Description
Whetstones (sharpening stones) remove metal to create a new edge. This method offers the most control and best results but requires practice.
Recipe/Instructions
- Prepare Stone: If using a water stone, soak it in water according to manufacturer instructions (usually 5-15 mins). If using an oil stone, apply a thin layer of honing oil.
- Find Angle: Determine the correct sharpening angle for your knife (typically 15-20 degrees per side for most Western kitchen knives, lower for Japanese knives). Maintaining a consistent angle is crucial.
- Sharpen First Side: Place the stone on a stable, non-slip surface. Hold the knife handle firmly. Place the blade edge against the stone at the correct angle. Starting with the coarser side of the stone, use moderate pressure to slide the blade across the stone in a sweeping motion, as if trying to slice off a thin layer of the stone. Work from the heel of the blade to the tip. Repeat 10-20 times.
- Check for Burr: Feel gently on the opposite side of the edge for a 'burr' (a tiny ridge of metal) forming along the entire length. This indicates you've sharpened one side sufficiently.
- Sharpen Second Side: Flip the knife over and repeat the sharpening process on the other side, maintaining the same angle, until a burr forms on the first side.
- Refine Edge: Switch to the finer grit side of the stone. Repeat the sharpening process with lighter pressure, alternating sides every few strokes, to refine the edge and remove the burr.
- Hone (Optional): Use a honing steel or strop to further align and polish the edge.
- Clean Knife: Wash the knife thoroughly with soap and water to remove metal particles and dry it immediately.
What makes the Dish Special
N/A - The traditional and most effective method for true sharpening, offering control over the edge bevel.