For Knives

These are the natural stones I have tested on kitchen knives. For knives you normally want something softer and faster than a razor stone: most people land between Lv 1,5 and Lv 4. The hardness is written in each stone name.

A natural stone gives you a Kasumi finish and an edge that bites into food in a way synthetics do not. Softer stones work well on single bevel knives and wide bevels, harder ones on thin double bevel knives.

If you are not sure, email me and tell me which knives you have. I will help you pick the right one.

Kasumi on hard Jnats  |  How to use a natural stone  |  Read Stone Recommendations