Which Sharpening Stone Grit Should You Choose? A Beginner’s Guide

When you first start sharpening knives, one of the most common questions is:

“Which sharpening stone grit should I buy?”

#300, #1000, #3000, #5000, #8000…

There are many numbers, and it can feel confusing.

But you do not need every grit.

For most home kitchen knives, the simple answer is:

Start with #1000.
If you want a second stone, choose #3000.

With these two stones, you can handle most regular knife maintenance at home.

As the official Australian distributor of ALTSTONE, SOUTEN Knife Brisbane would like to explain how sharpening stone grit works and which grits are best for different uses.

First, Understand Sharpening Stone Grit

The numbers you see on sharpening stones, such as #1000 or #3000, show how fine or coarse the abrasive particles are.

A simple way to understand it is:

• Lower number = coarser stone, removes more metal
• Higher number = finer stone, removes less metal and gives a smoother finish

For example, if your knife has a chip, using only a #8000 stone will take a very long time because it does not remove much metal.

On the other hand, using a very coarse #300 stone for normal daily sharpening may remove more steel than you need.

The important thing is to choose the grit for the job.

Recommended Sharpening Stone Grit Map

For most home kitchen knives, #1000 is the best place to start, followed by #3000 if you want a smoother finish.

Coarse stones are mainly for repairs, while #5000 and above are for people who want a finer finish.

Start with #1000

For most people buying their first sharpening stone, #1000 is the best choice.

A #1000 stone is used to restore normal sharpness when your knife has become dull.

It is useful when:

• Your knife does not feel as sharp as before
• Tomato skin is difficult to cut
• The blade does not enter meat or fish easily

For most kitchen knives, one good #1000 stone can handle a large part of regular maintenance.

For beginners, ALTSTONE FUKAMI #1000 is a very good starting point.

It has good contact with the blade and gives clear feedback while sharpening. It works well with many types of kitchen knives, including stainless steel knives.

Choose #3000 as Your Second Stone

After creating the edge with #1000, you can use #3000 to make the edge smoother.

A simple way to think about it is:

#1000 creates the working edge.
#3000 refines and smooths that edge.

You may notice the difference when cutting foods such as tomatoes, chicken skin, or fish.

For many home cooks, this combination is enough:

#1000 → #3000

ALTSTONE offers different options depending on your sharpening preference.

FUKAMI #3000
A smooth and forgiving feel. It is easy to use after #1000.

RIN #3000
A harder stone for people who want a sharper and more precise edge.　

Coarse Stones Around #300 Are Mainly for Repairs

Stones around #120 to #400 are called coarse stones.

They remove metal quickly and are useful when:

• The knife has a chip
• The edge shape needs major correction
• You need to reshape the edge

For normal sharpening, you usually do not need a coarse stone.

This means you do not need to buy one at the beginning. You can add one later if your knife becomes chipped.

ALTSTONE offers FUKAMI #300 for general repair work and RIN #120 when stronger metal removal is needed.

#5000 to #6000 for Cooking Enthusiasts and Japanese Knives

If you want an even smoother edge after #3000, you can move to the #5000 to #6000 range.

These stones are useful for people who:

• Want cleaner sashimi cuts
• Use Japanese single-bevel knives
• Care about smooth vegetable cuts
• Enjoy sharpening as a hobby

ALTSTONE FUKAMI #5000 is a useful step between #3000 and #8000.

For a harder and more precise sharpening feel, RIN #5000 is another option.

For Japanese knives and a kasumi-style finish, SOU ISSOU #6000 is also available.

#8000 to #10000 Is Optional

Once you reach #8000 and above, you are entering the fine finishing range.

At this level, the goal is not simply to make the knife sharp.

These stones are mainly used for:

• Very precise edge finishing
• Near-mirror polishing
• Finishing Japanese knives
• People who enjoy advanced sharpening

For a normal home santoku or chef’s knife, this level is not necessary.

ALTSTONE offers several options:

FUKAMI #8000
A smoother and more forgiving fine finishing stone.

RIN #8000 / #10000
Harder stones for very precise finishing.

SOU ISSOU #8000
Designed for people who want a kasumi finish on Japanese knives.

Recommended Grit Combinations

Sharpening stones should normally be used from lower grit to higher grit.

Here are some simple combinations.

The important point is not to jump too far between grits.

For example:

#1000 → #8000

is a very large jump.

It may take a long time for the #8000 stone to remove the scratches left by the #1000 stone.

A more efficient progression would be:

#1000 → #3000 → #5000 → #8000

You Do Not Need to Buy Every Grit

More sharpening stones do not always mean better sharpening.

Beginners do not need to buy:

#400, #600, #800, #1000, #2000, #3000…

all at the same time.

It is better to first learn how to use #1000 properly.

Then add another stone only when you need it.

For example:

• Want a smoother edge → #3000
• Need to repair a chip → around #300
• Want a finer finish → #5000 or above

This is the simplest and most cost-effective way to build your sharpening stone set.

FUKAMI or RIN: Which One Should You Choose?

ALTSTONE has different sharpening stone series with different characteristics.

FUKAMI

FUKAMI has good contact with the blade and a smoother, more forgiving sharpening feel.

It is easy to understand what is happening on the edge while sharpening, making it suitable for home users and many different kitchen knives.

RIN

RIN is a harder stone and helps keep a flatter sharpening surface.

It is also splash-and-go, so in most cases you only need to add water before sharpening.

It is a good choice for users who want a more precise and controlled edge.

Neither series is simply “better.”

The best choice depends on your knife, your sharpening style, and the feeling you prefer.

Summary: Start with #1000

If you are not sure which sharpening stone to buy, keep it simple.

First stone: #1000

If you want a better finish:

Second stone: #3000

For most home kitchen knives, these two stones are enough.

After that, you can add more stones only when needed:

• Around #300 for chip repair
• #5000 to #6000 for a finer finish
• #8000 and above for advanced finishing

This way, you can build a sharpening setup that suits your knives without buying stones you do not need.

SOUTEN Knife Brisbane is the official Australian distributor of ALTSTONE and offers a range of FUKAMI, RIN, and SOU ISSOU sharpening stones for different sharpening styles and needs.

If you are not sure which grit is right for your knife, feel free to contact us. We are happy to help you choose the right stone.