How to Sharpen a Knife with a Whetstone: Revive Your Blades
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Time to read 12 min
Reviving Dull Blades: Save Your Knife with Whetstone Sharpening
If you use knives regularly, you'll notice they eventually lose their edge. But don't worry! Sharpening your blades with a Japanese whetstone is a simple process that can bring them back to life. Learning how to sharpen a knife with a whetstone is an essential skill for any kitchen enthusiast or professional chef .
Whetstones, also known as sharpening stones , are affordable and long-lasting tools that can give your knives an exceptionally sharp edge. By investing in a good set of Japanese whetstones and taking the time to learn how to use them, you'll keep your blades sharp and extend their lifespan .
To get started, you'll need a few key items:
• Two whetstones with different grit levels • A dish for soaking the stones • A dishcloth • A marker (optional) • A sharpening guide (optional) • Your dull knife
Begin by preparing your workspace. Find a flat, sturdy surface to work on. Many people prefer to use a chopping board as it provides a slightly raised and flat surface. To prevent slipping, dampen a dishcloth and place it under the board.
Next, soak your whetstones. Most traditional Japanese whetstones need to be submerged in water for 15-30 minutes before use. This allows the stone to become fully saturated, which helps create the abrasive slurry needed for sharpening.
When you're ready to start sharpening, place your lower grit whetstone (around 1000 grit) on your work surface. Hold your knife in your dominant hand and place the heel of the blade on one end of the stone. Apply pressure to the blade with your other hand's fingers.
Using long, smooth strokes, run the entire edge of the blade along the whetstone. Move the blade from one side of the stone to the other while simultaneously moving the contact point from the heel to the tip. As you repeat this process, you'll notice a slurry forming on the stone – this is what helps sharpen your blade.
Continue sharpening until you feel a burr form on the edge of the blade. This burr is a small lip of metal that curves to the opposite side of the blade you're sharpening. You may not be able to see it, but you'll feel it when you run your fingertips across the side you're not sharpening. It typically takes about 8-12 strokes to form a burr.
Once you feel the burr, flip your knife over and repeat the process on the other side for the same number of strokes. At this point, your knife will likely be as sharp or sharper than when you bought it. But to make it razor-sharp, you'll want to hone it on a higher grit stone.
Switch to your higher grit whetstone (around 6000 grit) and repeat the sharpening process. This time, it may take up to fifty strokes for the burr to form. Be patient and maintain consistent pressure and angle throughout the process.
When you've finished honing both sides of the blade, you'll have a knife that's sharper than when it came out of the box. With proper care and maintenance , you'll only need to touch it up on the whetstones every couple of months.
Remember, learning how to sharpen a knife with a whetstone takes practice. Don't get discouraged if your first attempts aren't perfect. With time and experience, you'll master the art of Japanese knife sharpening and enjoy the benefits of razor-sharp blades in your kitchen.
Table of Content
Choosing the Right Whetstone
When it comes to sharpening a knife with a whetstone, selecting the appropriate stone is crucial. Japanese whetstones , also known as water stones , are renowned for their quick-working qualities and effectiveness with both Japanese and Western blades. To choose the right whetstone, you need to understand the different types available and their specific uses.
Types of Whetstones
There are three main types of Japanese whetstones:
Arato : This is a coarse-grit stone used for initial sharpening or repairing chips in the blade. It's ideal for extremely dull or damaged knives.
Nakato : A medium-grit stone used for sharpening and refining the blade after using the Arato stone. This type is great for regular maintenance of your knives.
Shiageto : This fine-grit stone is used for honing and polishing the edge to achieve a razor-sharp finish. It's perfect for giving your knife that final touch of sharpness.
Grit Levels Explained
The grit of a whetstone refers to the size of the abrasive particles on the stone. Understanding grit levels is essential to sharpen a knife effectively:
• Coarse grit (less than 1000): These stones are used to repair damaged blades or sharpen extremely dull knives. They remove material quickly but leave a rough edge.
• Medium grit (1000-3000): This range is ideal for general sharpening. A 1000 grit stone is considered the go-to sharpening stone for most kitchen knives.
• Fine grit (4000-8000): These stones are used for refining and polishing the edge. They're great for finishing touches and maintaining already sharp knives.
• Ultra-fine grit (above 8000): These stones give a mirror finish to your blade. However, for most kitchen tasks, going beyond 8000 grit doesn't provide significant practical improvements.
Soaking vs Splash-and-Go Stones
When choosing a whetstone, you'll encounter two main types: soaking stones and splash-and-go stones.
