Why use Japanese Sharpening Stones (Toishi)?

Toishi, or Japanese sharpening stones, are renowned for their effectiveness in sharpening blades due to their uniform abrasive surface, which leads to smoother and less jagged edges compared to many Western sharpening stones. Here's a breakdown of key points from your description:

Advantages:

• Fine Edges: Japanese waterstones create a more refined edge than many Western stones, especially visible under electron microscopy.
• Efficiency: They efficiently sharpen most edge tools, whether it's for kitchen knives, woodworking tools, or other blades.

Preparation and Use:

1. For Coarse to Medium Stones (220, 600, 1000 grit):

   • Soaking: Immerse in water for about 15 minutes or until bubbling stops. For occasional users, repeat soaking as needed.
   • Storage: You can store these stones in water if they’re used frequently.

2. For Finer Stones (3000, 6000, 10,000 grit):

   • These stones only need to have their surface wetted before use, and don't require full immersion.

3. Post-Use Maintenance:

   • After sharpening, clean the stone to remove the slurry (fine particles mixed with water).
   • Over time, the stone will develop a "dish" (a concave surface), which is natural.

4. Flattening the Stone:

   • Once dished, dry the stone and flatten it by rubbing it against 150 grit sandpaper placed on a flat surface like glass.

This maintenance process ensures the stones remain flat and effective, providing optimal sharpening results each time.