Imagine this : In the kitchen , you start to prepare today’s lunch enthusiastically , but when you pick up the knife to cut the meat , you can’t always cut it off , which will irritate you . In this way, your good mood disappears without a trace because of a knife .

There is nothing more frustrating in the kitchen than a dull knife. Not only does it make prep work a chore and your finished product less attractive , but it’s also downright dangerous . A dull blade requires more pressure to cut into a food , and can easily slip off of a tough onion skin and into your finger . Ouch .

A sharp knife won’t give you the cutting skills of a master chef (that takes time and practice) , but it will make your life a lot easier and make cooking more enjoyable.

In order to continue your good mood , today I will teach you how to sharpen a knife with a whetstone .

Most home cooks should sharpen their knives at least twice a year , and much more frequently if they use their knives every day .

Here Is What You Need To Get Started:

A dull knife

Double-sided whetstone

Bowl of water

Towel

Use a Sharpening Stone.

This is the best method by far. Not only will it give you the best edge, it also removes the least amount of material. With a fine enough grit, your knife should be able to take hairs off your arm when you’ve finished. Additionally—and I’m not kidding about the importance of this one—the act of sharpening your knife will help you create a much stronger bond with your blade, and a knife that is treated respectfully will behave much better for its owner. The only problem? It takes a little know-how.

Without getting too technical, the smaller the number, the coarser the stone. Ideally you would have a variety of different stones with differing grit numbers to make your blade as sharp as possible. But if you’re just starting out, a two-sided whetstone will get the job done.

Step 1 : Wetting the Stone

If you have a grindstone that needs to be wetted, immerse the grindstone in the water until no more air bubbles come out. The longer you soak, the better you will be.

Make sure to moisten the stone regularly during the sharpening process. Water + Whetstone Powder = Mud. Mud is most of the work done in the sharpening process. Do not completely soak the stone, as this will wash off the mud-add a few drops here and there.

Step 2 :  Finding the Angle

If you have ever done any research on blade sharpening, you may have heard of the angle of the blade. Essentially, the angle will determine how “pointy” the edge is-the smaller the angle, the sharper it is. The sharp edges are suitable for cutting things, but they are not super durable. On the contrary, less sharp edges are not suitable for cutting things, but they are more durable.

We can continue to discuss the best angle your blade should be at, but there are many nuances, this should be a beginner’s guide, so we will focus less on the exact angle and more on maintaining it throughout the sharpening process Unanimous.

The easiest and easiest way to get a consistent angle is to place the blade so that it is perpendicular to the stone, then rotate it so that it is in the middle between vertical and horizontal (this makes a 45 degree angle), and then turn it halfway again-this Will produce an angle of 22.5 degrees. Try to remember how much space there is between the back of the knife and the stone, and always keep it consistent.

We recommend placing the blade on the stone, and then placing the spine (back) halfway through the horizontal thumb. This should give you approximately the correct angle!

Step 3 : Defining the Edge

Aside from being dangerous, dull knives are also super annoying to use. Once you’ve prepared the stone and found your angle, the next (and possibly most important) step in getting a razor sharp knife is to re-define the edge .

To do this you’re going to want to use the coarsest stone you have (use your 1,000 grit side) . Find your angle and begin the back and forth motion . You will only be applying pressure when you pull the knife back — applying pressure in the forward stroke can damage your stone and mess with the edge . Make sure to apply a sizeable amount of pressure . Stand up and put some weight into it if you need to .

Don’t worry too much about performing this operation quickly. Instead, focus on maintaining a constant pressure and angle throughout the forward and backward movement. Be careful, starting with the part of the blade closest to the handle and moving towards the tip.

You will want to work on the 1-inch section for the first time-it is much easier to maintain a consistent angle in this way. Once you start to approach the tip of the blade, the blade may begin to bend. How do you deal with this problem? Well, the easiest way is to rotate the blade while pulling back-do it slowly, and you should be able to match the curve of the blade while maintaining a consistent angle.

How many times do you need to go back and forth?

We recommend at least 10-15 times before proceeding to the next part. This of course depends on the bluntness of the blade and the pressure you exert, but 10-15 is a good estimate because you can’t really sharpen the blade too much.

Step 4 : Polish the edges

This step is not really polishing the blade, but it is the best description we can think of. Likewise, ideally, you will have 4 to 6 different gems with different grit, and you can go all the way up. But for starters, what you have to do is to flip the stone to a finer gravel, and then repeat the whole process again: work down on one side of the blade, flip the blade, and work the blade down on the other side. After completion, proceed to the final step.

Step 5 : Honing the edges

Take the lovely honing steel that comes with the knife holder, you think it is definitely a sharpener, and hone the blade. Keeping the same angle as in step 2, carefully pass both sides of the blade along the honing steel 2-3 times. This will smooth and align the blades. It should also remove some burrs.

That’s almost all the steps to sharpen the knife.

Next, I will introduce a whetstone

Tojiro Knife Sharpener 7×2.25×1″ 1000 & 3000 Grit Combination Water Stone with Base

Features

Combination water stone is double sided; #1000 grit (orange) and #3000 (yellow) grit

Place a small amount of water on the surface of the stone, before use

Grit #1000 is used for sharpening, #3000 grit is for finishing

Base included, elevates and secures stone for easy sharpening

Made in Japan

Description

The Tojiro 1000 & 3000 Grit Combination Water Stone is double sided and comes with a base to secure the stone while sharpening. Grit #1000 is used for sharpening and #3000 grit is a finishing stone and polishes the edge. Before sharpening, place a small amount of water on the surface of the stone.

Why choose YIERCITY

We do professional knife set retail and wholesale business. We hope to be your stable global supporter and partner.

We are an enterprise integrating factory and trade, specializing in the design, manufacture and sales of high-quality knife sets.

We always make every effort to ensure the quality of each set of knives.

Why choose YIER Knives

● The complete knife set contains all kitchen knives.

● Delivery from the local warehouse, within 3 days.

● Manufactured in our own factory, cost-effective.

● Transparent acrylic knife holder, like a work of art

● Excellent materials, safe and durable.

● Free returns

● We listen to customer needs and feedback.