Combination 240/1000 Grit Whetstone

The coarse 240 side took a chip out of my old kitchen knife in just a few passes, and switching to the fine 1000 grit left a mirror-like edge. I didn't have to soak it forever either, just a few minutes and it was ready to go.

Finally, a stone that actually puts a real edge back on my stainless kitchen knives. The two grit sides let me grind out a nick on the coarse side and then polish it to razor-sharp on the fine side.

The 1000 grit side leaves a mirror finish on my kitchen knives, though the 240 side is a bit slow for major reprofiling. I've used it on chisels and scissors without any issues, and it stays flat with occasional soaking.