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The stone comes from Arige, a mountainous region in the central Pyrns. It has a fine grain that can restore very dull and blunt blades. Use it to sharpen any straight-edged knife, such as paring, filleting or santoku knives.
To use the stone, first submerge it in water for a few minutes. Keep the stone wet while youre sharpening your knife. An angle of about 20 degrees is ideal for restoring the cutting edge.
About Opinel
The Opinel family started as blacksmiths in Savoie, France in 1800. Although famous for their folding penknives, their expertise in blade making naturally led to a future in kitchen knives. Using the same high quality materials and over 200-years of know-how, you can now enjoy a touch of Opinel excellence every time you cook. These knives are designed in Savoie, France and manufactured in Portugal.
