Kitchen knives, chef’s knives and even scissors can lose their sharpness after intensive use and feel blunt. How do you get them sharp again? You can do this very simply with a whetstone, which comes in various sizes, grain sizes and materials. What grain sizes are there? Grinding stones, also known as whetstones, are supplied in many different grain sizes. One stone consists of one grain size, the other of two grain sizes. How can you tell which grit size a stone has? This is indicated on the side of a whetstone; the number 100, 1000 or 6000 indicates which ‘grain’ the whetstone has. What is the difference? With too coarse a grain, with all good intentions, you could actually damage your precious kitchen knife, whereas too light a grain size would only polish it. The number mentioned on each whetstone refers to the grain size of the abrasive particles in the whetstone. A lower number means a lower density, which means that a whetstone consists of larger particles more spaced apart, giving it a rougher surface. This leads to a more thorough and aggressive grinding for dull or even damaged blades. A higher number therefore means a high density of particles in the stone. The higher numbers, with the higher density, are therefore more suitable for polishing the blade. What types of whetstones are there? Coarse: Grit Size 1000 or less – If you have a Santoku knife, a knife set or a chef’s knife that is damaged or simply feels blunt, then a grit size of #1000 or less will come in handy. A sharpening stone of this grit size will smooth out kinks in the blade in no time, assuming the knife can still be bent. If your knife is blunt and has lost its edge completely, these sharpening stones are for you. Average: #1000 – #3000 – If your kitchen knives need a good sharpener to get the edge of the blade sharp again, then this sharpening stone is your starting point. Use this stone carefully, as it will wear down your knife. The sharpening stones in the #2000-3000 range are less coarse and are more suitable for individuals who want to sharpen their chef’s knives more frequently. But keep in mind that this range is still aimed at “sharpening” your knives, and not at maintaining the sharp edge of the blade. Polishing: #4000 – #8000 – For those who hesitate between wanting to sharpen and achieving a super-fine sharp edge, a grit size of #4000 to #8000 is best for you. Some see these grit sizes as the tip of the iceberg for sharpening their knives, where for most people it is enough to sharpen a kitchen knife with grit size #6000. A higher grit size is fine, but not recommended. Which whetstone should I buy? Each whetstone has its own advantages and disadvantages and can be used for sharpening chef’s knives. With the Latalis Pro 1000/6000 Whetstone you can use 1000 grit for a coarser treatment of the knife and polish it afterwards with 6000 grit. Do your knives feel blunt or do you see indentations in the blade? Then order a good whetstone and sharpen your kitchen knives to razor-sharp perfection. Perhaps useful?