Kai Seki Magoroku Whetstone Medium 2000 Grit
The Seki Magoroku Whetstone 2000 Grit is a medium to fine Japanese sharpening stone for restoring a dull knife edge. It sharpens finer than a 1000 grit stone.
What Is a 2000 Grit Whetstone Used For?
A 2000 grit stone is the usual choice for regular sharpening. Use it to bring back the edge on a dull knife that has no chips or tip damage. It leaves a finer, sharper edge than a 1000 grit stone. For a polished finish, follow it with a fine stone.
Choosing the Right Grit
- Coarse (220 to 400 grit): Fast metal removal for chips, damage and reshaping.
- Medium (1000 to 2000 grit): Routine sharpening of a dull but undamaged blade.
- Fine (4000 to 8000 grit): Finishing and polishing to a mirror-like edge.
Features
- 2000 Grit Medium-Fine Stone – Restores sharpness on dull but undamaged blades.
- Storage Case – Keeps the stone protected between uses.
- Soaking Lid – Lid holds water for soaking the stone before sharpening.
- Non-Slip Base – Feet on the base keep the stone steady while sharpening.
- Suits All Knives – Can be used on all knife types, including premium Japanese blades.
Dimensions and Weight
- Dimensions (L x W x H): 184mm x 64mm x 15mm
How to Use
Soak the Stone
- Soak the whetstone in water for about 10 minutes before use.
- Place it on a stable, non-slip surface.
- Keep the surface slightly wet while sharpening by adding a little water as needed.
Double Bevel Knives
- Hold the blade at about 15° to the stone.
- Move the blade toward and away from you with light pressure until a fine burr forms.
- Work along the full length of the edge.
- Sharpen both sides equally to keep the edge symmetrical.
Single Bevel Knives
- Sharpen the bevelled side first, using the angle recommended by the knife maker.
- Work with light pressure until a fine burr forms.
- Turn the knife over and sharpen the flat back with about one tenth as many strokes.
Remove the Burr
- Lay newspaper on a flat surface.
- Hold the knife at the same angle and draw the edge lightly across the paper, side to side.
- Stop when the edge feels smooth along its length.
After Sharpening
- Wash, dry and store the knife safely.
Made In: Japan
Brand: Kai
