Whetstone set Taidea #240/2000
Product details
- Unit: piece
- Delivery time: Ask for availability
- Free shipping within Estonia
A sharpening stone or whetstone is the best tool for manual sharpening of Japanese-style knives.
The Taidea Grinder professional double-sided whetstone has a grain size of #240 on one side and #2000 on the other.
#2000 is intended for daily sharpening of the blade, while #240 is intended for coarse sharpening and for repairing nicks etc. on the knife blade.
Dimensions including packaging 300*1180*60 mm. The dimensions of the whetstone are 200*80*30 mm. Thanks to the large dimensions of the whetstone, it is possible to sharpen even longer filleting and slicing knives.
The set includes: - a plastic stand that facilitates sharpening and serves as a liquid collector; - sharpening stabilizer to maintain a stable angle of the knife; - water dispenser for watering the stone; - small grinding stone to remove the unevenness of the whetstone.
Place the stone in water for 5-10 minutes before use. Japanese kitchen knives generally have a sharpening angle of 15 degrees, European knives have a sharpening angle of 20 degrees. Before sharpening, read the sharpening instructions provided by the knife manufacturer.
There is no need to clean or dry the stone during sharpening. If necessary, additional water can be sprinkled on the stone. After use, clean the sharpening stone under running water and dry.
The Taidea Grinder professional double-sided whetstone has a grain size of #240 on one side and #2000 on the other.
#2000 is intended for daily sharpening of the blade, while #240 is intended for coarse sharpening and for repairing nicks etc. on the knife blade.
Dimensions including packaging 300*1180*60 mm. The dimensions of the whetstone are 200*80*30 mm. Thanks to the large dimensions of the whetstone, it is possible to sharpen even longer filleting and slicing knives.
The set includes: - a plastic stand that facilitates sharpening and serves as a liquid collector; - sharpening stabilizer to maintain a stable angle of the knife; - water dispenser for watering the stone; - small grinding stone to remove the unevenness of the whetstone.
Place the stone in water for 5-10 minutes before use. Japanese kitchen knives generally have a sharpening angle of 15 degrees, European knives have a sharpening angle of 20 degrees. Before sharpening, read the sharpening instructions provided by the knife manufacturer.
There is no need to clean or dry the stone during sharpening. If necessary, additional water can be sprinkled on the stone. After use, clean the sharpening stone under running water and dry.
Specification
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