since y'all were bitchin about the last one
(any annoyed responses I give are sarcastic and I'm not actually frustrated)
this post was submitted on 17 Feb 2026
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So the main issue with double sided whetstones is that as you use any whetstones they “dish”, so if you use both sides it ends up being way harder to keep them flat. The “combo” stones tend to be lower quality in general as well
You’re usually better off getting a normal stone, then sharpening using only one side of it. A decent 1000 grit alone is good for sharpening undamaged kitchen knives. Don’t need a strop or a super high grit stone or anything you can just do stropping passes right on the same stone. But overall it’s not really that serious, people who know what they’re doing can sharpen knives with like a rock from the woods
You need another stone that has gaps slotted into it to slide against the cupped stone. That helps keep things flat. Not perfect but good enough for my knife making hobby.