The Japanese company Naniwa from Osaka has been producing whetstones for more than 60 years. The manual sharpening of knives is not integrated more in culture anywhere in the world than in Japan. This is also deeply rooted in the DNA of this Japanese quality brand, with the aim of being the absolute leader at sharpening level.
The Naniwa Chosera 400 whetstone uses magnesia as binder for the abrasive, in this case white aluminium oxide. The Chosera stones do not soak up any water so the stones do not need to be sprinkled with water frequently. This makes Chosera stones rather easy to sharpen with. Because of their hardness you will not cut into the stone easily and sharpening with these stones will take less time. Their hardness make them a good choice for knives made from hard steel. Splash with water before and during sharpening, do not soak or store in water.
During manufacture, Chosera sharpening stones are bound with magnesium. This superior production method guarantees superb results. However, these magnesium-bound stones are more prone to developing hairline cracks. To prevent this from occurring, it is important NOT to use too much water when wetting Chosera sharpening stones. So Chosera stones should NEVER be left to soak in water for a prolonged period of time! It is also important to dry these stones thoroughly after use and store them in a dry, dark place.
Fixed plastic baseplate
Soak the stone fixer in water for 10 minutes and the whetstone for the appropriate amount of time.
Draw with a pencil a cross section over the face of the stone.
Use the stone fixer on the stone's edges first to take off the corners/edges of the stone to avoid accidentally chipping your knives.
Start to sand off the top of the stone.
Remove enough material to flatten the surface of the stone so the pencil marks have gone.
If the stone fixer is used regularly after sharpening, it will take a shorter time to level the stone each time.