How to Sharpen a Knife with a Whetstone

Honing and sharpening are two different things. Honing straightens an edge that has rolled slightly to one side; sharpening removes a little steel to form a new edge. Hone often, sharpen rarely.

Honing with a ceramic rod (before you cook)

You need a ceramic honing rod: it is gentler on hard Japanese-style steel than a steel rod.

  1. Hold the rod upright, tip resting on a towel on the counter.
  2. Place the heel of the blade against the top of the rod at a low angle, about 15° for most Japanese-style knives.
  3. Draw the blade down and toward you so the whole edge, heel to tip, touches the rod.
  4. Repeat on the other side. Four to six light strokes per side are enough.

Sharpening on a 1000/6000 whetstone (every few months)

You need a two-sided 1000/6000 whetstone. Ours comes with an angle guide to help you hold about 15°.

  1. Prepare the stone. Wet it as its instructions say: many 1000/6000 stones are soaked for 10 to 15 minutes, some only need splashing. Set it in its base, 1000 side up.
  2. Find the angle. Hold the blade at about 15° to the stone, edge facing away from you.
  3. Sharpen. Push the blade across the stone with light, even pressure, working from heel to tip. Keep the stone wet.
  4. Feel for the burr. When a thin rough lip forms along the whole opposite side of the edge, turn the knife over and repeat.
  5. Polish. Flip the stone to the 6000 side and repeat with lighter strokes to refine the edge.
  6. Finish. Rinse and dry the knife and the stone. Let the stone air-dry before storing it.

Serrated bread knives aren't sharpened on a flat stone: pass a ceramic rod through each scallop instead.

Everything you need is in our Care Kit: the whetstone with its bamboo base and angle guide, plus a ceramic honing rod, for less than buying them separately.