Why do people sharpen with whetstones?
Sharpening stones are the traditional go-to for serious knife sharpeners because they offer the flexibility to tailor the sharpening angle based on the unique geometry of each blade. While this method requires more skill than some of the simpler alternatives, the quality of the edge that a skilled sharpener can achieve is unmatched.
Using whetstones to sharpen knives involves rubbing the blade along an abrasive stone at the desired angle to refine the cutting edge.
Knives sharpened with stones typically go through a process using a range of stones, from coarse to fine. While the world of sharpening stones can seem overwhelming, the basics are straightforward:
Coarse stones are used to repair damage and establish the initial edge geometry.
Finer stones refine the edge, polishing it to be as sharp and thin as possible while preserving the blade’s geometry.
One reason most people don’t use sharpening stones at home is that they require a certain level of skill to use effectively and maintain. However, with a few simple guidelines, the process can be significantly simplified. You don’t need expensive, high-end natural Japanese stones to achieve a sharp edge (just like you don’t need a Ferrari to get around town).
If you’re just starting with knife sharpening, I recommend having a set of three basic stones:
A 220-grit stone for repairing damage and setting the edge geometry.
A 400-grit stone to remove deeper scratches.
A 1000-grit stone for creating a solid, all-purpose cutting edge.
Higher grit stones come into play when working with high-quality knives that are hard enough to take a razor-sharp edge. Lower-quality knives, on the other hand, can easily be over-sharpened—soft steel won’t support a very thin edge without losing strength, so there's no need to go beyond 1000 grit for those blades.
Before you begin, soak your water stones for about 5 to 10 minutes. Ensure that the water sits on top of the stone without soaking in before you start sharpening. Stones are typically porous, and the water helps to prevent clogging, ensuring consistent steel removal during the sharpening process.
To sharpen, start with the blade flat on the stone, then lift the spine (the back edge of the knife) until the transition from the stone to the cutting edge is seamless. This is the angle at which you should sharpen your knife. Move the blade back and forth across the stone, but apply pressure only on the strokes moving away from you—this is important because knives tend to dig into the stone if pressure is applied when moving toward yourself.
When sharpening the edge, focus on small sections of the blade at a time rather than trying to sharpen the whole edge in one go. This ensures you can consistently maintain the correct angle. Keep the number of strokes equal on both sides of the blade. Your goal is to create a balanced, symmetrical edge that forms an equilateral triangle along the cutting edge. This applies to double bevel knives only. Single bevel knives require different techniques to sharpen.
By taking your time and following these steps, you can achieve a sharp, functional edge that will make your knives perform at their best.