![King KDS Combination Whetstone #1000/ #6000](http://www.thebladerunner.com.au/cdn/shop/files/KINGKDS1000.6000KINGKDS1000.6000web1.webp?v=1706308224&width=1445)
![King KDS Combination Whetstone #1000/ #6000](http://www.thebladerunner.com.au/cdn/shop/files/KINGKDS1000.6000web2.webp?v=1706308224&width=1445)
![King KDS Combination Whetstone #1000/ #6000](http://www.thebladerunner.com.au/cdn/shop/files/KINGKDS1000.6000.01.webp?v=1706308224&width=1445)
![King KDS Combination Whetstone #1000/ #6000](http://www.thebladerunner.com.au/cdn/shop/files/KINGKDS1000.6000.04.webp?v=1706308224&width=1445)
![King KDS Combination Whetstone #1000/ #6000](http://www.thebladerunner.com.au/cdn/shop/files/KINGKDS1000.6000.02.webp?v=1706308224&width=1445)
![King KDS Combination Whetstone #1000/ #6000](http://www.thebladerunner.com.au/cdn/shop/files/KINGKDS1000.6000.03.webp?v=1706308224&width=1445)
DESCRIPTION
King Whetstone are well known throughout the world.
The 1000 is a "medium" stone. Great for sharpening well maintained knives.
If you struggle to get a burr with the 1000 consider a lower grit stone.
The 6000 is a "polishing" stone and is a great grit to finish a sharpening progression with.
If you want the extra edge I recommend a Leather strop.
Most combination stones come in a 1000/3000 setup.
The 1000/6000 is more ideal in my opinion.
Care Instructions
Does need to be soaked in water before use?
Yes. 15-20 mins
Details:
Brand: King キングストーン
Origin: Japan
Length: 200mm
Height: 66mm
Width: 36mm
Weight: 956g
KNIFE CARE
![](https://cdn.shopify.com/s/files/1/0653/3975/2689/files/Care_01_Instructions_v01-_staionless_steel.png?v=1665380848)
![](https://cdn.shopify.com/s/files/1/0653/3975/2689/files/Care_01_Instructions_v01-_NON_staionless_steel.png?v=1665380863)
WHETSTONE CARE
![](https://cdn.shopify.com/s/files/1/0653/3975/2689/files/shapton_care_instructions.png?v=1665380777)
![](https://cdn.shopify.com/s/files/1/0653/3975/2689/files/Morihei_whetstones_care_instructions.png?v=1665380837)
ABOUT US
Hi my name is Leigh, and I’m a chef from Newcastle Australia.
I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box)
I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More
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