Grindstones: This grit is the right one

Grindstones are practical aids for always sharp knives at home. However, the utensils are available in different grain sizes. You can find out which is the right grit for which purpose in this kitchen appliance tip.

Coarse grindstones

If you want to sharpen your very blunt blades again, it is best to use a grindstone with a coarse grit.

• This category of kitchen appliances includes grindstones with a grit of 150 to 800 grit. These grinders are used primarily for pre-grinding with the following fine work.
• If the blade of your knife is damaged, e.g. broken out a little, you can repair the error with a coarse grit.
• By the way: Almost all grindstones should only be used when wet. So you should put them in the water about five to ten minutes before use.

Medium grain grindstones

If the knife is not yet completely blunt, but only needs regrinding, grindstones with a medium grit are suitable.

• This means grain sizes between 800 and 1000. With these grain sizes, which some kitchen appliances have, you sharpen your knife in between.
• They are also used for reworking if you have previously processed your knife with a coarse grit. Grinding with this grit is sufficient to keep your kitchen knives always sharp.
• The same applies here: Soak the stone in water five to ten minutes before use so that it can soak up as much as possible.

Very fine grain grindstones

Your knife becomes very sharp when you sharpen it with a very fine grit.

• Such grinding stones, also called polishing stones, have a very fine grain size. It is higher than 2000. This strength goes up to the low five-digit range around 10000.
• Natural stones are often used. The most famous grindstone in this category is the "Belgian Brocken".
• Belgian chunks are characterized by extreme hardness and roundness of the abrasive grains.
• A distinction is made here between the traditional yellow "Belgian Brocken" and the even higher quality so-called "Blue Wetsteen". The latter is characterized by a grain size of around 5, 000 to 6, 000. With such a sharpening stone, your knives become extremely sharp.
• Heads like to use this stone. Likewise also knife collectors and lovers, since this stone is suitable even for the highest quality Japanese knives.
• The very valuable whetstone is particularly suitable for knives with damask blades.
• If you want to sharpen blades made of very hard steel, such as those used for outdoor knives or filleting knives, the yellow version is the best choice.
• Belgian chunks have a specialty. These grindstones do not need to be watered. It is sufficient if you wet the stones with water.

For only € 50 you can afford our test winner among knife sharpeners. You can read the test report here. You can fillet a pike only when your knives are really sharp again. We'll show you how in our next practical tip.