Sharpening stones
A sharpening stone is graded by grit size, and the higher the number, the finer the grit. #1000 sets the edge on a dull knife, #3000 refines it, and a coarse grit around #220 takes out chips in the edge.
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If you only want one stone, take a combination stone with #1000 and #3000. It covers most kitchen knives. The stones here are from Naniwa and KING, among others. Some need to soak in water for five to ten minutes before use, others only need a little water on the surface. A stone wears hollow with use, so flatten it with a flattening stone.
