A sharpening stone is an essential tool for keeping your knives in perfect condition. Whether you're a cooking enthusiast or a seasoned chef, sharpening a knife with a stone ensures a clean, precise, and safe cut. In this article, we explain how to use it properly, maintain it, and choose the best one for your needs.
1. Why use a whetstone?
Unlike manual or electric sharpeners, a knife sharpening stone allows for gentle, blade-friendly sharpening. It is ideal for high-quality knives that require special care.
2. How to sharpen a knife with a stone?
- Soak the stone in water for 10 to 15 minutes (unless it is a dry stone).
- Place the stone on a stable, non-slip surface.
- Tilt the blade at a 15-20° angle and slide it across the stone, maintaining constant pressure.
- Repeat on the other side of the blade.
- Rinse and dry the knife and stone after use.
3. Maintenance: How to extend the life of your sharpening stone
- Clean your knife sharpening stone after each use.
- Store it in a dry place to avoid humidity and mold.
- Avoid dropping it, some stones are fragile (especially Japanese stones).
4. Comparison: Types of sharpening stones
There are several types of stones, to choose according to your level of requirement:
- Japanese sharpening stone : very precise, ideal for hard steel knives. E.g.: Japanese sharpening stone with a grain of 1000/6000.
- Diamond stone : very resistant, ideal for intensive use