We buy each product at retail and log the order date. On arrival, we photograph packaging, record weight and dimensions, and inspect fit and finish. For knives, we run a standard cut sequence: 100 yellow onions, 20 tomatoes, 10 carrots, and a paper slice test. We measure edge retention at intervals and note corrosion after a 24-hour wet rest. For whetstones, we soak, flatten, and sharpen a reference knife, then grade slurry speed, feedback, and finish. Each tester writes independent notes; we compare and agree on a score. Scores use a five-point scale: 5 excellent, 4 good, 3 adequate, 2 poor, 1 very poor. Hands-on scores use the full 1 to 5 scale.
Records and comparison limits
Knife and stone comparisons identify the reference blade, soaking and flattening procedure, test intervals and finish. Corrosion and cutting results concern the stated sample and conditions.