Learn How to Sharpen Kitchen Knives in 60 Seconds Using a Whetstone

Using a Sharpening Stone to Sharpen Knives

Having sharp knives in the kitchen is extremely important for performance and safety. Dull blades require more force to cut through food, making chopping tedious and increasing the risk of the knife slipping. Luckily, it's easy to sharpen your knives at home with a sharpening stone, also called a whetstone. With just a little practice, you can learn how to sharpen a knife in 60 seconds or less using this classic manual method.

Why Sharpen Your Knives?

There are several benefits to keeping your knives razor sharp with regular sharpening:

• Makes cutting easier and faster
• Requires less effort and force to chop, slice, and dice
• Precise cuts and thin slices
• Enhances performance and control
• Safer to use than dull blades
• Makes meal prep more enjoyable
• Extends lifespan of knives

In addition to daily use, knives can become blunt through improper storage, cutting on hard surfaces, or hand washing. Using a sharpening stone is the best method for restoring a fine, sharp edge.

Choosing a Sharpening Stone

Whetstones are available in different materials, grit sizes, shapes, and prices. Here are some things to consider when selecting one:

• Material: Common types include silicon carbide, aluminum oxide, and ceramic. Silicon carbide cuts aggressively while ceramic is gentler.
• Grit: Coarser stones (300-1000 grit) are for damaged edges. Finer stones (1000-6000 grit) refine sharpness.
• Shape: Rectangular stones are versatile while circular ones sharpen pointed blades.
• Thickness: Thinner stones (1/2" or less) are suitable for light tasks. Thicker stones provide stability for heavy sharpening.
• Price: Inexpensive ($10-$30) combination stones offer value for most home cooks.

It's a good idea to have both a coarser stone and a finer stone. The coarse one repairs damaged edges, while the fine one polishes it to a razor finish.

Sharpening Technique

Sharpening with a stone utilizes a circular motion to grind down and shape the knife's edge. Follow these key steps:

1. Wet the stone thoroughly with water. This lubricates the surface and washes away metal particles.
2. Hold the knife at a 15-20 degree angle against the stone. Maintain a consistent angle as you sharpen.
3. With light pressure, make circular motions as if you’re slicing off a thin layer of the stone. Sharpen one side first.
4. Flip the knife over and repeat on the other side. Around 8-10 strokes per side is often sufficient.
5. Finish by making alternating strokes down both sides to refine the V-shaped edge.
6. Rinse knife and stone. Wipe blade dry and inspect edge.

The key is even, smooth motions along the entire blade. Lifting or rocking the knife during sharpening can create an uneven edge. Patience and practice will help you perfect the technique.

Maintenance Tips

Caring for your sharpening stone will keep it functioning effectively for many years. Here are some maintenance tips:

• Clean stone after each use. Rinse off all metal residue with water.
• Apply a honing oil regularly to protect the surface. Rub it into the pores.
• Use a nagura stone or dressing stone to refresh the whetstone once it becomes clogged.
• Store it in a dry place to prevent cracking, mold, or erosion.
• Flatten the whetstone periodically if it develops low or uneven spots.

By keeping your sharpening stone in good condition and sharpening knives regularly, you’ll always have razor sharp blades ready for food prep.

Frequently Asked Questions

Is sharpening on a stone better than using a sharpener?

Yes, sharpening stones give you greater control over the process and create a finer, longer-lasting edge. However, electric or manual sharpeners provide a fast, convenient alternative for quick touch-ups.

How often should you sharpen kitchen knives?

For home cooks, plan to sharpen knives every few months. But if you prep a lot of meals, sharpening every 4-6 weeks is ideal. Sharpen immediately if you notice knives becoming dull. Signs include difficulty slicing, jagged cuts, and increased cutting force needed.

What angle should I sharpen knives at?

Most common kitchen knives have a bevel angle of 15-20 degrees per side. Use a guide or consistent motion to maintain the same angle on each side as you sharpen. Honing at the knife’s original angle preserves geometry.

How long does hand sharpening knives take?

With practice, sharpening each knife takes just 60-90 seconds. Start with coarse grit for repair and refinement, then finish on a finer stone for polish. Develop a feeling for the process and avoid over-sharpening.

Should expensive knives be sharpened differently?

Expensive knives with hard, thin edges can chip if sharpened too aggressively. Use a steady, delicate motion on water stones, applying minimal pressure. Let the stones do the work for you.

FAQs

What type of whetstone is best for beginners?

A combination whetstone around 1000/3000 grit provides the most versatility for beginners to learn on. The 1000 grit side repairs edges, while the 3000 grit refines sharpness.

Can I use water or oil on a sharpening stone?

Water stones, like those made from silicon carbide, require lubricating with water. Oil stones, including natural quarried stones, work best with honing oil or soapy water.

How do I flatten a whetstone if it becomes uneven?

Use a flattening stone or plate made from a hard material like diamond or silicon carbide. Lap the whetstone against the flattening surface with water until smooth.

What are nagura stones used for?

Nagura stones are supplemental abrading stones used to clean and refresh the surface of the whetstone. Gently rubbing the nagura opens the stone's pores.

Can I sharpen serrated blades?

Whetstones are only effective for straight edged knives. Use a specialty serrated knife sharpener instead to sharpen the scalloped edges of serrated blades.