Dull to mirror-sharp. No skill required.
Transformeer botte messen in vlijmscherpe messen in 5 minuten. Compleet professioneel slijpsysteem - ook als je nog nooit een wetsteen hebt gebruikt.
- Foolproof angle guide, safe on any fine blade, Japanese or Western
- Four grits, two stones, nothing else to buy
- Stays flat for decades, won't dish like cheap stones
- Free worldwide shipping On every order
- Lifetime warranty We stand behind it
- 180-day returns Plenty of time to decide
- 4.87★ rated From 126 verified reviews
The difference you can see
Real customer edges, shot under the same light. 8000 grit on the right.
What's in the box
Everything you need, nothing you don't
-
400/1000 stone
Dual-sided: repair and sharpen.
-
3000/8000 stone
Dual-sided: refine and polish.
-
Bamboo base
Holds the stones steady while you work.
-
2× silicone mats
Non-slip grip, no slipping, no accidents.
-
Angle guide
The right angle, every single stroke.
Four steps, about five minutes
How to sharpen with it
-
Soak
Submerge the stone in clean water until the bubbles stop.
-
Position
Set it on the bamboo base with a silicone mat underneath.
-
Sharpen
Clip on the angle guide and work the blade. The guide does the thinking.
-
Polish
Move through the finer grits for a mirror finish.
No experience needed
The clip that removes the risk
The scariest part of sharpening a fine knife is ruining the edge. The included angle guide clips to the spine and holds your blade at a steady, consistent angle, so you can match the edge your knife was made with.
- Holds a steady angle
- Water-based, no oils
- Easy rinse and dry
Which grit should I use?
Four grits, from repair to mirror polish
-
400
Repair
For damaged blades with nicks, chips or very dull edges.
-
1000
Sharpen
Your starting point for regular sharpening and a keen edge.
-
3000
Refine
For refining edges and reaching professional sharpness.
-
8000
Polish
The final mirror polish that slices through food effortlessly.
Real edges, from real kitchens
Based on 126 reviews
In professional kitchens
Trusted by chefs who sharpen daily
Chefs who use Santoku knives
Gaetano Farucci
Head Chef, Caractère
Giuseppe Biuso
Executive Chef, Il Cappero (Michelin-starred)
Umang Patidar
Claridge's
Edisson Restrepo Hernandez
Las Chilmoleras
Alessandro Sana
Cacciari
Ross Gregor
MasterChef UK
Francesco Arena
Regina Elena 57
Alessandro Fiacco
Singer Palace
Julian George Howells
Merchant Navy C.O.C.
As featured in
How it compares
Why not just use a pull-through sharpener?
Quick fixes grind a rough edge at one fixed angle. A whetstone gives any kitchen knife, Japanese or Western, a cleaner edge that lasts longer, and it costs less than you think.
| Feature | Our whetstone set | Pull-through sharpener | Electric sharpener | Sharpening service |
|---|---|---|---|---|
| Edge quality | Razor-sharp, mirror-polished | Rough, uneven edge | Sharp, but coarse | Good, if you find a specialist |
| Works on every kitchen knife | Yes, Japanese and Western, with angle guide | One fixed angle only | Harsh on thin or hard blades | Yes, if they know their stuff |
| Metal removed | Only what’s needed | Wears the blade faster | Grinds away more steel | Varies |
| Sharpen at home, any time | Yes, in about five minutes | Yes | Yes | No, send away or drop off |
| Cost over time | 549,00 kr once, lasts for years | Cheap, but costs you edge life | Expensive upfront | Pay every single time |
| Feature | Our set | Pull-through | Electric | Service |
|---|---|---|---|---|
| Edge quality | Yes | No | Partly | Partly |
| Works on every kitchen knife | Yes | No | No | Partly |
| Metal removed | Yes | No | No | Partly |
| Sharpen at home, any time | Yes | Yes | Yes | No |
| Cost over time | Yes | Partly | No | No |
Questions
Everything you need to know.
Do I need to use oil on these stones?
No, these are water stones, not oil stones. Soak them in clean water for 5 minutes before use and keep the surface wet while sharpening. No oils, no chemicals, no mess. Clean with water after each use.
What angle does the guide hold the knife at?
The angle guide helps you hold a steady, consistent angle, so you can match the angle your knife was made with. It works on Japanese and Western knives alike.
Can I use these stones on other tools besides kitchen knives?
Yes. These whetstones work on any blade: chef knives, santoku, pocket knives, scissors, chisels, woodworking tools and even axes. The grit range handles everything from heavy repair to fine polishing.
How long do these stones last?
With proper care, decades. Unlike cheap whetstones that wear unevenly, our premium corundum stones keep their surface through hundreds of sharpening sessions.
Do I really need both stones?
Yes, they do different jobs. The 400/1000 handles repair and general sharpening, while the 3000/8000 creates the polished, professional edge. Think of it like sanding wood with coarse, then fine sandpaper.
How often should I sharpen my knives?
Home cooks: every 2–3 months with regular honing. Professional use: monthly. If your knife won't slice a tomato skin cleanly, it's time to sharpen.
Is this suitable for beginners?
Absolutely. The included angle guide and instruction manual make it straightforward, and most customers get excellent results on their first attempt.
Give your knives the edge they deserve
From dull to mirror-sharp, today.
Everything you need in one box: the foolproof angle guide, four grits, the bamboo base and mats. Backed for life, returnable for 180 days, shipped free.
- Lifetime warranty on every stone
- 180-day returns
- Free worldwide shipping
