Knife Sharpening Stone 2-Pack - Dual 400/1000 Grit Wet Block - Sharpens and Polishes Sharp Tools and Kitchen or Hunting Knives by Whetstone

I am very pleased with this wet stone. I actually purchased it to sharpen my disposable razors after watching a how-to video online. It works great and I can keep using the same razor over and over again just by sharpening it weekly with this stone. I love that it comes with rubber non-slip covers so the stone stays in place during use. They also serve as protectors on the stone when storing it. I tried using it wet and dry and found that with razors, it works best if the blades are wet and the stone is dry. I seem to get a very sharp, clean edge that way. I know it is sharp and ready to use when I look at the blades and they have a shiny, mirror-like finish. I highly recommend this to any guy or lady who wants to save money on expensive razors that get thrown away after one week. To sharpen: wet the blades and run along the stone about 5-6 times in the opposite direction of shaving (basically push the razor up along the stone - don't pull down). Do this on both the 400 grit side and the 1000 grit side.

I've been around a blade or two. My father was a master knife/ blade sharpener. Yes there or was such a profession. Hunters,K9 units, lumberjacks, veterinarians, lawn care professionals, hair stylists. Name the profession he sharpened it. He used large wheels and only his hands to hold and angle the blade correctly. After the wheels he gave all blades a wheatstone edge. If you brushed up against his blades by mistake you need a band-aid. This stone has two distinct sides. 400 and 1000 and come with a rubber base that keeps the stone from moving. This wheatstone is a great product and is for either a novice or professional. Learn how to use these types of stones and how to angle the knives so it will have a strong edge that's sharp and wont dull easily. Most of these stones including this one needs to be submerged in water before any sharpening is begun. Sharpen with blade going away from you. Once you learn sharpening it takes seconds to re apply an edge that will do the job. Please read all the directions. The quality of steel that is used in your knife matters how well it will sharpen and keep its edge.Once you learn how to use this type of stone you will always have a very,very sharp knife. So please be careful when cutting after learning how to sharpen a knife and keep a few band-aids in you cabinet.Myself included.

The block was cut at an obviously slanted angle on the ends (the face itself was flat enough to not matter). Photo shows what I mean. The stone itself works fine, I was able to get a chef knife and pocket knife to be fairly sharp! Could almost shave with the pocket knife (after a quick strop), and I think with more practice I could get it much sharper. Can't say too much about how quickly it wears, from a couple months of usage, nothing to noticable.It got some deep gouges (thanks to someone who didn't know how to use a whetstone) but I was able to flatten it fairly easily on my sidewalk, and later on, with a flattening stone. Given the relatively low price, I think it's great for learning!I might not recommend sharpening anything really fancy, or anything you want to have a mirror finish on, but for maintenance of every day knifes, it does the job fine. I find the process relaxing so don't mind it takes a little while (and as I learn a couple tries) but if you just want a sharp knife fast, it might also not be the best product for you.

I'm not a professional chef. I'm just a guy who thinks thick tomatoes are really gross.I used this on my cheap, dull Walmart kitchen knife, and suddenly that blade is slicing through tomatoes like Excalibur.I've had this thing sitting, unused, at the bottom of my pantry for 2 years after a binge buy on Amazon, while my knives became as dull as spoons. At some point - either shipping or my fault - a corner chipped off a bit. Today I decided to use it. Soaked it for a long time in water until it stopped bubbling, then dropped some water on it. Did a few swipes of my kitchen knife on the coarse side. Then dropped more water on it, and swiped the fine side until it worked up a bit of a slurry.I was slicing slivers off of tomatoes that were so thin, they were almost transparent. This is a huge improvement over yesterday, when I basically had to press down hard and rub tomatoes with the blunt edge to squash them into "slices."The real lesson I learned is: Apparently any idiot can use a rock to make a knife really sharp. This is a particularly reliable, nice rock. Worth the money.

I've been using this stone for 2 months now to free hand sharpen my knives. The stone came perfectly flat. Just soak it for 15 minutes and wet it occasionally while sharpening and you're good to go. The 400 grit let's you put a burr on your knives fast and the 1000grit puts a nice polished edge on. Follow with a strop with green compound and you have a hair popping edge in less than 15 minutes. I bought a knife the other day that had a big gouge on the edge as if someone had hit another knife edge on it. I ground the edge completely flat with a grinding wheel so it was duller than a butter knife. It took me about 30 minutes with this stone to put a shaving sharp edge back on it from completely flat dull. You really don't need expensive stones to get amazing edges. This $13 stone will do it. I would also recommend a 6000 grit stone if you want a mirror edge, but it is not required for a shaving sharp edge. A strop however is a must have item. I would recommend to anyone just getting into sharpening to buy this stone and some really cheap used knives from a garage sale or flea market. Watch a few youtube videos and practice free hand sharpening and stick with it. In a month or 2 you will be putting incredible edges on knives in just minutes. You just have to build muscle memory to be consistent.