🍽 1. Determine Your Needs and Experience Level

Start by assessing your own routines and preferences.
Are you looking for a stone to perform extensive repairs on a dull blade, or simply to keep your knife’s edge razor‑sharp?

✅ Rough Grit (200–1000) — Ideal for reshaping and repairs.
✅ Medium Grit (1000–3000) — Perfect for adding sharpness to a somewhat dull blade.
✅ Fine Grit (3000–8000) — Suitable for polishing and refining a already sharp edge.

🍽 2. Choose the Right Material for Your Stone

The material you select directly influences how quickly and efficiently you can sharpen.

✅ Whetstones (Water Stones) — Provide a smooth, consistent sharpening experience — perfect for Japanese knives.
✅ Oil Stones — Durable, slow-wearing — a strong choice for heavy or high-carbon knives.
✅ Diamond Stones — Exceptionally hard and aggressive — great for repairs and reshaping.

🍽 3. Size and Thickness — How Large Should Your Stone Be?

Consider your blade sizes and how much surface you need for effective sharpening.

✅ Full Size (8” or larger) — Better for larger knives (chef’s knives, cleavers, slicers).
✅ Pocket Size (4” or less) — Suitable for small knives (paring knives, folding knives) or when space is limited.
✅ Thickness — Thicker stones last much longer, retaining their flat surface with repeated use.

🍽 4. Look for Quality, Craftsmanship, and Detail

Every ARTIDGE stone is carefully crafted to provide a flat, consistent surface with just the right texture.
This guarantees your knives will be honed evenly and efficiently — extending their cutting ability while preserving their character.

🍽 5. Take Your Time — The Process Is Part of the Experience

Sharpening is not just maintenance — it's a way to connect with your tools and appreciate their craftsmanship.
Take your time, learn proper techniques, and enjoy the process of turning your knife back into its sharp, passionate best.

✨ The right sharpening stone is a blend of artistry, functionality, and care for your tools.
At ARTIDGE, we’re proud to help you keep your knives at their finest — because every meal starts with a sharp blade.