The 1000-grit blue side was the coarser of the two, while the 6000-grit was finer.
What should I use various grits of whetstones, e.g. 1000, 3000, 6000, etc., for? The smaller the number (1000), the coarser the grit, and the more metal it will remove and the faster it shapes the edge. You begin with a coarse grit to shape an edge, remove pits or chips, then move on to fine grits to polish the edge.
Features of fine grit (4000-8000)
These stones excel at refining and honing edges that have already been sharpened with coarser grits. The 4000-6000 grit range is ideal for creating a smooth, keen edge suitable for most kitchen tasks, while 8000 grit stones produce an exceptionally polished finish.
1000 to 3000 grit are used to sharpen dull knives, 4000 to 8000 grit are finishing stones and are used to refine your knife edge.
A 3000 grit stone will leave a fine edge suitable for many situations, it may have a small amount of tooth to the edge. Water stones 5000 or 6000 are common finishing grits, and give a good slicing edge with a very slight tooth. Water stones 8000 and higher will leave very smooth and polished edge for clean cuts.
Understanding Grit Numbers
Coarser grits, such as 200 to 1000, are ideal for repairing damaged or dull blades. Finer grits, such as 3000 to 8000, are used for refining and polishing the edge to achieve a razor-sharp finish.
The 1000-grit blue side was the coarser of the two, while the 6000-grit was finer.
For Regular Maintenance: Use a medium grit (800-1000) for regular sharpening to maintain a good edge. Periodically hone the blade with a fine grit (3000-5000) to keep it razor-sharp.
Ultra-fine grit stones: Ultra-fine grit stones, typically in the range of 8000-12000 grit, are used for polishing and finishing the edge of a blade. They remove almost no material and are great for giving the blade a super-sharp edge.
Grit less than 1,000 is ideal for reshaping a chipped and/or cracked large-edged knife. Grit between 1,000-3,000 is a good starting point for first-time sharpeners to sharpen noticeably dull knives. Grit between 3,000-6000 should be used after sharpening on a medium-sized stone to adjust your Japanese knife's edge.
Diamonds are harder than any metal and will be able to sharpen and produce a Wicked Edge on any blade easily and quickly, even on super steels. Diamond Stones don't require flattening like traditional whetstones nor do they require oil or water, meaning cleaner sharpening sessions.
The grit of sandpapers is a rating of the size of abrasive materials on the sandpaper. The higher grit number is equivalent to a finer abrasive, which creates smoother surface finishes. Lower grit numbers represent coarser abrasives that scrape off materials much quicker.
The SEIDO 1000/6000 combo grit whetstone is great to start your sharpening journey on a budget. The #1000 grit side is coarse enough to bring a dull knife back to life and the #6000 side is perfect to polish and refine that edge to something that will give you a silky smooth cutting feel and a longer edge life.
Sandpaper grits range from coarse (around 40 to 60 grit) for heavy material removal to very fine (up to 2000 grit or higher) for ultra-smooth finishes on surfaces like wood or metal. Higher grit numbers indicate finer particles and smoother finishes.
3000 grit to the rescue!
quickly refines sanding marks and removes severe surface defects. utilizes a damp sanding process - minimal water usage and no specialized sanding lube.
For example, if you're refinishing a piece of wood furniture, you'll start with a coarse grit like 80 to remove the finish and smooth any imperfections. Next, you'll advance to a finer grit like 100 or 120 to smooth the scratches left behind by the 80-grit sandpaper.
Test the stone: To determine if a stone is oil or water based, you can place a few drops of water on the stone and observe how it reacts. If the water beads up and does not soak in, it is likely an oil stone. If the water is absorbed into the stone, it is likely a water stone.
Start with your lower grit whetstone. For kitchen knives, a good starting point is 1000 grit for the first sharpening, and 6000 grit for finishing/honing, so they're the numbers we'll use in this guide.
Using a stone to sharpen a knife is a simple process that's easy to learn but difficult to master. For most knives that fail the tomato test we recommend using a series of three stones to bring your knife back to an excellent edge. The 3 grits we recommend are roughly 400, 1000 and 3000.
Start with a fine sharpening stone ranging from 1000 to 3000 grit, followed by an extra-fine sharpening stone ranging from 3000 to 5000 grit. Can the knife cut the tomato without crushing it? If it does your knife is sharp enough for normal use in the kitchen.