How to Sharpen a Knife with a Stone: Grit, Maintenance & More

No matter what knife you buy or how hard the steel is, every blade eventually needs attention. 

A dull knife poses a safety hazard (on top of decreased precision), so in this guide, you'll learn how to sharpen knives with a whetstone.

We'll cover various types of water stones, including what grit to use, how to find the right angle, common mistakes to avoid, and how to keep your stone and knives in great shape for years to come.

Ways to Sharpen a Knife

There are several ways to sharpen a knife, but not all methods are created equal. For this guide, we're focusing on whetstone sharpening, which gives you the most control over the result.

Professional Knife Sharpening Service

Sometimes the smartest move is calling in a professional. If your knife is chipped, damaged, or has been improperly sharpened in the past, a skilled sharpener can restore it effectively. Look for someone in your area with experience working specifically with Japanese knives. Ask trusted friends and family for recommendations, and make sure they use a whetstone—not just sharpening wheels.

Electric and Manual Knife Sharpeners

Electric and pull-through sharpeners are fast, but we strongly recommend avoiding them. They remove too much material, damage the bevel and blade angles and shorten a knife's lifespan, especially higher-quality Japanese blades. The short-term convenience isn't worth the potential for long-term damage.

Whetstone Sharpening

Whetstone sharpening gives you complete control over every variable: angle, pressure, bevel, and grit. When you learn to properly sharpen a knife with a whetstone, you can customize the edge to suit exactly how you use it, protecting your investment and ensuring you get the results you want.

Choosing the Best Grit for Sharpening Knives

The right grit depends on the condition of your blade. Lower numbers are coarser and remove material faster; higher numbers create a finer, more polished edge.

For most home cooks, a 1000-grit stone is the best option to get started. Follow up with a 4000 or 6000 grit stone to polish the edge. An 8000 grit is very effective for those who want an exceptionally refined mirror finish.

Two-Sided Stones

A double-sided whetstone combines two grits in one tool. Typically one side is one grit (such as #1000 or medium) and the other side is for polishing.

It's a practical, cost-effective option for home cooks and professional chefs alike. Our best selling whetstone falls under this category: the Chubo #1000 / #4000 Double Sided Sharpening Stone.

Honing Steel vs. Whetstone

These two tools serve different purposes. A honing steel can realign a blade's edge; it does not remove material so it will not sharpen it.  As a knife repeatedly contacts hard surfaces, the edge can bend slightly at a microscopic level. With harder steels, running along a honing steel can cause chips. For these reasons we don’t recommend regular use of a honing steel, but it can be useful in a pinch, such as during a busy service.

You need to sharpen a knife with a stone to actually remove steel and rebuild the edge.

How to Sharpen Knives with a Whetstone: A Step-by-Step Guide

The first time you sharpen knives on a stone, it can feel a little overwhelming. Go slowly, stay consistent with your angle, and avoid very low grit or diamond stones until you're comfortable. The steps below walk through the full process, which typically takes about 15 - 30 minutes. 

What You'll Need

• Whetstone (1000 grit to start; finer grit to finish)

• Bowl of water or easy access to running water

• Non-slip surface for the stone (a damp kitchen towel works well)

• A clean cloth or towel for drying

Preparation

Step 1: Soak the Stone

When it comes to whetstones, you need to start by soaking. Some stones work fine with a ‘splash and go’ method, where you can dribble water on the surface and get to work, however, most stones should be submerged until bubbles stop rising to the surface, which typically takes 5 - 10 minutes

Never use mineral oil on a whetstone. Water acts as a lubricant and, during sharpening, combines with fine steel particles to form a slurry (a mud-like mixture of water and loose abrasive particles) that actively aids the sharpening process.

Step 2: Set Up Your Stone

Place the stone on a stable, non-slip surface with the coarser side up if using a double-sided stone. Position it lengthwise in front of you so you can draw the blade smoothly from heel to tip in a single stroke.

Step 3: Find Your Angle

Most chef's knives, particularly Japanese knives, are sharpened at 15 to 20 degrees. A practical way to visualize this: the spine of the knife should sit roughly two stacked pennies' height above the stone surface. Maintaining a consistent angle throughout the entire process is the single most important factor in achieving a sharp, even edge.

The Sharpening Process

Step 4: Sharpen the First Side

Hold the knife with your thumb resting on the heel and your index finger lightly on the spine. Apply moderate, even pressure and glide the blade across the stone in a smooth arc from heel to tip. Imagine you’re shaving a thin layer off the stone's surface.

