A top-of-the-line, medium grit whetstone for everyday use...
CHROMA type 301 fillet knives are made from exceptional steel and are sold with an extremely sharp Japanese “V” edge. This edge style makes the knives much sharper than most kitchen knives and they will remain sharper longer. However, it also means there is a more delicate single bevel edge that could be damaged if you sharpening these knives with a regular whetstone.
We recommend you always sharpen your CHROMA type 301 fillet knives by hand with the high quality P-11 CHROMA Whetstone 800. This Japanese-made ceramic whetstone is ideal for regular sharpening and maintenance of the blade edge.
- Grit: Medium #800 (ideal for regular sharpening and edge maintenance)
- Dimensions: 18cm x 5cm x 1.8cm (7in x 2in x .7in)
- Weight: 450 grams (~ 16 ounces)
- This whetstone is not for use with serrated blades.
- Never allow your CHROMA type 301 fillet knives to become dull. For the best long-term edge, it is better to sharpen them on an ongoing basis using your CHROMA Whetstone. It is also best if your knives are ALWAYS sharpened by the same person using the same technique.
- Never clean your CHROMA type 301 fillet knives in the dishwasher, as the powerful salts attack the specialised, high-quality steel and create surface rust. You should always thoroughly dry off your CHROMA type 301 fillet knives after each use and do not leave the knives in a wet sink.
- Sharpening steels are not recommended with the hard Japanese blades, such as the CHROMA type 301 models, on account of the Japanese “V” edge geometry and the fact that the blade is often harder than the sharpening steel itself!
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Sharpening Instructions for all CHROMA Whetstones
Provided by CHROMA Knives
Initially soak the stone in water until there are no more bubbles (10 to 15 minutes). During sharpening, always keep the stone wet; you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10° to 20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge (do not rinse away). Knife blades with a single edge (ie sashimi knives) are sharpened on the right side to 80% and on left to 20%, whereas all other knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and dried thoroughly.
How to Sharpen Kitchen Knives
by CHROMA Knives
The videos below provide extensive knowledge on the proper use of a whetstone to sharpen your knives. The videos are in German, but have English subtitles.