Whetstone: Sharpen Your Knives Like a Pro

A whetstone takes sharpening up a notch: it brings your blade back to razor-sharp, and with a little practice, anyone can get the hang of it. Here's how to go about it, step by step.

What a Whetstone Is For

For a precise edge on quality knives – finer than any pull-through sharpener. It's also the tool for bringing blunt or slightly chipped blades back into shape. Take a look at our whetstones.

Grit: Coarse and Fine

A coarse side (1000 grit, say) rebuilds the edge, while a fine one (6000 grit) polishes it. Start coarser for a really blunt knife, then move to fine for the finishing touch – that way the blade gets sharp first, then smooth.

Step by Step

Soak the stone in water for a few minutes, until no more bubbles rise. Draw the blade across the stone at a shallow angle of around 15 degrees, using an even stroke – alternate sides and give each the same number of passes. A damp cloth underneath the stone stops it slipping about.

Common Mistakes

The big one: changing the angle as you go. A steady 15 degrees matters more than speed. And a dry stone doesn't bite properly – always soak it well first (oil stones need oiling instead).

Frequently Asked Questions

What grit do I need? 1000 for sharpening, 6000 for polishing – a set gives you both.

What angle should I sharpen at? About 15 degrees, held steady throughout.

Do I need to soak the stone? Water stones, yes – for a few minutes, until no more bubbles rise.

How often should I use it? Less often than a pull-through sharpener – but the edge is finer and lasts longer.

Does it work on serrated blades? No – those need a specialist tool.

How do I know it's sharp enough? The blade should glide gently into paper or through tomato skin.

How do I keep the angle steady? An angle guide helps at first; with practice, you can do it freehand.

How do I look after the stone? Rinse it after use, dry it, and store it flat. Find out more in our sharpening collection.