COARSE 240 GRIT: An abrasive surface that cuts steel quickly, best for damaged, chipped or extremely blunt edges. CONTROLLED SHARPENING: Control the angle, pressure and speed of sharpening to suit each specific knife. PROFESSIONAL WHETSTONE: Treat your high-quality knives to a professional whetstone which lets you preserve the original design and craftmanship of your knife and will last for years thanks to the wider and thicker design- the perfect investment for any chef. SAFE: Designed with a non-Slip, removable silicone stand to keep your whetstone secure and ensure safe, even sharpening. IMPROVED KNIFE LONGEVITY: Unlike other sharpening methods, whetstones allow you to sharpen only as much as you need meaning your knife will last much longer. HOW TO USE YOUR WHETSTONE: Soak the stone in water for 5 minutes and then put it on a steady platform with the non-slip base. Sharpening your knife depends on the degree of bluntness. Use a coarse grit is used to repair seriously damaged edges and blunt knives. Hold the knife at an angle of 10 – 30 degrees (Rockingham Forge guide rails can help with this), grind the edge on the surface of stone back and forth with gentle pressure until sharp enough. Fine grit grinding is a necessary final step to eliminate burrs for the ultra-sharp edge. Using more gentle pressure, repeat step 1 and repair the edge until smooth and sharp.