They offer more control and precision over the sharpness of your knives.
For this guide, we will be referring to water stones when using the term “whetstone.”
How Do I Use a Whetstone?
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Whetstones come in different types of materials and coarseness.
Coarse grit stones can be used on duller knives that need significantly more upkeep.
First, you will soak your whetstone in water.
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Coarse grit whetstones should soak for 15 to 20 minutes.
Once soaked, place a coarse grit whetstone on top of a kitchen towel.
Drag your knife towards you with a firm, even pressure at a 15 to 20-degree angle.
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Keep in mind that these angles may vary slightly depending on the throw in of blade you have.
Continue repeating these strokes about ten times, then turn the blade over and sharpen the other side.
Note thatJapanese single beveled knivesrequire sharpening on one side only.
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Repeat the same process with the finer grit whetstone.
The most challenging aspect of sharpening with a whetstone is maintaining the correct angle.
When starting, it can be helpful to useangle guidesto ensure you’re sharpening correctly.
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(Youll see Im using one in the photos!)
Be sure to read your own instruction manual to supplement this information.
Assess the current state of your knives.
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Duller knives will need coarse and fine grit sharpening, while sharpener knives will only need fine grit sharpening.
Soakthe whetstone: Soak your coarse grit whetstone for 15 to 20 minutes.
Soak your fine grit whetstone for 5 minutes.
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If desired, place anangle guidesin the bottom center of the whetstone to ensure you’re sharpening correctly.
Place two fingers at the tip and hold your knife at a 20-degree angle.
With firm, even pressure, drag the tip towards you.
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As you continue repeating the strokes, move your two fingers down the length of the blade.
Always ensure you are maintaining the same angle as you drag the knife away from you.
Repeat the sharpening strokesRepeat this method with your finer grit stone.
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Wash and dry your knife:Wash and dry your knife thoroughly to remove any silty water.
Test that the knife is sharp enough by slicing a tomato or cutting through a piece of paper.
Dry with a paper towel, then let fully air dry before storing.
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Keep away from extreme temperatures, preferably in a dry location away from light.
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
