How to use a whetstone – Step by Step

Introduction

This article will show you how to use a whetstone step by step. It will some practice but anyone can learn.
Keeping your knives sharp is essential for any camper, hunter, chef or home cook. One of the best ways to maintain knife sharpness is by using a whetstone. A whetstone can be used to sharpen almost any blade, including pocket knives and scissors. Here’s a guide on how to use a whetstone correctly and safely.

Choose the Correct Grit for Your Needs

Whetstones come in different grits, which refers to the coarseness of the stone’s surface. They range from extra-coarse stones that are used for repairs to very fine stones that are used for polishing. The majority of knives should be sharpened with medium or fine grits, typically ranging from 400–1000 grit, depending on how dull the blade is. If your knife is extremely dull you can start with an extra-coarse stone then move onto a finer one after.

What is Grit?

A grainy stone used to sharpen knives is called a whetstone. There are various kinds of whetstone grits, and each one has a unique function. The individual grains or flakes that make up a whetstone’s grit vary in size. A finer stone is indicated by a higher grit number, whilst a coarser stone is indicated by a lower one.

For the greatest results, selecting the right whetstone grit is crucial. In general, you should finish your blade with a finer grit whetstone and sharpen it with a coarser grit whetstone.

Grit 200/400

The big grains enable you to pre-sharpen your blade and restore an edge on rough scratches. A blade with a little edge chip or other minor damage can be fixed. The amount of material removed by this type of stone will make up for it. It is necessary to keep honing with a finer stone, like grain 1000. The cutting edge will remain quite “rough” whether you stop on a 200 or 400 stone.

Grit 600-800

Roughly in the middle between 200–400 and 1000. Numerous flaws can be fixed using the 600 stone without removing a lot of material.

Grit 1000

The best stone available. Sharpening is completed and a very nice edge is obtained with just the right amount of abrasiveness to restore blunt blades. For low-end steels, do not exceed 1000; it is worthless.

Grit 2000-4000

For the majority of steels, both European and Japanese, finishing stone is quite useful. It enables you to have an even finer and softer cut as well as to polish the cutting edge well.

Grit 5000+

They are saved for steels that will benefit from them. As a result, really hard steels will have an edge that is razor sharp and will last for a while. It is futile to use such a stone on 58 HRC steel since the steel is too soft to maintain such a thin edge. After just a few cuts, the edge will revert to normal.

Soak Your Stone

Before you begin, soak your whetstone in water for at least 20 minutes. This will prevent cracking when you use it. Make sure you place something underneath it so that it doesn’t crack because of pressure applied to its edges when submerged in water. After soaking, remove any excess water with a towel before beginning the process of sharpening your knife.

Angle Matters!

When sharpening your knife with a whetstone, make sure you keep the angle correct and consistent throughout the entire process. This will ensure that your blade gets evenly sharpened across its length and width. The typical angle for most kitchen knives is between 10–20 degrees. But this can vary depending on the type of blade you have and its size as well as how dull it has become over time. Keep in mind that if you choose too shallow an angle. It will take more time to sharpen your knife and if you choose too steep an angle, there’s a risk of damaging your blade beyond repair!

Sharpening Technique

Once you have selected the correct angle for sharpening your blade. Hold both sides of your whetstone firmly against either side of your blade and move them back and forth> Move in equal strokes until they meet at their center point (this should take about 8–10 strokes). Make sure that each stroke covers about ¼ inch (6mm) on each side of the blade. This will ensure that both sides get equally honed as well as prevent overheating due to excessive friction. This could damage or warp your blade permanently! After every few strokes check if there are burrs along either side. These indicate sharpness has been achieved and it’s time to switch sides! Continue stroking until burrs form along both sides then switch angles if needed. Finish off with some light stroking along all edges followed by polishing off any remaining burrs with some extra fine cloth or paper towel!

Final Thoughts

With some practical experience and practise you should now know to how to sue a whetstone.
Sharpening blades using a whetstone requires patience and practice. Mastering this skill will guarantee perfectly honed blades every single time! Don’t forget: select the right grit before starting out. Keep an even angle throughout; stroke evenly across both sides; check for burrs frequently. Switch angles/grits when needed; polish off any remaining burrs afterwards! With these tips in hand, anyone can become an expert at honing their blades like a pro – happy sharpening!