KASUMI DAMASCUS DOUBLE SIDED GRINDING STONE #3000 #8000
- Product Code: code-3311
- Weight: 0.90kg
Size: 18×6×3㎝
Weight: 750g
• Kasumi CW-Combination Whetstone is the ideal Japanese water stone for sharpening all Japanese kitchen knives. After extensive research, Sumikama recommends the use of their water stones for sharpening.
• The Japanese Kasumi CW limestone is two-sided, with each side corresponding to a certain size and is ideal for professional results.
• Immerse in water for 10-15 minutes before use.
• Grain size 3000 is for polishing the cutting edge which will keep its sharpness for a long time.
• Grain size 8000 is for perfect polishing and a mirror finish on the cutting edge, and for the perfect cut, keeping the sharpness perfect.The stone is equipped with a stand with rubber feet against slipping, but also so as not to damage the surface on which it will be used.
• Care and proper use of a high quality knife are always essential to maintain the best cutting edge and to ensure the highest possible level of safety in use.
• After all, a blunt knife is a dangerous knife. The more pressure required to cut with a knife, the greater the chance of an accident while using it. Ideally, the knife should be sharpened daily (for professional cooks) or every six months (for hobby cooks) and by the same person each time or with the help of a "sharpening guide". Each person has an individual angle at which he or she sharpens the knife.
- Brand: KASUMI
- Availability: Pre-Order
€70.56
Size: 18×6×3㎝
Weight: 750g
• Kasumi CW-Combination Whetstone is the ideal Japanese water stone for sharpening all Japanese kitchen knives. After extensive research, Sumikama recommends the use of their water stones for sharpening.
• The Japanese Kasumi CW limestone is two-sided, with each side corresponding to a certain size and is ideal for professional results.
• Immerse in water for 10-15 minutes before use.
• Grain size 3000 is for polishing the cutting edge which will keep its sharpness for a long time.
• Grain size 8000 is for perfect polishing and a mirror finish on the cutting edge, and for the perfect cut, keeping the sharpness perfect.The stone is equipped with a stand with rubber feet against slipping, but also so as not to damage the surface on which it will be used.
• Care and proper use of a high quality knife are always essential to maintain the best cutting edge and to ensure the highest possible level of safety in use.
• After all, a blunt knife is a dangerous knife. The more pressure required to cut with a knife, the greater the chance of an accident while using it. Ideally, the knife should be sharpened daily (for professional cooks) or every six months (for hobby cooks) and by the same person each time or with the help of a "sharpening guide". Each person has an individual angle at which he or she sharpens the knife.