Soaking stones need to be submerged in water for 10-30 minutes before use. They tend to have better feedback and feel during sharpening, but they require more preparation time and careful drying to prevent mold growth.
Splash-and-go stones, on the other hand, only need a quick splash of water before use. They're more convenient for quick touch-ups but may not provide the same level of feedback as soaking stones.
For beginners or those who sharpen knives occasionally, a combination stone with medium and fine grits (like 1000/6000) can be a good starting point. As you gain experience, you can expand your collection to include coarser and finer grits for more specialized sharpening tasks.
Remember, the type of knife you're sharpening also influences your choice of whetstone. Japanese knives made from harder steel may require finer grit stones, while softer steel knives can be sharpened with coarser grits. Always consider your specific needs and the knives you'll be sharpening when choosing a whetstone.
Preparing Your Knife and Workspace
Before you start sharpening your knife with a whetstone, it's crucial to prepare your workspace and knife properly. This preparation ensures safety, efficiency, and the best possible results.
Cleaning the Knife
The first step in preparing your knife for sharpening is to clean it thoroughly. A clean knife is essential for effective sharpening and maintaining the longevity of your whetstone. Here's how to do it:
• Use warm, soapy water and a sponge to clean your knife. Avoid putting it in a dishwasher, as this can damage the blade and handle.
• Hold the knife away from you while cleaning, and be careful not to run the sponge along the sharp edge.
• Dry the knife immediately after washing to prevent rust or stains.
• Never put a knife in a sudsy sink where it can't be seen, as this poses a safety risk.
Setting Up a Stable Sharpening Station
Creating a stable and comfortable sharpening station is key to successfully sharpening your knife with a Japanese whetstone . Here's how to set it up:
• Choose a flat, sturdy surface in your kitchen where water is readily available.
• Place a non-slip mat or damp towel on your work surface to prevent the whetstone from sliding.
• If you have a whetstone holder or base, use it to further stabilize your stone.
• Keep a container of water nearby to keep your whetstone wet during the sharpening process.
• Ensure you have good lighting to see what you're doing clearly.
Safety Precautions
Sharpening a knife with a whetstone requires careful attention to safety. Here are some important precautions to take:
• Wear clothing you don't mind getting dirty or stained, or use an apron to protect your clothes.
• Be mindful of your surroundings to avoid getting sharpening slurry on walls or important items.
• Always move the knife away from your body when sharpening.
• Avoid sharpening a knife in mid-air or pointing the blade edge at yourself.
• If a knife falls, let it fall. Don't try to catch it, as this can lead to serious injury.
• Keep your sharpening tools and knives in dedicated storage when not in use to prevent accidents.
By following these steps to prepare your knife and workspace, you'll create a safe and efficient environment for sharpening your Japanese knife with a whetstone. Remember, proper preparation is the foundation for achieving a razor-sharp edge on your blade.
The Sharpening Process: How to Sharpen a Knife With a Whetstone
Finding the Correct Angle
To sharpen a knife with a whetstone effectively, you need to maintain a consistent angle throughout the process. For Japanese knives, aim for a 15-degree angle on each side, while Western knives typically require a 20-degree angle. To find the right angle, you can use a simple trick with nickels:
• Place three nickels (for 15 degrees) or four nickels (for 20 degrees) on the whetstone. • Set one nickel as a spacer in front of the stack. • Rest the knife's edge on the spacer nickel, opposite the stack. • Remove the spacer nickel and lower the spine onto the stack.
This method helps you visualize and maintain the correct angle while sharpening. To keep the angle consistent, use your index finger as a guide by pressing it against the spine of the knife and the stone simultaneously.
Creating and Removing the Burr
As you sharpen your Japanese knife, you'll create a burr along the edge. This thin, curled-over piece of metal is crucial to the sharpening process. To create the burr:
• Start with the coarsest grit stone (around 1000 grit). • Apply light pressure and use long, smooth strokes along the entire length of the blade. • Work in small sections, moving from heel to tip. • Feel for the burr by gently running your thumb perpendicular to the edge.
Once you've created a burr along the entire edge, it's time to remove it. Flip the knife over and repeat the process on the other side. After sharpening both sides, use a technique called "deburring" to remove the excess metal:
• Use very light pressure and alternate sides with each stroke. • Make a few passes on each side, gradually reducing pressure. • Finish with a "peanut butter spreading" motion to refine the edge.
Progressing Through Grits
To achieve a razor-sharp edge on your Japanese knife, you'll need to progress through different grit levels :
• Start with a coarse grit (around 1000) to establish the initial edge. • Move to a medium grit (3000-4000) to refine the edge. • Finish with a fine grit (6000-8000) for a polished, sharp edge.
