Atoma Diamond Sharpener #140
Description
Extra-coarse diamond plate for fast material removal, chip repair, and whetstone flattening.
Electrodeposited real diamonds on a solid steel base. The 140 grit cuts aggressively without loading up - making quick work of tasks that would take a conventional stone far longer. Built for a lifetime of use.
- Grit: 140 (extra coarse)
- Abrasive: Electrodeposited real diamonds
- Base: Solid steel plate
- Use: Material removal, chip repair, whetstone flattening
Make it last.
- Soak sintered stones 10-15 min before use, until bubbles stop rising
- Splash-and-go ceramic stones just need a wet surface
- Don't store wet - dry thoroughly after every session
- Flatten every 5-10 sessions using a flattening plate or 220-grit paper on glass
- Use light pressure on finishing strokes to remove the burr cleanly
- Don't lean hard - heavy pressure dishes the stone faster, it doesn't sharpen faster
Before you buy.
What grit do I need?
A 1000-grit stone is the working sweet spot - it removes a dulled edge in minutes and finishes sharp enough for kitchen use. Add a 3000-6000 stone if you want a polished, hair-splitting finish. A coarse 240-400 stone is only needed if you've chipped a blade.
How long do I soak it?
Splash-and-go stones (most modern ceramic-bonded) just need surface-wetting. Traditional sintered stones soak for 10-15 minutes before use - until bubbles stop rising. Never store wet: dry the stone after each session.
Will this stone work on stainless and carbon both?
Yes. The difference between sharpening carbon and stainless is in technique, not the stone. Powder-metallurgy steels (SG2, M390, S35VN) sharpen much faster on diamond plates than waterstones.
Do I need to flatten the stone?
Yes - waterstones dish (concave) with use. Check flatness every 5-10 sharpening sessions by drawing a pencil grid on the stone and rubbing it on a flattening plate or 220-grit sandpaper laid on glass. Stop when the grid is fully gone.
What if I've never sharpened before?
Start with a 1000-grit stone, a 15-degree marker (a folded coin works), and a knife you don't love. Both bevels, alternating strokes, light pressure, finishing with the lightest possible passes to remove the burr. The first knife you sharpen will take 20 minutes; the tenth will take 5.
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