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My kitchen knives had been sliding off tomatoes for months, and the medium slot brought that edge back after just a few passes—really satisfying to feel the burr form and then disappear. The coarse slot is my go-to now for the old santoku I’d given up on.

I was skeptical a water stone would feel this straightforward, but the coarse slot took care of a chipped edge in a few passes. Even the fine slot leaves a surprisingly clean finish that makes slicing tomatoes feel effortless.

My chef's knife was catching on everything, and after running it through the fine slot a few times with water, it slices tomatoes like butter again. The three grit options mean I can go from a dull blade to a polished edge without switching tools.