Tojiro Ceramic Professional (Finishing) w/Non-Slip Stand #3000, 245x75x50mm

• Professional quality synthetic whetstone.
• Contains 3000 grit side for edge restoration.
• Made in Japan

Tojiro whetstones and accessories have been developed to cater for the needs of enthusiastic cooks to professional chefs and are available in a wide range of abrasive grades:

• Coarse (#220-#400) for repairing chips and reshaping the blade
• Medium (#800-#1000) for regular edge maintenance
• Fine (#3000-#8000) for polishing and hardening to a razor finish

Double Edge Whetstone Sharpening

To maintain a keen edge on your Tojiro knives, we highly recommend periodic honing with a whetstone.

Our most popular whetstone is Tojiro's #1000/#3000 combination stone, but you may wish to start with a coarser grit for dull or damaged knives and fine-tune your edge using a high grit stone.

Tojiro recommends sharpening using the "70/30" rule - spend 70% of your time honing the primary cutting side of your knife, and 30% on the reverse side
removing burrs.

If you're right-handed, the primary cutting side is the right side of the knife when held in a natural cutting position; if you're left-handed, it's the left side of the knife.

• Professional quality synthetic whetstone.
• Contains 3000 grit side for edge restoration.
• Made in Japan

Tojiro whetstones and accessories have been developed to cater for the needs of enthusiastic cooks to professional chefs and are available in a wide range of abrasive grades:

• Coarse (#220-#400) for repairing chips and reshaping the blade
• Medium (#800-#1000) for regular edge maintenance
• Fine (#3000-#8000) for polishing and hardening to a razor finish

Double Edge Whetstone Sharpening

To maintain a keen edge on your Tojiro knives, we highly recommend periodic honing with a whetstone.

Our most popular whetstone is Tojiro's #1000/#3000 combination stone, but you may wish to start with a coarser grit for dull or damaged knives and fine-tune your edge using a high grit stone.

Tojiro recommends sharpening using the "70/30" rule - spend 70% of your time honing the primary cutting side of your knife, and 30% on the reverse side
removing burrs.

If you're right-handed, the primary cutting side is the right side of the knife when held in a natural cutting position; if you're left-handed, it's the left side of the knife.