Now, when it comes to choosing the right whetstone, things can get a little complicated. There are coarse, medium, and fine grit whetstones to consider, each with its own unique superpowers – like ============== removing metal or polishing the edge. So, to avoid total chaos, just remember that coarse is for fixing, medium is for sharpening, and fine is for polishing – simple, right?
But here's a surprising fact: the Japanese actually use water to sharpen their knives, not oil! Who knew that H2O could be so effective at keeping the whetstone cool and the steel from overheating? Mind. Blown.
Japanese Knife Sharpening Guide — Sharpening Supplies
