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Aug 13, 2023

How to Sharpen a Knife With a Whetstone

A knifemaker reveals how to expertly get your blades back to their sharpest state. We independently evaluate all recommended products and services. If you click on links we provide, we may receive

A knifemaker reveals how to expertly get your blades back to their sharpest state.

We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. Learn more.

While there are various tools available to sharpen knives, whetstones are the most recommended tool by experts because they provide control and precision. Using a whetstone — or a sharpening stone — removes the least amount of material from the knife blade, which extends its lifetime.

Whetstones come in various types (wet and oil) and grits (ranging from 100 to 10,000). This number of variables may feel overwhelming initially, but it allows for customization at a level an electric or pull-through manual sharpener can’t match.

“A whetstone allows the user to carefully remove the steel off the cutting edge with the ability to adjust as you go through each pass,” says Geoff Feder, a blacksmith and owner of Feder Knives and an award-winning knifemaker from the Hudson Valley. “It can be intimidating to find the angle and confidently and slowly remove the material on the edge. If you do it frequently, it requires less work.“

Water and oil stones utilize a lubricant to limit friction during sharpening, which improves the result and prevents damage to the stone. Many chefs prefer a water stone to an oil stone because water facilitates efficient knife sharpening and is readily available.

As for grit, the larger the grit number, the sharper your knife’s edge will be, but the longer it will take to get the blade sharp. So, the higher the number, the slower and sharper; the lower the grit number, the faster and less sharp.

"Use different grits to establish the cutting edge," says Feder. "Finer grit stones refine and make the cutting edge of the blade less resistant when cutting. The finer the edge, the less resistance when cutting. The user can sharpen aggressively or gently, with finesse."

Transparently, having two stones is the best way to manage this variation, equipping you to sharpen almost any knife in any condition. We suggest a medium grit stone (700 to 1,000) to get your knife in working order and a fine grit stone (around 2,000) that allows you to achieve a razor-sharp edge.

We love the King Whetstone Starter Set best for beginners and regular users alike. It’s a really handy double-sided sharpener with two grit sizes, an angled holder, and a sturdy base.

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Christa Glennie has been a freelance writer and food editor for nearly 20 years. She is also the author of two cookbooks and specializes in food and drink trends, agriculture, the regional foodways of Western New York, and the restaurant business. Her respect for simplicity and uncluttered counters in the kitchen ultimately fuels a desire to find and own well-designed, multi-purpose, best-in-class kitchen tools. For this piece, she spoke to an award-winning knifemaker for expert advice.