Wusthof Whetstone Sharpener
For the best maintenance of quality cutlery such as Wusthof’s, experts recommend either having a knife professionally sharpened or using a whetstone for sharpening several times a year and then intermittently using a steel for realigning the edges. Cooks who want to do their sharpening at home will appreciate this ceramic whetstone for their best and most used cutlery pieces. The rectangular stone is 6 inches long, which makes it a sufficient length for sharpening most longer kitchen knives, such as an 8-inch chef’s knife. The two-sided stone has a coarse, gray grain on its top that removes flaws and dents from the blade. Cooks follow up by pulling the blade across the fine, pale green grain on the other side to hone the edge to the desired sharpness. For the best results, blades should be drawn across the whetstone repeatedly from tip to bolster in the same direction at a 15- to 20-degree angle until flaws are no longer detectable. This stone should be soaked in water before each use to remove any potentially clogging metal dust.--Cristina Vaamonde