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Simply Native Japan

Double sided Ceramic Whetstone #1000/#3000 | Kikuichi-monji

Double sided Ceramic Whetstone #1000/#3000 | Kikuichi-monji

Regular price $110.00 AUD
Regular price Sale price $110.00 AUD
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Variations

Medium whetstone are used for daily knife sharpening and finishing after using rough grindstones. As the name suggests, medium whetstone are generally around #1000.
In the home, when sharpening stainless steel knives instead of steel knives, this medium grit stone should be sufficient.

Detail
Weight: 510g
Size: 175 × 55 × 25 (mm)

How to use the whetstone:
About 10 to 20 minutes before sharpening, soak the whetstone in a tub of water. When no air bubbles come out of the wheel after it is submerged in water, it is ready to be sharpened.

① Set the grinding wheel at a comfortable working height. A little lower than your elbow, about the level of your navel, is considered to be the perfect height. Place the whetstone on a wet cloth so that it will not move while you work.
② Hold the knife with the blade in front of you at an angle of about 45 degrees to the vertical direction of the whetstone. Place the index and middle fingers of the hand opposite to the dominant hand lightly on the part of the knife blade to be sharpened.
③ Place the knife blade on the whetstone and smoothly move it back and forth, back and forth about 20 times per spot, working from the tip of the blade to the base of the blade in that order. At this point, keep the angle between the surface of the whetstone and the blade at about 15 degrees.
④ Always keep the whetstone drained. After sharpening for a while, the water will become cloudy due to the fine metal powder of the blade and the sharpened whetstone, but this cloudy sharpening water will help sharpen the blade smoothly. Do not throw it away, but continue sharpening with the sharpening liquid.
⑤ After sharpening to the edge of the blade, check the edge of the blade. If you can see a burr on the edge of the blade, turn the knife over and sharpen the back side in the same way.
⑥ When the entire blade is sharpened, remove the burrs. If the gouge remains, the blade will not be sharp. Prepare a piece of newspaper, spread it out flat, and rub both sides of the knife blade against the newspaper to remove the gouge. After the sharpening is complete, try a test cut and confirm that the sharpness has returned to its original state.

Artisan
Kikuichi-monji
In the year 1208 the Emperor Gotoba gave permission to his swordsmith Norimune to stamp the blade of each sword with the imperial Chrysanthemum-crest. Norimune then engraved the number 1 below the crest. Thus the name Kikuichi-monji, Chrysanthemum One, was created.
In 1876, when samurai were banned from carrying swords, Kikuichi-monji added a horse’s mouthpiece (kutuwa) logo above its name and started manufacturing cooking knives, carpentry tools, gardening knives, and other related products.
Using the superb sword-making technique passed down through generations in Kyoto, Kikuichi-monji pledges to produce high-quality cutlery.

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