Continue until you feel a burr (a thin ridge of accumulated metal) form along the opposite side of the blade. This typically takes 30 or more strokes and confirms you've sharpened all the way to the edge.

Step 5: Sharpen the Second Side

Flip the knife and repeat this process on the other side. 

Step 6: Refine on a Finer Grit

Switch to your finer grit stone (or flip to the polishing side of a double-sided stone). Repeat the process on both sides, polishing the edges to a smooth finish.

Finishing

Step 7: Clean and Dry the Knife

Rinse the blade to remove metal particles and dry thoroughly with a clean cloth before using or storing.

Step 8: Rinse and Dry the Stone

Rinse the stone under running water to remove the slurry. Allow it to air dry completely before storing — never put a damp stone in a box or sealed environment, as trapped moisture can cause deterioration and cracking over time.  Also don’t soak your stones longer than necessary.

Common Knife Sharpening Mistakes

• Inconsistent angle: The most common beginner mistake. Shifting your angle mid-stroke creates an uneven bevel that dulls quickly.

• Too much pressure: Heavy pressure scratches the blade and wears the stone unevenly. Let the abrasive do the work.

• Skipping grits: A polishing stone won't fix a dull blade. Start coarser, then refine.

• Under-soaking the stone: An insufficiently saturated stone creates excess friction and can scratch the blade surface.

Tips for Better Results

• Go slowly, especially at first. Consistency matters far more than speed.

• Use lighter pressure on finer grits. The higher the grit, the more delicate your touch should be.

• Check your progress regularly. Gently run your thumb across (never along) the edge to feel for the burr.

• Sharpen before the knife gets too dull. Light, frequent maintenance is faster and easier than restoring a badly neglected blade.

• Reapply water throughout the session to keep the stone lubricated and the slurry active.

Maintaining Your Kitchen Knives and Whetstone Between Sharpenings

Quality sharpening stones and knives will last for many years with proper care::

• Remove whetstone and knives from water and dry immediately after soaking. Prolonged exposure to water can weaken stones.

• Air dry the stone completely before storing to prevent cracking.

• Apply knife oil as needed on carbon steel blades to prevent oxidation.

• Handle carefully. Whetstones can chip or crack if dropped.

• When sharpening, use a lapping plate (stone fixer) regularly to keep the surface flat. A dished or uneven stone makes consistent sharpening nearly impossible.

• Use the right knife for the job. Avoid using thin Japanese blades on bones, hard squash, or frozen foods.

• Wash by hand. Dishwashers expose knives to high heat and harsh detergents that degrade the edge and damage handles.

• Store knives properly on a magnetic strip, in a knife block, or with blade guards. Loose storage in a drawer is not only dangerous but it dulls edges quickly.

Frequently Asked Questions on How to Sharpen Knives with a Whetstone

What is the correct way to sharpen a knife with a whetstone? Soak your stone for 5 - 10 minutes, hold the blade at a 15 to 20 degree angle, and use smooth, consistent strokes from heel to tip. Work one side until a burr forms, then switch sides. Finish on a finer grit stone to refine and polish the edge.

Do you push or pull a blade on a whetstone? Most people sharpening knives use an edge-leading (push) strokes. Edge-trailing (pull)  strokes also work. What matters most is staying consistent throughout, pick one method and stick with it.

Is it better to use a wet or dry whetstone? Always wet. Water lubricates the surface, reduces friction, and helps build the slurry - a mud-like mixture of water and loose abrasive particles - that aids sharpening. 

What are common sharpening mistakes? Inconsistent angle, too much pressure, skipping grits, under-soaking the stone, and neglecting regular honing between sessions.

What grit is best to sharpen a knife? Start with 1000 grit for routine sharpening. Follow with 4000 to 6000 grit for a polished edge, or 8000 grit for a highly refined, mirror-like finish. Remember that higher grit is not always better.

What do professional chefs use to sharpen their knives? Most professional chefs rely on whetstones for sharpening. They offer the best control over angle and grit, and produce a longer-lasting edge than electric or pull-through sharpeners. Some chefs also hone their blades regularly during service to maintain edge alignment when there is no time for sharpening.

Shop Whetstones today

Learning how to sharpen knives with a whetstone is one of the most valuable skills you can develop as a cook. Sharpen consistently, before your knife gets truly dull, and each session will be faster and easier than the last. A well-maintained edge makes every task in the kitchen safer, more efficient and more enjoyable.

When you're ready to upgrade your setup, explore our full collection of Japanese sharpening stones to find the right whetstone for your kitchen.