Single Strokes On Whetstones: Effective Or Not?

Whetstones, also known as sharpening stones, are used to keep knives sharp. There are two types of whetstones: natural and synthetic. Natural stones are found in nature and are more difficult to obtain, while synthetic stones are man-made and more affordable. The higher the grit, the softer the stone, and the sharper the edge. When using a whetstone, it is important to find the correct angle and use proper hand positioning to achieve an even sharpen. Single strokes can be used, but it is important to maintain a consistent angle and light pressure to avoid damaging the blade or the stone.

Whetstone preparation

Firstly, choose the right type of whetstone. Whetstones come in different varieties, such as water-based or oil-based. Water-based whetstones require soaking before use, while oil-based whetstones use mineral oil or honing oil as a lubricant. The choice between the two depends on the specific recommendations for your whetstone and your personal preference.

If you have a water-based whetstone, submerge it in clean, cold water for at least 45 minutes before use. You can tell if it's ready when there are no more air bubbles appearing on the surface, indicating that the stone has absorbed enough water. Keep it constantly moistened during the sharpening process, as this helps to create an abrasive substance that facilitates the sharpening.

For oil-based whetstones, apply a generous amount of mineral oil or honing oil to the surface of the stone. Create a thick film across the entire surface to ensure effective lubrication.

Once your whetstone is prepared, set up your sharpening station. Place a towel on a flat, stable surface, and put the whetstone on top. Test its stability by applying some directional force with your palm to ensure it won't slide around during sharpening.

Now, you're ready to begin the sharpening process. Place your knife at the correct angle, usually between 10 and 20 degrees, on the whetstone. Start with the coarse side of the whetstone, as this will help grind away any roughness and create a sharper edge.

Remember to maintain a consistent angle and apply even pressure as you glide the blade over the whetstone. Repeat this process for several strokes, then flip the knife over and repeat on the other side.

Finally, switch to the finer side of the whetstone or a separate finer-grit whetstone if you have one. Repeat the sharpening process on both sides of the blade to achieve the desired sharpness.

By following these steps, you will effectively prepare your whetstone and achieve a sharp, well-maintained knife.

Hand positioning

Proper hand positioning is key to achieving an even sharpen. Hold your knife firmly with your dominant hand. For this example, we'll use the right hand. If you're left-handed, simply mirror these instructions.

You want three fingers – your pinky, ring, and middle finger – wrapped around the handle. Your thumb should be on the spine of your blade. Finally, you want your pointer finger at the side, somewhere between the spine and edge. You'll use this finger to add pressure while sharpening.

That is for sharpening the left side of your blade. When sharpening the right, your pointer stays on the spine while your thumb stays on the side.

With this grip, you can hold your knife steady and can sharpen at a consistent angle.

Your non-dominant hand won’t be idle either. Use it to add pressure while sharpening by placing two or three fingers along the body of the blade.

When working on the other side, don’t transfer the knife to your weaker hand. This will feel super awkward and may be dangerous. Instead, face the knife towards you and adjust your grip.

Finding the right angle

To do this, take a sharpie and mark along the edge of your blade. Then, run your knife against your whetstone, adjusting the angle until only the edge is hitting the stone. The sharpie marking will make it easy to see when you have found the correct angle. It is recommended to use a fine-grit stone for this step, as you don't want to remove too much steel during the angle test.

Once you have determined the correct angle, you can begin sharpening your knife. Hold your knife firmly with your dominant hand, with three fingers wrapped around the handle, your thumb on the spine of the blade, and your pointer finger on the side. This grip will allow you to apply pressure while sharpening and maintain a consistent angle. With your non-dominant hand, place two or three fingers along the body of the blade to add pressure during the sharpening process.

When sharpening, be careful to maintain the correct angle as you pull the knife across the stone. The pressure should be firm, but gentle. The blade should glide smoothly across the stone. If needed, you can use an angle guide to help you maintain the correct angle. Remember to keep the stone constantly moistened during the sharpening process.

After sharpening one side, switch to the other side of the blade and repeat the process. It is important to maintain the same angle and apply the same amount of pressure when sharpening the other side to ensure an even edge. You may need to adjust your grip slightly when switching sides to maintain the correct angle.

Feeling for a burr

To raise a burr, start with the heel of the knife on the whetstone, applying even pressure and maintaining a consistent angle as you run the blade back and forth over the stone. Once you have a burr raised along the heel area, you can move on to the belly and then the tip. For a Japanese knife, the angle of the knife against the whetstone should be between 12 and 16 degrees, and for a Western knife, it should be between 16 and 24 degrees.

To check for the burr, periodically run your thumb down the blade and off the knife on the opposite side that you were sharpening. You will feel a slight catch on the metal where the burr is present. This may be minimal, but if there is no burr, your thumb should be able to run smoothly from the spine to the edge with no resistance. It is important to note that you should never run your thumb along the blade, as this could be dangerous.

If you are having trouble raising a burr, it may be due to the quality of the knife or the stone you are using. Cheap knives made from "soft" steel can be more challenging to sharpen, and low-quality stones may be clogged or glazed and not working effectively. Inspecting the knife visually from time to time can help you see how far you've come and if you're having trouble, you can colour the edge with a permanent marker to make it easier to see which part the stone is coming in contact with.

Polishing the blade

The process of polishing a knife blade involves using a range of abrasives with a step-by-step grit change. The higher the grit, the sharper the edge will be, but the more strokes it will take to get there.

Fine grit stones, ranging from 2000 to 8000 grit, are used for honing and polishing the blade to achieve a razor-sharp edge. These stones provide a smooth finish and remove any remaining scratches from the previous grits.

To polish a knife blade, you can use machine polishing or hand polishing. Machine polishing is faster but can be costly and may not always deliver the best results. Hand polishing is more difficult and time-consuming but gives you more control over the process.

If you choose to polish your knife blade by hand, you will need to use lapping tools of various configurations and materials. The main specification of a lapping tool is its hardness and the flatness of its surface. A lapping tool can be made of steel, glass, or any other material.

Japanese masters often use a polishing stone, which can be a small bar made of natural or artificial sharpening stone of a size and grit that matches your purpose. The process consists of slow back-and-forth movements of a sharpening stone or a lapping stone with sandpaper in combination with a cooling liquid.

When polishing a knife blade, it is important to separate the handle from the blade if possible. If this is not possible, wrap the handle in cloth or seal it with tape to protect it from dirt and abrasive dust.

For the polishing process, sandpaper of around 600 grit and finer is recommended. This will help to remove any scratches from the previous grit. You will also need to choose a suitable polishing compound depending on the grit size of your abrasives. You can make your own polishing compound from polishing pastes and special oils, or purchase a ready-made solution.

Remember to change the abrasive material and the polishing compound as you proceed. Most often, a small amount of polishing compound will be enough to achieve good results. Keep in mind that you are working on a loose abrasive stone that crumbles with every movement of your hands, so you will need to change the polishing wheel to a new one when you change the compound.

You can end the polishing process when you are satisfied with the visual result after cleaning the blade. If you have achieved a mirror-like finish, you can be confident that you have a very good result.

Frequently asked questions