A dual-grit sharpening stone for restoring a keen edge at home. The 1000-grit side rebuilds a worn or dull bevel; the 6000-grit side refines and polishes it back to a clean, slicing finish. Sits in a non-slip bamboo base so the stone stays put while you work. Suits any kitchen knife — your Xinzuo blades included.
1000 / 6000
Dual Grit
Bamboo Base
Non-Slip Hold
Two Sides
Sharpen + Polish
Reach for this when your chef knife starts glancing off the tomato skin instead of biting through it. A dull edge doesn't need replacing; it needs ten minutes on a good stone. This is a good stone.
The green 1000-grit side does the real sharpening. It pulls a fresh edge out of a tired blade and cleans up the small nicks you get from hitting the odd avocado stone. Flip to the white 6000-grit side once the edge is back, and you polish the scratch pattern down to something that feels almost slippery under the blade. One stone covers the whole process, from rescue to finish.
Soak the stone in water for five to ten minutes, until the bubbles stop rising. Drop it into the bamboo base so it can't slide. Clip the angle guide onto the spine of your knife and work the full length of the edge with steady strokes. Expect most of your time on the 1000 side. The 6000 side is light pressure and five to eight strokes per side, no more. Rinse the stone when you flip grits so coarse grit doesn't contaminate the fine side.
Your whetstone kit arrives with the dual-grit stone, a non-slip base, and a sharpening angle guide (where included). Everything you need to start sharpening.
Reach for this when your chef knife starts glancing off the tomato skin instead of biting through it. A dull edge doesn't need replacing; it needs ten minutes on a good stone. This is a good stone.
The green 1000-grit side does the real sharpening. It pulls a fresh edge out of a tired blade and cleans up the small nicks you get from hitting the odd avocado stone. Flip to the white 6000-grit side once the edge is back, and you polish the scratch pattern down to something that feels almost slippery under the blade. One stone covers the whole process, from rescue to finish.
Soak the stone in water for five to ten minutes, until the bubbles stop rising. Drop it into the bamboo base so it can't slide. Clip the angle guide onto the spine of your knife and work the full length of the edge with steady strokes. Expect most of your time on the 1000 side. The 6000 side is light pressure and five to eight strokes per side, no more. Rinse the stone when you flip grits so coarse grit doesn't contaminate the fine side.
DUAL-GRIT WHETSTONE
One stone, two jobs. Flip from 1000 to 6000 grit to take a knife from dull to polished without leaving the kitchen bench. The bamboo base grips the counter and lifts the stone clear, so your strokes stay flat and controlled. No power tools, no guesswork — just a repeatable way to keep every blade in the block sharp.
In stock. Ships from Australia.
WHY DUAL GRIT
The 1000-grit side does the real sharpening — it sets and rebuilds the bevel on an edge that has gone dull or rounded. Switch to the 6000-grit side to remove the scratches the coarse side leaves behind and bring up a smooth, polished finish that slices cleanly. Most home cooks only need these two grits to maintain a kitchen edge, which is why they are paired on a single stone rather than spread across three or four separate blocks.
HOW TO USE IT
Soak the stone in water until the bubbles stop rising, then seat it in the bamboo base on a flat surface. Start on the 1000-grit side: hold the blade at a consistent angle, push the edge across the stone in smooth strokes, and work both sides of the knife evenly until you feel a fine burr. Flip to the 6000-grit side and repeat with lighter pressure to polish the edge and knock off the burr. Keep the surface wet throughout — the slurry is what does the cutting. Wipe the blade, rinse the stone, and let both dry.
CARE
Rinse the stone after each session to clear the metal slurry, then stand it on edge to air-dry fully before storing — trapped moisture is what cracks a stone over time. With repeated use the surface can dish slightly in the middle; flatten it occasionally to keep your bevels true. Remove the bamboo base and let it dry separately so it does not stay damp underneath the stone.
FAQs
Start on the 1000-grit side. It does the actual sharpening — rebuilding the bevel on a dull or rounded edge. Only move to the 6000-grit side once the edge bites, to polish and refine it.
Soak it. Submerge the stone in water until the air bubbles stop rising, then keep the surface wet while you sharpen. The water carries the slurry that actually removes metal and stops the stone clogging.
It refines and polishes. After the 1000 side sets the edge, the 6000 side removes the coarse scratches and brings up a smooth finish that slices cleanly rather than tearing.
It grips the bench and holds the stone steady so it doesn't slide while you sharpen, and it lifts the stone off the surface to keep your strokes flat. Remove it afterwards so both the stone and base can dry.
Yes. The 1000/6000 pairing suits standard kitchen knives, including Xinzuo blades. Maintain a consistent angle through each stroke and work both sides of the edge evenly.
When the knife starts to slip or crush rather than slice. For a home kitchen that's typically every few weeks of regular use; a quick pass on the 6000 side between full sharpenings keeps the edge keen for longer.
Guides to help you get the most from your knife
