I started making food when I was about 6 years old. My mom always had an ability to create some interesting meals and I could tell that she enjoyed cooking but definitely was no professional chef. Every day, I would ask "can I help with that?" and eventually she let me do little bits of the recipes. Then it became a daily thing for me t bring out the old Betty Crocker cookbook and just thumb through the pages looking at recipes and wondering how everything would taste.
Nearly 30 years later... and I am not a chef and I don't have dreams of being the next contestant on Hell's Kitchen, but I love to cook. I'd like to think that I fall under the "Amateur Chef" or "Home Chef" label, and my wife definitely calls me her personal chef. I've learned a lot over the past 3 decades, today I want to share something that every cook should know about: Sharpening your knives. There are two rules about knives that I have been told by every chef I have ever talked to. The first rule is "A falling knife has no handle" and the second is "A dull knife is the most dangerous tool in the kitchen". I can say with confidence both are true and after 15 years of sharpening my own knives I wanted to share the process with you.
Before, I get started, I wanted to note one thing that seemed really silly that almost always gets omitted in all of the articles I have read about sharpening. You need multiple grits of whetstone. You sharpen in three stages, think of it like Sharpen, Clean, and Polish. Your first stone should be less than 1,000 grit, the second should be between 1,000-3,000 grit, and your last stone should be 4,000-8,000 grit. Please keep that in mind when purchasing your first whetstone kit.
A sharp knife is an essential tool in any kitchen, but keeping that edge is a constant battle. Dull knives not only make cooking more difficult, but they also increase the risk of injury. Enter whetstones, a traditional sharpening tool used for centuries to maintain the sharpness of knives and other cutting tools. In this article, we'll take you through Whetstones 101, covering everything you need to know before sharpening your knives.
What is a Whetstone?
A whetstone, also known as a sharpening stone, is a tool used to sharpen and hone the edge of cutting tools, including knives, chisels, and scissors. It's typically made of natural or synthetic abrasive material, such as diamond, ceramic, or water stones, and comes in a range of grits.
Types of Whetstones
There are several types of whetstones available, each with its own unique characteristics and benefits.
Natural Whetstones
These are typically made from natural materials, such as novaculite, that are quarried from specific regions. Natural whetstones are known for their high-quality sharpening ability, but can be expensive and require careful maintenance.
Synthetic Whetstones
Made from synthetic materials, such as ceramic or diamond, these whetstones are often more affordable and long-lasting than natural stones. They also require less maintenance and can be used with water or oil.
Water Stones
These whetstones are made from a soft material, such as aluminum oxide, and require soaking in water before use. They are known for producing a very fine edge and are popular among Japanese knife makers.
Diamond Stones
These whetstones are made from industrial-grade diamonds and are known for their durability and speed. They can be used with water or oil and are ideal for sharpening hard steel knives.
Grits and Choosing the Right Whetstone
Whetstones come in a range of grits, which refers to the size of the abrasive particles on the surface of the stone. The higher the grit, the finer the abrasive particles, and the smoother the resulting edge. Choosing the right grit depends on the condition of your knife's edge and the level of sharpness you want to achieve.
Coarse Grit
120 to 400 grit. Used to repair damaged edges or reshape the blade.
Medium Grit
800 to 1200 grit. Used for regular sharpening and maintenance of the edge.
Fine Grit
3000 to 8000 grit. Used for honing and refining the edge for a razor-sharp finish.
How to Sharpen Your Knife Using a Whetstone
Sharpening your knife with a whetstone requires a bit of practice, but once you master the technique, it's an effective way to maintain the edge of your knife. Here's a basic guide to get you started:
1) Soak your whetstone in water or oil, depending on the type of stone.
2) Place the whetstone on a stable surface, with a damp towel underneath to prevent slipping.
3) Hold the knife at a 20-degree angle to the stone, with the blade facing away from you.
4) Starting at the heel of the blade, draw the knife down the stone in a sweeping motion, applying light pressure. Repeat this motion, moving up and down the stone, until the entire blade has been sharpened.
5) Flip the knife over and repeat on the other side.
