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Why a #1000 sharpening stone is not enough – the most common mistake in knife sharpening
Why your #1000 sharpening stone doesn’t work. The most common mistake that keeps your knife dull. Learn when you need a coarse stone (#150–400) and make sharpening faster, easier, and actually effective.
Why is a rubber cutting board the best choice for the kitchen?
Rubber, wooden or plastic cutting board – which is best for your knives? This article compares materials, durability, hygiene and microplastics. Learn the history of rubber cutting boards and why Asahi boards are widely used in professional kitchens.
How to flatten a sharpening stone (properly)
How to flatten a sharpening stone properly. Learn the fastest way to flatten your stone, avoid common mistakes, and improve sharpening results instantly. Without flattening, your stone won’t cut – this step changes everything.
Misunderstood Coarse Stone
Discover why a coarse sharpening stone needs to be soft to function effectively and why a sharpening stone is rarely too coarse. Learn about the benefits and misconceptions of using coarse stones in this insightful article from hiomakivi.fi.
My favorite whetstones
Choosing a whetstone is not always easy. It depends on your preferences and the metals you want to sharpen. Here are my tips for putting together the best possible package. The Naniwa Professional range extended with Morihei stones is a good start.
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