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Product Overview
- Dual-sided design repairs and sharpens the edge on a dull, damaged knife
- Coarse, 400 grit side quickly removes material to restore a knife's edge
- Fine, 1000 grit side smooths and sharpens restored edge
- Included rubber tray provides stability
- Requires thorough soaking before use
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Choose an impressive, reliable product with this Shun SSM0708 combination sharpening stone - 400 / 1000 grit!
Maintain the edge on your Shun knives with this combination sharpening stone. This dual-sided stone is a quick and convenient tool to transform damaged or blunt knives back into functional tools. It also includes a rubber tray for efficient stability. For optimal results, this sharpening stone must be soaked thoroughly in water before use.
Conveniently Dual-Sided
This dual-sided stone features a 400 grit surface on one side and a 1000 grit surface on the other. The 400 grit side provides an extremely coarse surface that can create a new edge, while the 1000 grit side is less abrasive and allows the user to hone and further smooth the restored edge.
Non-Skid Tray
This stone comes with a rubber tray that creates a non-skid surface to keep the stone in place during sharpening. It also prevents damage to work surfaces in your commercial kitchen. This is ideal for simple, concise sharpening.
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Watch More Videos
Sharpening a Shun Knife on a Whetstone
Maintain the edge on your Shun knives with this video tutorial. Learn the proper techniques to sharpening with a stone, and how regular maintenance will extend the life of your knives!
Here is how to sharpen a kitchen knife. You'll need a knife, a whetstone, a towel, and a newspaper. You will a #1000 grit whetstone. Take it out and place it on the stand. First, dull the edge. Make sure it's dull and we'll start from there. Key points for sharpening success: Point 1: When sharpening, maintain the same angle between the knife and the whetstone from beginning to the end of each stroke. The angle will be about 16 degrees. Hold the knife correctly to prevent wobbling, with index finder running along the top. Also put 2 or 3 fingers of the other hand near the edge for extra support. Then begin stroking the knife along the whetstone, using the full surface of the whetstone. When you have done enough strokes in one place, move down the edge and continue until you have sharpened the entire knife. Sharpening the knife section by section will give you more precise work. Point 2: Knowing the number of strokes it takes to sharpen the knife comes from touch and feel of the cutting edge than counting a certain number of strokes. To check: feel the edge of the knife with your fingertips from heel to tip. You should feel a bump, or burr, of stripped metal along the entire length of the blade. It should feel about the width of a hair. Holding the handle of the knife up a bit will help you sharpen the tip of the knife. Point 3: If your knife is double-beveled, you need to sharpen the other side. Place the knife on the whetstone with the cutting edge facing forward and use the same method as before with hand placement and getting the correct angle. Start with the tip and work down the entire edge of the blade. When you reach the heel of the blade, you will need to make an adjustment to your grip. The handle will get in the way. Just turn it and make sure the heel is in contact with the whetstone surface. Make sure your grip and angle are correct, and continue sharpening. Check for the burr along the knife's edge again. Point 4: How to remove the burr: to remove burrs that were created during the sharpening, you will need to use the newspaper. Put your knife at an angle as shown and scrape the blade over the paper, lifting it up to finish. Do the entire blade, then turn it over and do the other side. Then check to make sure there is no burr left. When you feel only a smooth edge, your sharpening job is done.
- Length:
- 7 1/2 Inches
- Width:
- 3 Inches
- Grit Level:
- 400 - 1,000 Grit
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Shun SSM0708
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Warranty Info
Limited Lifetime Warranty
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