Keeping your knives sharp is crucial for any chef. But did you know that the type of steel in your knife determines the best sharpening stone to use? In this simple guide, we’ll help you choose the right Coticule stone for your culinary knives based on whether they’re stainless steel (inox) or carbon steel (non-inox).
For Stainless Steel Knives (Inox)
Stainless steel knives are rust-resistant and low maintenance, but they’re harder to sharpen due to their high chromium content. To get the best edge on inox knives, use:
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Coticule Corundum Stone (1200 Grit) – Start with this coarse stone to shape and restore dull edges. It removes material quickly and prepares the knife for fine sharpening.
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Coticule Blue Stone (4000 Grit) – After shaping the edge, switch to the blue Coticule for fine sharpening. Its 4000-grit finish refines and polishes the blade for smooth, precise cutting.
We offer these 2 stones in a convenient combination stone, bringing together the best of both worlds. Try our Coticule combo Corundum whetstone today!
For Carbon Steel Knives (Non-Inox)
Carbon steel knives are known for their sharpness and are easier to sharpen than inox knives. However, they require regular maintenance to prevent rust. For carbon steel knives, we recommend:
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Coticule Pyrenees Stone (1200 Grit) – Start with this medium-coarse stone to reshape the edge and remove nicks.
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Coticule Blue Stone (4000 Grit) – Finish with the blue Coticule for a fine, polished edge. Its natural garnet content ensures a smooth sharpening process without damaging the softer carbon steel.
We offer these 2 stones in a convenient combination stone, bringing together the best of both worlds. Try our Coticule combo Pyrenees whetstone today!
When to use the Coticule Yellow stone
If you want an even sharper edge with a mirror-like polish, add the Coticule Yellow stone to your routine. This ultra-fine stone is perfect for finishing high-end knives or delicate cutting tools. Use it after sharpening with the Coticule Blue for a professional-grade polish.
Choosing the right size
When sharpening culinary knives, the size of the stone matters:
- Small: 15 x 6 cm is great for small knives and quick touch-ups.
- Medium: 20 x 6 cm is the most popular size, ideal for general kitchen use.
- Large: 25 x 6 cm is best for chefs who regularly sharpen large knives.
Ready to sharpen your kitchen knives like a pro?
Choose the right stone for your knife type and keep your culinary tools razor-sharp. Explore our selection of Coticule combo Corundum, Coticule combo Pyrenees, Coticule Blue, and Coticule Yellow stones, all handcrafted in Belgium for chefs who demand the best.
Need help learning how to sharpen your knives properly? Check out our tutorials for step-by-step instructions on honing and sharpening your kitchen knives.
