EBM #220 Coarse Sharpening Stone — 210 mm

A coarse stone is useful for the jobs you don’t want to spend all afternoon doing on a #1000: repairing small chips, reprofiling an edge, thinning behind the edge, or bringing a seriously neglected knife back into service.

EBM’s #220 provides a straightforward, substantial block of abrasive for that work. At 27 mm thick, it has plenty of material for repeated use and flattening. Most cooks won’t need a coarse stone every time they sharpen, so a stone like this can remain part of an occasional user’s kit for many years.

Grit: #220
Dimensions: 210 × 54 × 27 mm
Origin: Japan
Preparation: Soak thoroughly in water before use.

In Use: Use it when you need to change the geometry or remove a meaningful amount of steel, then follow with a medium stone to refine the edge. The coarse abrasive leaves visible scratches, particularly when thinning across the blade face, so plan for additional finishing if appearance matters. Check your progress frequently to avoid removing more steel than necessary.

Care: Keep the working surface wet during sharpening. Rinse after use and allow the stone to dry naturally before storing. Flatten periodically to maintain an even working surface.