I first received my Kamikoto knife as a gift. I have found my new favorite knife! I am very pleased with the balanced grip, which in itself is a work of ergonomic art. I have never used a single bevel blade before and, after a bit of experimenting, find it an improvement for several tasks. Based on my experience with the Kamikoto knife, I purchased the Knife Set for my son who is a graduate chef of many years experience. He also is very pleased with his gift.


I don't really love or hate the plastic base that they come with, that seems to be somewhat polarizing in the reviews. I'm okay with it, and I'm fine that the stone is glued to it because I flatten the stones when I need to, but I can see why it would be nice to be able to flip the stone too. The rubber that they use for feet isn't the best at gripping when wet so get some kind of non-slip mat to put these on when you're sharpening to keep them from moving around.

I was delighted to discover, on opening my recently purchased Kanpeki knife set, single-edged blades. I had never used single-edged blades in the kitchen. I was pleasantly surprised to find each knife was so versatile. Able to do the most delicate cutting, to the workhorse of basic slicing and dicing. I am pleased to say, I will be purchasing the remaining knives and whetstone.
Once you've sharpened one side, you need to flip over, but don't swap the hand gripping the blade – think of it a bit like going backhand with a tennis racket (see above). Lead with the heel this time, rather then with the blade, but repeat the process in three parts. After five strokes on each third of the blade, it's time to check your knife. It's not an exact science, and it all depends on how blunt your blade was to start with (mine was very blunt indeed). But if you sharpen fairly regularly, it should just take a few strokes. 

Method 1: Use an Electric Sharpener. Quality electric sharpeners are an option, but I strongly discourage their use. First off, they remove a tremendous amount of material from your edge. Sharpen your knife a dozen times, and you've lost a good half-centimeter of width, throwing it off balance, and rendering any blade with a bolster (i.e. most high-end forged blades) useless. Secondly, even the best models provide only an adequate edge. If you don't mind replacing your knives every few years and are happy with the edge they give you, they'll do the trick. But a much better choice is to...
Chefs will do this every day, and there's no reason you shouldn't too. Before cooking, or after you've done the washing up, honing your knife will help keep it in good condition. "When you're using a honing steel, you're not actually removing any metal at all, just re-straightening that edge, to get it back in line," says Authbert. Remember that you'll still need to sharpen it every two or three months. 
To use a whetstone you run the knife's blade back and forth across the stone's surface and due to the constant friction with the stone, which acts like a piece of sandpaper, the knife's edge becomes razor sharp and has a brilliant mirror shine. If you are a beginner at using a whetstone it can a take a while to master the sharpening process, so here is a video to help you with your sharpening stone skills.
The toughest angle to master is the angle at which you'll sharpen the edge of the knife. For a Japanese knife, that should be around 12-15 degrees. Before you reach for the protractor, a good test is to get roughly half an index finger's gap between the spine of the knife and the stone (see above). Remember to remove your finger before you start sharpening. For a Western-style knife, you want an angle of about 20°, so raise it ever-so-slightly higher.
We spent 39 hours on research, videography, and editing, to review the top selections for this wiki. It's a well-known fact that sharp knives are safer, more effective, and easier to use than dull ones. Whether you're slicing vegetables, building a shelter in the woods, or dressing game in the field, a properly honed blade will make your life simpler. One or more of these whetstones will keep all your tools in peak condition and ready to use at a moment's notice. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best whetstone on Amazon.
The unique three stone system features a 6" medium Arkansas, 6" fine Arkansas and 6" coarse synthetic stone mounted on a molded plastic triangle with handles on the end for easy stone selection. The sturdy molded plastic base has non-skid rubber feet for safety, a V-shaped trough to catch oil drippings and easy-to- read stone identification markings.

About a year ago, we wrote an article on why every man should carry a pocket knife. A lot of you out there agreed that the pocket knife deserves a permanent place in every man’s pocket. After we wrote the post, we started getting emails from men who were first time pocket knife owners asking how to sharpen their new prized possession. Well today we’re going to answer that question.

A wide selection of high-quality knives from well-known brands such as Morakniv and Stanley as well as our own brand, Cocraft. Here you'll find tool knives for most kinds of jobs. Knives for tradesmen, craftsmen, fishermen, campers and many more. A high-quality range of knives is the Morakniv series of sheath knives made in Sweden, which have either stainless steel blades or carbon steel blades, a material, which is easily sharpened. Our work knife range includes various specialised knives for different tradesmen, carpet knives, utility knives, craft knives, penknives, folding knives and rotary cutters. Regardless the type of knife, a blunt blade is both inefficient and dangerous. With a whetstone, sharpening steel or knife sharpener, you'll be able to keep a keen edge on your blade and ensure that your tools are always ready for use. Some knives, such as snap-off blade knives and utility knives don't need sharpening. They take disposable blades, which of course we sell replacements for.
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The dual-sided whetstone is made from durable silicon carbide and has 400 grit on one side to sharpen the dullest blades and 1000 grit on the other side to create a nice smooth finish once the blade has been sharpened. The stone also forms a nice slurry that helps polish the blade for a superb shine. The stone is meant to be used with water, not oil and for best results, simply soak stone for 5-10 minutes before use, and lubricate with additional water as needed when sharpening.
Prior to using any kind of sharpening stone, it is advised that individuals soak the sharpening stone in light machine oil or household oil for at least 12 hours before being used. Before being used, it is advisable to wipe the surface of the sharpening stone to get rid of grime, grit or dirt that may have accumulated overtime during the time of storage.
✅ SAFETY : We understand the importance of safety when dealing with sharpening tools, your purchase comes with Silicone base for holding the stone inside Non Slip Bamboo base, this setup will ensure the stone is FIXED IN ONE PLACE while sharpening. And knife sharpening angle guide allows you to maintain CORRECT ANGLE and safely apply consistent pressure while sharpening the blade.
Time-honored Japanese whetstone techniques mean that we use a variety of grit sizes before we finish by hand with a modified version of an old fashioned Barber’s strop. Japanese whetstones are not only the preferred sharpening medium for fine Japanese knives, but are superior for all types of cutlery. All larger scale metal removal is done with water cooled Japanese and Swedish grinders that will not burn the temper or remove unnecessary amounts of metal. We adjust edge geometry and blade thinness when necessary to provide improved geometry.

From the moment I ordered the knife set, I was emailed every step of the way till they were delivered. When I opened the box I instantly knew I made the correct decision. The weight, balance and edge were perfect. A few of my friends have handled them as well and all have asked the same question. How can I get these. I highly recommend these knives.
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