Sharpening Whetstone Double-Sided 1000/3000 Grit by Club Chef

-After each use clean the surface of the whetstone with a soft brush and allow it to dry in a well-ventilated area.
-Clean the knife with a wet sponge or neutral detergent ensuring safe handling of the knife blade.
-Dry your knife before storing in a safe place with a blade protector to avoid knife damage and prevent injury.

User Instructions:
-Before use, submerge the whetstone in water for 10 minutes before use or until the stone has stopped producing bubbles.
-Mount the whetstone in the base provided and place it on a flat non-slip surface.
-Ensure the surface of the whetstone remains wet throughout the sharpening process.
-This whetstone has 2 grades of grit. The coarse grit (the lower number) re-profiles knife edges that are worn or damaged.
-The fine grit (the higher number) removes burrs and polishes the cutting edge.
-Begin sharpening using the coarse grit side of the stone.
-Move the blade forward across the whetstone surface in a diagonal movement while applying a gentle downward pressure with the fingers of your free hand
-Maintain an angle of 15-20 degrees between the blade and the surface of the whetstone.
-On the return movement, turn the blade to sharpen the opposite edge, maintaining the same diagonal movement.
-Use the entire surface of the stone across the full length of the knife blade to ensure a consistent and even cutting edge is formed on your knife blade.
-Continue this back and forth process until an even edge is formed on the blade, then follow the same process on the fine grit side of the stone.

Caution:
- Do not use the whetstone to sharpen serrated scissors or blades.
- To avoid damage to your knife blade only apply light pressure during sharpening.
- For best results ensure the stone is positioned on a flat surface.
- After extended use the stone may require grinding to return it to a flat surface.