Step-by-Step Guide to Sharpening Knives with a Whetstone

A sharp knife makes every kitchen job easier, safer and more enjoyable. Whether you're slicing tomatoes, trimming meat or finely chopping herbs, a properly sharpened blade gives you cleaner cuts with less effort.

If you've never used a whetstone before, don't worry. With a little practice and the right sharpening stone, you'll be able to keep your favourite kitchen knives performing at their best for years.

Why Use a Whetstone?

Unlike many pull-through sharpeners, a whetstone lets you sharpen your knife with greater control over how much metal is removed. This helps maintain the blade's original edge while producing a sharper, longer-lasting finish.

Using a whetstone is ideal if you want to:

• Restore dull kitchen knives
• Maintain Japanese and Western-style knives
• Extend the life of your blades
• Achieve a razor-sharp edge at home
• Save money on professional sharpening

If you're serious about looking after your knives, a quality whetstone is one of the best investments you can make.

What You'll Need Before You Start

Before sharpening, gather a few essentials:

• A quality whetstone
• A damp towel or non-slip base
• Clean water (for water stones)
• A dry cloth for wiping the blade

If you're restoring an older or very blunt knife, a diamond sharpening stone for dull knives is an excellent choice because it cuts quickly while staying perfectly flat.

Step 1: Prepare the Whetstone

Not every sharpening stone is used the same way.

• Water stones should be soaked according to the manufacturer's instructions.
• Diamond stones generally require little or no soaking.
• Place the stone on a stable, non-slip surface before sharpening.

Choosing the right stone for your knife and skill level makes the entire process easier.

Great Options for Beginners

If you're looking for an easy all-rounder, the Kanetsune sharpening stone offers a reliable 1000 grit that's ideal for regular maintenance and everyday sharpening.

For heavily worn blades, a dual-grit diamond bench stone lets you reshape the edge before refining it, making it a versatile addition to any kitchen.

Step 2: Find the Correct Sharpening Angle

Most kitchen knives are sharpened at approximately 15–20 degrees per side, depending on the manufacturer and blade design.

A simple guide:

• Japanese knives: around 15°
• Western chef's knives: around 20°

Try to keep the angle as consistent as possible throughout every stroke. Consistency matters more than perfection.

Step 3: Sharpen One Side

Starting with the heel of the knife:

• Place the blade at your chosen angle.
• Push the knife smoothly across the stone as though you're slicing a thin layer from the surface.
• Apply light, even pressure.
• Repeat the motion until you feel a slight burr along the opposite edge.

There's no need to rush. Slow, controlled strokes produce better results than fast movements.

Step 4: Repeat on the Other Side

Flip the knife and repeat the same number of strokes.

Aim to remove the burr while creating an even cutting edge across the entire blade.

If your knife has become particularly blunt, start with a diamond sharpening stone for dull knives to speed up the process, then finish with a finer stone.

Step 5: Refine the Edge

Once the edge has been restored, move to a finer grit stone for a smoother finish.

A Grey corundum whetstone is a great option for refining your edge while helping produce cleaner, more precise cuts.

For regular maintenance, a Pride Abrasive sharpening stone also delivers a dependable edge that's perfect for everyday kitchen use.

Step 6: Test Your Knife

After sharpening, carefully test the blade by:

• Slicing a sheet of paper
• Cutting a ripe tomato
• Chopping herbs

If the knife glides through without crushing or tearing, you've achieved a sharp edge.

Common Mistakes to Avoid

Even experienced home cooks can make these mistakes:

• Using too much pressure
• Changing the sharpening angle during each stroke
• Skipping regular maintenance
• Sharpening with a dry water stone
• Trying to sharpen too quickly

Taking your time will always produce better results.

Which Whetstone Should You Choose?

Different sharpening stones suit different needs.

• DMT Diamond Whetstone – Excellent for repairing very dull or damaged knives quickly.
• Kanetsune Whetstone 1000 Grit – Ideal for routine sharpening and beginners learning proper technique.
• Top Shelf Grey Corundum Whetstone – Great for refining and maintaining a polished edge.
• DMT Duo Sharp Bench Stone – Dual-grit convenience for both restoring and finishing blades.
• Pride Abrasive Water Stone – A reliable everyday sharpening stone for maintaining kitchen knives.

Starting with the right whetstone makes sharpening simpler and delivers better results from the very first use.

Complete Your Knife Care Kit

Once you've picked your whetstone, think about getting a few accessories to protect your investment. A good honing steel keeps your edge aligned between sharpening sessions. A chopping board that is gentle on knife edges reduces unnecessary wear. Proper knife storage, such as blade guards, knife blocks, or magnetic knife racks, protects freshly sharpened knives and keeps them ready for your next meal.

Ready to Keep Your Knives Razor Sharp?

Learning how to sharpen knives with a whetstone is a skill you'll use for years. With the right technique and a quality sharpening stone, you'll enjoy safer food preparation, cleaner cuts and better-performing knives every time you cook.

Browse our range of whetstones, sharpening accessories and knife care essentials to find everything you need to keep your knives performing at their best. Whether you're sharpening your first chef's knife or maintaining a premium Japanese blade, the right tools make all the difference.