stone. The instructions suggest, as far as I can tell, to soak the stone for several minutes. What I have found is that soaking for 2-3 minutes on the 1000 grit side ONLY is the best way to use this stone. the 6000 grit is far denser and doesn't appear to require any soaking at all, just a heavy splash of water as it dries while in use. This stone is fantastic. The 1000 side is a fast cutting, very responsive material that quickly brought out a burr on even my 61 HRC knives. The 6000 side is smooth as glass, has very minimal feedback but leaves the edge keener than a dog's sense of smell. A stone of this quality is an absolute steal. I'll be sure to come back to this review in a few months and comment on the longevity and flatness of the stone after a lot of use.

I'm an absolute beginner at sharpening using a whetstone. I watched several videos and did a bit of reading and found an old but decent knife to practice on. 10 to 15 minutes soaking was enough to put what I had seen into practice. 15 minutes later I had a polished edge on my knife which could slice paper with ease. I have since sharpened a few of my best knives and am happy with the result. It's not a top quality stone, but for the price is worth a go, especially if your kitchen knives have stopped being sharp. Just watch your fingers!

The stone itself looked amazing but unfortunately, it had broken/cracked edges and i had to return it.

Buon prodotto, funge allo scopo

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さすがキング様です。感謝しかありません。すごくいいです。包丁研ぎが好きな素人の私ですが、全く切れ味が変わります。実は以前もキング様のものを使っていたのですが、このコンビはすごくいいです。感動です。

Ótima qualidade.