6) Move on to a higher grit stone to refine and hone the edge of the blade. Typically, you start at a grit less than 1000, then progress to 1000-3000, finally you finish at 4000-8000 grit.
7) After sharpening, use a honing steel to realign the blade and remove any burrs.
8) Test the edge of your knife by slicing through a piece of paper. If it slices through cleanly, your knife is sharp and ready to use.
Tips for Whetstone Sharpening
Sharpening with a whetstone can be intimidating at first, but with a bit of practice, it can become a simple and effective way to maintain your knife's sharpness. Here are a few tips to help you get started:
Use the correct angle
Most knives are sharpened at a 20-degree angle, but some knives, such as Japanese-style knives, may require a different angle. Consult the manufacturer's instructions to determine the correct angle for your knife.
Use consistent pressure
Apply light pressure to the blade as you sharpen, being careful not to press too hard. Consistent pressure will ensure an even sharpening of the blade.
Keep the stone wet
A wet stone will help prevent the blade from overheating and will also remove any metal shavings from the surface of the stone.
Start with a coarser grit
If your blade is very dull or damaged, start with a coarser grit to remove any nicks or chips before moving on to a finer grit.
FAQs
Why is it important to sharpen knives regularly?
Sharpening knives regularly is important for several reasons. First, a sharp knife is safer to use than a dull one, as it requires less force to cut through food and is less likely to slip and cause injury. Additionally, a sharp knife allows for more precise cuts, which can enhance the presentation of your dishes. Finally, a well-sharpened knife can make cooking tasks easier and more efficient by reducing the amount of time and effort required to prepare ingredients.
How often should I sharpen my knives?
The frequency with which you should sharpen your knives depends on how often you use them and the type of knives you have. As a general rule, you should sharpen your knives every 2-3 months with regular use, or more frequently if you use them daily. However, certain knives, such as serrated knives, require less frequent sharpening, while others, such as high-end Japanese knives, may require more frequent maintenance.
What tools do I need to sharpen my knives at home?
The tools you need to sharpen your knives at home will depend on the type of sharpening you are doing. For basic sharpening, you will need a sharpening stone or honing steel, as well as a lubricant such as water or oil. For more advanced sharpening, you may also need a sharpening guide, which can help you maintain the correct angle while sharpening. It's also a good idea to invest in a sharpening stone with different grits, as this will allow you to achieve a finer edge.
How can I tell if my knife is sharp enough?
One way to tell if your knife is sharp enough is to perform a paper test. Simply hold a piece of paper vertically and try to slice through it with the knife. If the knife cuts through the paper cleanly and easily, without tearing or snagging, it is sharp enough. Another way to test your knife's sharpness is to gently run your finger along the blade (but not the edge!). If the blade feels smooth and even, it is likely sharp. If you feel any burrs or rough spots, the knife needs further sharpening.
Can I use a whetstone to sharpen serrated knives?
No. Whetstones are not suitable for sharpening serrated knives, as these require a specialized sharpening tool. To sharpen a serrated knife, you will need a ceramic honing rod. This is harder than a steel honing rod and will remove some of the blade’s steel giving it a sharpening effect.
My knife Set came with a steel rod for sharpening. Why can’t I just use that?
That rod is called honing steel and it isn't quite the same as a whetstone. Honing steel simply molds the steel of the knife back into place, which works great for small warps in the knife that happen with regular use. Whetstones actually shave off parts of the steel, which allow you to fix those same warped sections, but also the chips and small cracks on the blade. Honing steel should be used more frequently to keep a sharp line while whetstones can be used to redefine that sharp line.
How do I clean and store my whetstone?
Clean your whetstone with warm water and a brush after each use. Allow it to air dry completely before storing it in a cool, dry place.
A sharp knife is an essential tool in any kitchen and proper maintenance is key to keeping that edge. Whetstones are a traditional and effective way to sharpen your knives and keep them in top condition. By understanding the types of whetstones available, choosing the right grit, and mastering the technique, you can maintain the sharpness of your knives and make cooking a pleasure. So, get sharpening with Whetstones 101 and elevate your culinary game!