As you progress through the grits, maintain the same angle and use less pressure. With finer grits, focus on smoothing out the scratches left by the previous stone. Listen for the sound of the blade on the stone; it should become quieter as you refine the edge.
Remember, sharpening a knife with a whetstone is a skill that improves with practice. Take your time, focus on consistency, and enjoy the process of bringing your Japanese knife back to life. With patience and the right technique, you'll soon be able to achieve a remarkably sharp edge that glides through ingredients with ease.
Testing and Maintaining Your Newly Sharpened Edge
After sharpening your knife with a Japanese whetstone , it's crucial to test its sharpness and maintain its edge. This ensures your blade remains in top condition for all your cutting tasks.
Paper Test
One of the most common and effective ways to check your knife's sharpness is the paper test. To perform this test:
- Hold a sheet of paper vertically by its edge.
- Place the heel of your knife at a 45-degree angle to the top of the paper.
- Draw the blade down through the paper in a smooth, controlled motion.
A sharp knife should slice through the paper effortlessly, creating a clean cut. If the knife snags or tears the paper, it may need further sharpening. For an even more challenging test, try cutting a thin strip off the vertical edge of the paper. A razor-sharp blade should be able to shave off small ribbons with ease.
Tomato Test
While the paper test is useful, the tomato test provides a more practical assessment of your knife's sharpness for kitchen use. Here's how to do it:
- Select a ripe tomato.
- Hold the tomato gently.
- Try to slice through the tomato's skin using only the weight of the knife.
A sharp knife should glide through the tomato's skin without applying pressure. If the knife struggles to penetrate the skin or squashes the tomato instead of cutting cleanly, it's time to touch up the edge.
The tomato test is particularly useful because it mimics real-world cutting tasks in the kitchen. A knife that passes this test will likely perform well on other ingredients too.
Proper Storage and Maintenance
To keep your newly sharpened Japanese knife in peak condition, proper storage and maintenance are essential:
Knife Block or Magnetic Strip: Store your knife in a wooden block or on a magnetic strip. This protects the blade from damage and keeps it easily accessible.
Hand Washing: Always wash your knife by hand with mild soap and warm water. Dry it immediately to prevent rust or stains.
Avoid the Dishwasher: Never put your Japanese knife in the dishwasher. The harsh detergents and high temperatures can damage both the blade and handle.
Regular Honing : Use a honing rod to realign the edge of your knife between sharpenings. This helps maintain the blade's sharpness for longer periods.
Cutting Surface: Always use your knife on appropriate cutting surfaces like wood or plastic boards. Avoid hard surfaces like glass or marble, which can quickly dull the edge.
Knife Guards: If you must store your knife in a drawer, use a knife guard or saya (wooden sheath) to protect the blade.
Regular Inspections: Periodically check your knife for any signs of damage or dullness. Address any issues promptly to maintain the knife's performance and longevity.
By following these testing and maintenance practices, you'll ensure that your Japanese knife, sharpened with a whetstone, remains in excellent condition. Regular care and proper use will extend the life of your blade and keep it performing at its best, making your cutting tasks easier and more enjoyable.
The Author: Yakushi Knives
Yakushi Knives are the highest quality, handmade Japanese damascus steel kitchen chef knives.
Our quality damascus steel knives are the best Japanese kitchen knives and kitchen knife sets. Whether you are looking for a sushi knife, a butcher knife, Japanese chef knives, a kiritsuke knife, butchering knives, a sashimi knife or accessories such as a whet stone, knife sharpener or cutting board, our store will have something that will catch your eye and please the inner chef in you!
Frequently Asked Questions
How do you use a whetstone to sharpen a knife?
To sharpen a knife using a whetstone, begin by pushing the blade away from you across the stone, starting from the heel to the tip. Then, pull it back towards you. This action helps in removing the burrs from the blade’s edge, which is crucial for achieving a sharp finish.
How many strokes are required to sharpen a knife on a whetstone?
The number of strokes needed can vary widely, from as few as ten to as many as fifty per side of the blade. It's important to maintain an even count on each side to avoid uneven wear and to ensure the knife is uniformly sharp.
Can using a whetstone damage a knife?
Yes, if not used correctly, a whetstone can potentially damage a knife. It requires practice to master the technique, and caution is necessary to avoid weakening or damaging the blade’s edge. Paying attention to the grit size of the whetstone is also crucial, as different grits are used for different stages of sharpening.
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