Coarse: This side of the whetstone should be used when knives are very blunt, chipped or damaged.
Medium: This side of the whetstone should be used when knives are blunt.
1. Remove whetstone from Non-Slip Base and soak the whetstone in water for around 10-15 minutes until all of the bubbles have been released.
2. Replace the non-slip base and then set the angle of the blade to the whetstone as appropriate. In the case of most Japanese knives this will be 15°. In the case of most European knives 20°-25°. Use a guide rail for a more accurate angle if needed.
3. Applying moderate pressure grip firmly and move the blade in a forwards and backwards motion against the whetstone until the blade is sharp.
4. Then turn the blade over and repeat the forwards and backwards motion on this side for a similar amount of strokes to ensure an even cutting edge.