My First Whetstone


Cookware 11

My First Whetstone

schoenfelderp | Aug 6, 2011 05:16 PM

I've been sifting through a lot of CH opinions on sharpening stones, but still seem to be missing some information (if I missed it somewhere, feel free to link it).

Given that I own an 8 inch Wusthof Classic I am thinking of getting a 1000 and a 6000 grit (sidenote: do they make 5000?). My question here is: Should I go with a softer Japanese whetstone or a harder one? I'm leaning towards the Japanese because the Wusthof blades are supposed to be a little softer steel as well.

Also, brand recs for stones would be greatly appreciated.

Lastly, if StriperGuy is reading this, I'd love to hear your opinion because I've seen many of your responses to other posts on this subject.

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