Sharpen on a whetstone

Soak a water stone for 5-10 minutes, set it on a non-slip surface, and draw the blade across the coarse side at a consistent 15-20 degree angle, alternating sides until a burr forms along the full edge. Switch to the fine side and repeat with lighter pressure to refine the edge.

Why It Works

Whetstones remove metal to create a new edge with a controlled bevel angle. The coarse grit shapes the edge, the fine grit polishes it. This is the gold standard for knife sharpening, producing the sharpest possible edge with full control.

Tips

• Maintaining a consistent angle is the hardest part — practice on a cheap knife first
• A 1000/6000 dual-grit stone handles most kitchen sharpening needs
• Japanese water stones cut faster; oil stones (Arkansas, India) last longer
• Sharpen every 2-3 months for regular home cooks
• Test sharpness by slicing a sheet of paper — a sharp knife cuts cleanly without tearing