Summary
You have a beautiful collection of kitchen knives, but do you really know how to maintain them to preserve their sharpness? Sharpening stones are the traditional tool favored by professional chefs and cooking enthusiasts. However, faced with the multitude of available grits, many feel lost. Grit 240, 1000, 6000... what do these numbers mean? Why are there so many variations?
Imagine being able to restore the sharpness of a new blade to your dull knives, simply by understanding which grit to use and when.
Understanding the grit system for correctly sharpening your knife
The grit of a sharpening stone corresponds to the number of abrasive particles per square inch. The lower the number, the coarser and more aggressive the grit. Conversely, the higher the number, the finer and more delicate the grit. This gradation allows you to adapt your sharpening to the condition of your blade and the desired result.
Think of sharpening like sanding wood: you start with coarse sandpaper to remove major imperfections, then you progress to finer and finer grits to achieve a perfectly smooth surface.
Coarse grits for sharpening: grit 240-600 and damaged blade repair
Grit 240/800 and 240/1000: repairing damaged blades
These very coarse grit stones are ideal when a knife is in poor condition. Grit 240 quickly removes metal to reshape the bevel of the blade. Once the profile is restored, the 800 or 1000 side refines the edge.
- Very dull knives that crush food
- Blades with chips or irregularities
- Repair of a long-neglected knife
- Modification of the sharpening angle
Grit 400/1000 and 600/1500: sharpening moderately dull knives
These combinations offer a good compromise for knives that have lost their sharpness without being completely damaged. Less aggressive than 240, easier for beginners to master.
Medium grit stones (1000-3000) for everyday sharpening
If you were to own only one sharpening stone, it would be a combination stone with 1000 grit. 1000 grit offers the ideal balance between efficiency and fineness.
- 1000/2000: Suitable for robust Western knives
- 1000/3000: Excellent versatile compromise for all types of knives
- 1000/4000: Ideal for Japanese knives
- 1000/6000: For an exceptional edge on your best knives
Fine grits for sharpening: grit 2000-5000 stones and edge finishing
These stones are for users who want a superior edge. Our 2000/4000 grit, 2000/5000 grit or 3000/8000 grit stones are ideal for quality Japanese knives.
- Extremely precise edge for delicate cuts
- Increased durability of the blade's edge
- Mirror finish on the bevel
- Preparation of sushi, sashimi or precision cuts
Grit 5000/10000: polishing and finishing for an exceptional edge
Our 5000/10000 grit stone creates an extraordinarily fine edge. The bevel of your blade will take on a spectacular mirror finish. Important: it is always the last step, after prior sharpening with coarser grits.
Logical sharpening progression
- Very damaged knife: 240 → 1000 → 3000
- Moderately dull knife: 400 or 600 → 1000 → 3000
- Regular maintenance: 1000 → 3000 or 4000
- Finishing polish: 2000 → 5000 → 10000
The golden rule: never skip steps.
Accessories for sharpening: stone, stand, and professional sharpening tools
Wooden sharpening stone holder
Our wooden holder firmly holds your sharpening stone in position. Its non-slip base adheres to the work surface.
The sharpening guide
Our sharpening guide helps you maintain a constant angle throughout the movement.
- Too narrow an angle (10-12°): ideal for Japanese knives
- Medium angle (15-17°): excellent compromise between sharpness and robustness
- Wide angle (20-25°): recommended for butcher knives
Stone flattener
Our stone flattener (nagura) restores the perfect flatness of your sharpening stones after use.
To get started, we recommend:
- A 1000/3000 stone for daily sharpening
- A wooden holder for stability
- A sharpening guide for proper technique
- A stone flattener to level your stone
Sharpening is a satisfying ritual that reconnects you with your tools. A perfectly sharpened knife transforms every culinary gesture.
FREQUENTLY ASKED QUESTIONS
WHICH GRIT STONE SHOULD I CHOOSE TO START?
To start, a 1000/3000 grit stone is the ideal choice. The 1000 grit is abrasive enough to restore a dull edge, while the 3000 grit allows you to refine the result. It's the best compromise between effectiveness and ease of use for beginners.
CAN YOU USE A SHARPENING STONE WITHOUT WATER?
No, water is essential for whetstones. It lubricates the surface to reduce friction and removes metal particles and worn abrasive. Without water, the stone heats up excessively, which can damage the edge of your blade.
WHAT IS THE DIFFERENCE BETWEEN 1000 GRIT AND 3000 GRIT?
1000 grit is a working grit that removes material to reshape the bevel and restore a dull edge. 3000 grit is a finishing grit that refines and polishes the edge, eliminating micro-scratches. The two complement each other: 1000 repairs, 3000 perfects.
HOW OFTEN SHOULD YOU FLATTEN YOUR STONE WITH A CORRECTOR?
For regular home use, use the stone flattener every 5 to 10 sharpening sessions. Intensive users should use it before each session. As soon as the surface is no longer perfectly flat to the touch, it's time to correct it.
CAN YOU SHARPEN ALL TYPES OF KNIVES WITH THE SAME STONE?
Technically yes, but the result will be better if you adapt the grit to the type of knife. A 1000/3000 stone is suitable for most European knives. For Japanese knives, opt for a finer grit (1000/4000 or 1000/6000) to respect their harder steel.