How to Use a Whetstone
A whetstone is one of the most effective ways to sharpen a kitchen knife — and one of the most misunderstood. The process isn’t about force or speed. It’s about angle, consistency, and letting the stone do the work.
This guide breaks down how to use a whetstone step by step, without overcomplication. Once you understand the basics, sharpening becomes predictable, repeatable, and surprisingly quick.
1. Choose the right whetstone grit
For most home cooks, a combination stone is all you need.
- 1000 grit: Primary sharpening and edge repair
- 3000–6000 grit: Refining and polishing the edge
Start on the coarse side if the knife is dull. Only use finer grits once the edge is already sharp.
2. Soak the stone and secure it
Most water stones need to be soaked before use.
- Submerge the stone for 10–15 minutes.
- Wait until air bubbles stop rising.
- Place it on a damp towel or non-slip base.
A stable stone is critical. If the stone moves, your angle and pressure will too.
3. Set a consistent sharpening angle
Angle matters more than pressure.
For most chef’s knives, aim for roughly 15–20 degrees. A simple reference:
- Lay the blade flat on the stone.
- Raise the spine slightly — about the height of two stacked coins.
Don’t chase perfection. Holding a consistent angle is far more important than hitting an exact number.
4. Sharpen using smooth, controlled strokes
Place the heel of the knife on the stone and work toward the tip.
- Push the blade forward as if slicing a thin layer off the stone.
- Maintain the same angle throughout the stroke.
- Use moderate, even pressure.
Sharpen one side until you feel a slight burr along the opposite edge, then switch sides.
5. Refine the edge on a finer grit
Once the edge is formed, flip the stone to the finer grit.
Repeat the same motion, but reduce pressure. This step smooths and strengthens the edge rather than reshaping it.
A few light passes per side is usually enough.
6. Test the edge safely
Rinse and dry the knife before testing.
- Slice a sheet of paper.
- Test on a tomato or onion skin.
If the blade cuts cleanly without slipping, you’re done.
Common whetstone mistakes to avoid
- Letting the stone dry out while sharpening.
- Changing angles mid-stroke.
- Using too much pressure on fine grits.
- Skipping grits when the knife is very dull.
- Sharpening unevenly from heel to tip.
Build sharpness the right way
A whetstone doesn’t just sharpen knives — it teaches control. With a little practice, you’ll get sharper edges, longer edge life, and better cutting performance than any pull-through sharpener.