ShaptonGlass Stone 1000 Grit 5mm

I have been using King Whetstones ever since I started sharpening my knives, I mainly use the 1000 grit stone and it does a good job and you can't beat the price but I do not like having to soak the stone. All the reviews I have read about Shapton stones have been positive so I figured I would give it a try. The detail in the packaging alone told me this is a quality stone, the look and feel of this stone is incredible! Unlike the King stone, there is no soaking involved, just splash some water on it and get down to sharpening. The water stays on the stone and the feedback you get when you run the blade across the stone tells you it's not going to take long at all to get the edge your looking for. The first knife I was going to sharpen is a Spyderco with Cru-Wear steel. Before sharpening, the knife would cut but it would leave a jagged edge and sometimes tear thru whatever it was cutting. I did 10 passes on the Shapton stone on each side of the blade and then ran it across a leather strop, I used a page out of a magazine for the first cut test and I could hardly hear the blade gliding thru that paper. It was so silky-smooth that I just wanted to keep cutting. No more having to soak my old stone and the mess from having to keep pouring water on it when it keeps drying out, it's so much easier with this splash and go stone and my knife has never been this sharp

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This is a great stone. I found it easy to use, and very responsive to pressure. For most use I think this is the finest grit I will need, for things like kitchen knives, and for most pocket knives. This is a quality product.

I am a knife sharpening beginner.After watching a ton of tutorials (Burrfection and Outdoor555 on youtube) i managed to sharpen my knifes on the 3rd day of practice.My knifes were'nt totally ruined but lost the razor factory edge. The shapton 1k grinds fast if some pressure is applied and using the correct angle i got a burr quickly on my japanese knifes. I had trouble though with my supersteel pocket knifes, a diamond stone would be better for them.I used a green compound strop for removing the burr after sharpening and got a shaving sharp edge, that stays sharp for a long time.I recommend a stone holder since its very slim. I used it on the edge of my table to prevent my hand from bumping into the surface, getting a raised stone holder to lift it a bit off the table made it so much easier.For everyday sharpening of kitchen knifes, this shapton 1k and a cheap strop is all you ever need. If you can't produce a hair popping edge from this stone, don't buy more sharpening tools, practice first until you have perfected it on this one.For very very dull knifes i recommend a cheap chinese diamond stone 400-600 grit to form a proper edge again, it is much quicker than such a "fine" 1000 grit shapton stone. Tried it on a years old super dull ikea knife - i was successful but it took 3 hours since the shapton shaves steel too slow for such a task.Overall, 5/5, splash with water and go. Sharpened 15 knifes for the family so far, stone hasnt worn down yet and is perfectly flat. Will last very long, probably a lifetime when used normally by a hobby cook.