KINGK-80#250#1000 WHET STONE, One Size, Brown

It's a two-fer, like, you get a super rough #250 for fixing up your beat-up blades, and then a #1000 for cleaning up the scratches. Basically, one side's for when your knife's straight-up wrecked, the other's for getting it ready for the fancy sharpening. It's a decent size, not too big, not too small. King's supposed to be alright, gets the job done without breaking the bank. Gotta soak it in water, typical whetstone stuff. Haven't actually put it to the test yet, but seems like it'll do the trick for getting those edges back in shape.This review represents my personal opinion and experience with this product. I am not affiliated with the manufacturer or seller, and this review should not be interpreted as an endorsement or professional advice. Any reliance on the information provided is at your own risk.

Great Stone! This is the only stone I use and I get a very good edge on stainless or carbon steel knives. because it is the only stone, it takes a bit longer to get an edge but, if you use this with more course and more fine stone, you'll get a better edge in less time. It is simple to use, you'll want to soak it in water until bubbles stop rising to the surface. It can get a little messy, but that should not matter.

Very versatile stone for chef's knives. I liked it enough after doing pretty extensive thinning on an AUS-10 gyuto that I bought a second to put back. The 250 grit was also fast cutting a new edge on Masahiro's zcd-u high-carbon. The 1000 grit side will be a bonus when Im between staple stones. Solid value at around $20!

The 1000 builds up a really nice slurry and is really nice to sharpen with however it's too thin of a stone to really get a good even bur.

I bought my first one of these in Japan. This one is the exact model I bought there. The King name is a good one to stick with. Some of the other stones you see on Amazon may be advertised as Japanese stones or may have Japan in the name, but are made elsewhere. This particular stone gets a workout at my place, and the original is just over half the original thickness from successive sharpening and flattening over the years, so I decided it was high time for a replacement. The rough (250) side will wear a lot faster than the finer side, so you have to flatten it more often. You can do this with sandpaper on a flat surface, a carborundum flattening stone or CBN or diamond plates (going from least to most expensive). I have other means of sharpening my shop tools to a much finer polished edge, but I find this stone best for maintaining blades in the kitchen, where I just want to get it done quickly and without fuss or complications. Use the rough (250) side to re-establish the bevel and prep for the finer side. The 1000 grit side as much polish as you need for kitchen use. For most of us, this is more than sharp enough.

I have always been unhappy with an electric knife sharpener I had received as a gift. Knives just didn't get as sharp as I wanted them, and after some time the thing stopped sharpening knives altogether. I have been searching for a new sharpener for quite some time. Based on a lot of research I gave this stone a try. I am glad I did.You don't have to be a Japanese master chef to obtain good results with this stone. First you have to soak it in water or get it wet until it no longer absorbs water. Second you need to immobilize it on your kitchen counter so it will stay put when you run your knife over it. I found a very simple but effective solution: Take one section of newspaper, make it wet, place on counter and put the stone on it.There are many videos on YouTube you can watch to get an idea about how to go about the sharpening. The techniques vary. I found that there are more ways than one to get your knife sharp - much sharper than the fancy electric gadget ever did. Keep knife and stone wet, start with the green (coarse) side, then flip stone over and finish on the brown (fine) side. Rinse stone before moving on to the next knife. The angle of the blade on the stone is important. Watch the videos and you will succeed quickly and enjoy the best cutting knives you ever had!

I received this waterstone a few days ago. Since then, I've spent probably 3 cumulative hours using it with various knives, some kitchen knives, some commercial folders, and some that I've made myself. It took me the first 2 hours to really get the hang of it, and thus it wasn't very effective for those first two hours. Really, I only made my sharp knives slightly sharper and my dull knives were left unchanged. But once I watched a few more tutorials and really focused on each stroke, then results started to manifest. I took a homemade knife with a blade made from a broken mill file from not being able to cut paper to arm hair shaving sharp in just under half an hour. Really, this is an excellent stone. The wear from my poor initial technique is minimal, and I suspect that this product will last quite a while with proper care. Soak for 15-20 minutes prior to use, and wet periodically so that you get a thin slurry on the surface of the stone. This is my first whetstone, and I can say that if you're willing to put in the effort and exercise some patience, the results will be substantial. And for the price, I wouldn't hesitate to buy this King stone again once it wears out.