A granulated side, coarse and rough, to roughen the most damaged -deep dents-, jagged and blunt parts of your blade. With this side we can even the blade and smooth it down until recovering the appropriate cutting angle.
A smoother and thinner side to polish small imperfections, sharpen and fine tune the blade to get polished finish.

When using a whetstone for sharpening the blade, the latter must be dry and cleaned of all traces of lubricant.
Slightly wet the natural stone.
Start from the base of the blade moving towards the tip of the blade in an alternating and regular movement.
In a first stage, sharpen the cutting edge by pressing hard on the stone and going back and forth along the blade (the stone is at a 20° angle with the blade) in order to remove the steel burr forms on the opposite side of the blade which prevents it from cutting. This burr must therefore be removed.
In he second stage of the sharpening process, start from the base of the blade moving towards the tip of the blade in an alternating regular movement but with less pressure than the first time.
Finally, lightly pass the stone on each side of the cutting edge (twice).

Like any hard material it is very fragile so it is recommended to avoid any hit.

Made in Italy.

Kitchen scissors

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