Norton Knife Sharpener Combination Grit Oil Stone - Sharpening Stone with Fine/Coarse Combination Red/Black

Fantastic stone will sharpen a decent edge on everything from chisels to kitchen knives with very little effort and seems nice and slow wearing which means you have to flatten far less often as opposed to whetstones

Very good stone, seems hard warring as some can be a bit soft but well happy as used every da.

I bought the Norton combination sharpening stone for one specific purpose and that is to sharpen a traditional cut throat razor and this stone has brought out the best shaving edge out of all the stones I’ve got and is so much easier to achieve ❤️

Really good stone, cuts new knives very quickly to very usable kitchen sharpness, with minimal extra work on a 1000 whetstone and stropping I get razer sharp.I saw a bloke on YouTube getting razer sharp with just this stone and a belt so I guess its just practice. I've been sharpening things for a few years and probably done about 75 knivesI got 2 (1 for my bro) and used special knife oil on one and sunflower on the other and haven't noticed any difference.It seems very strong and will hopefully last as long as other people say, no signs of wear after sharpening 10 knives, a cheap Chinese wetstone I started learning to sharpen with started pitting virtually straight away. I have a Suehiro 1000/6000 combination stone which is very solid and compliments this stone very well although I often just go from 1000 to strop.Coupled with a 1-2000 grit stone and a belt/strop and your fascination with sharp things will be satiated 👌🤖🚬

I use this for all my woodworking tools as well as kitchen knifes. the best sharpener you can own for under £200.

Capable of med / fine, this oilstone will last years :-)

Cooking means a lot of chopping up vegetables, and having properly sharp knives makes it much less of a chore. In addition its safer - the danger in cooking is using too much force, and having the knife slip. A sharp knife is much more manageable. Also, use a claw grip for the material, its the safest. Hold the knife with the back three fingers wrapped around the handle and the blade near the handle gripped between thumb and forefinger knuckle. You'll have most control this way.This really should be the last sharpening device you have to buy, and is the only one a home cook will ever need. Use with unscented baby oil, and wipe clean after use. Its a bit coarser than is currently the fashion. This is an advantage - the common error in whetstones is to try and use ones which are too fine. You don't want a highly polished edge as a home cook, you want a slight bite to it for skinned vegetables like tomatoes or aubergines. It has a coarse (black) side, which you will probably use very seldom, its for resetting a damaged or very blunt edge. The fine (red) side used carefully will give an edge which is just right for home cooks.To use it, a few passes with the black side if needed, then turn to the red side. Use minimal pressure, let the stone do the work. The critical thing is to keep the angle of the blade constant throughout the stroke. Stand with it vertical to you on a worktop - use either a damp tea towel or a silicon holder to keep it stationary. Hold the knife at a 45 degree angle, edge away from you, with both hands. One hand will hold the handle and a finger on the blade, the other the blade close to the tip. The blade should be at about 20 degrees to the stone. Its not all that important if its a bit more or less, as long as its the same every time. Move it up and down the stone, keeping the angle of the blade against the stone constant. Depending on how blunt it is, you may need 20 or 30 strokes or more. Then turn it over so the edge faces you and do the same thing to the other side, same angle of edge with stone.If it has a curved blade, as European Chef's knives do, you will need to raise the handle end a bit to get the curved front part of the blade sharpened and at the same angle as the flatter part near the handle. Be careful when doing this not to change the angle the stone makes with the blade. It will also do a great job on Japanese knives, like a nakiri or santoku. They are harder steel so may need a bit more work, and are usually a finer angle at the edge, but it will work fine.After a while you get to tell if you have the angle right by the feel. If you have problems getting a good edge, the most likely explanation, and the thing to correct, is that you haven't kept the angle constant. If you let the blade roll up during your stroke, you'll round off the edge, and this can actually make it blunter.Once you've got a good edge, use a steel to keep it honed. The steel doesn't sharpen, it doesn't take material off, it just re-trues the edge. A few light passes should be enough.It is sharp enough when it cuts a piece of A4 copying paper edge on, cleanly and without effort when you draw it against the edge. Or when it slices a tomato or aubergine easily.If you want to refine your edge, get an Arkansas hard stone in the largest size available. But its not necessary. You can also consider getting the single stone fine version of this one, because this is the side you will use almost all the time. But its nice to have the coarse for when you do need it, and the fine side of the combination is going to last forever in domestic use, so there's no real reason not to get the combination.If there is a man in your house who works with wood, uses chisels or planes, and he doesn't have one of these, you will probably lose it to him the first time he tries it.

Great value thankyou

Llega a tiempo .Calidad y estado óptimo esperado cumple ok.

Perfecta, tal y como se describe.

Parfait très très bon produit

Voir commentaire avec huile d'affutâge. Très pratique et très utile.

Very good, easy to use, durable and it is not as coarse as I thought.Easy to control the pressure *very light* to get a very nice fine edge.