Suehiro Grinding stone

When it comes to Japanese kitchen knives, many people are often unaware of how important it is to sharpen the knives by hand. People may be happy with their razor-sharp factory edge for a while, but eventually, the edge becomes dull, and the joy of cutting and chopping is lost. Japanese chefs always sharpen their knives by hand on a water stone and never use a rod. Professional Japanese water stones can sometimes be quite expensive, which is why I am introducing this Suehiro New Cerax 1000 (medium fine) / 3000 (fine) stone at a really low price. I encourage everyone to try sharpening their Japanese knives by hand. This is a ceramic stone, and like Naniwa and Shapton stones, soaking it for 5 to 10 minutes will bring out its best performance. It works really well on modern steels.