A dull blade is a dangerous blade. Whether it’s your kitchen knives, your woodworking chisels, or your favorite pocketknife, keeping your cutting tools sharp is essential for safety, efficiency, and enjoyment. A sharpening stone, or whetstone, is the cornerstone of any good sharpening setup, but getting the hang of using a new stone can seem intimidating at first. This comprehensive guide will walk you through everything you need to know to successfully sharpen your blades with a new stone, from understanding different types of stones to mastering the proper technique.
Understanding Sharpening Stones
Sharpening stones come in various materials, grits, and sizes, each suited for different sharpening tasks. Understanding these differences is the first step in choosing and using the right stone for your needs.
Types of Sharpening Stones
There are three main types of sharpening stones: natural stones, synthetic stones, and diamond stones.
Natural Stones: These stones are quarried from the earth and are known for their ability to produce extremely fine, polished edges. Arkansas stones and Japanese natural whetstones are popular examples. They are often slower cutting than synthetic stones and require oil lubrication.
Synthetic Stones: These stones are manufactured from abrasive materials like aluminum oxide or silicon carbide. They are generally more affordable and cut faster than natural stones. Synthetic stones can be used with water or oil, depending on the specific stone.
Diamond Stones: These stones feature diamond particles bonded to a metal plate. Diamond stones are incredibly hard and aggressive cutters, making them ideal for repairing damaged edges or sharpening very hard steels. They are typically used dry or with water.
Grit Levels Explained
The grit of a sharpening stone refers to the size of the abrasive particles on its surface. The lower the grit number, the coarser the stone, and the faster it will remove material. Higher grit numbers indicate finer stones, which are used for refining the edge and achieving a polished finish.
Coarse Stones (120-400 grit): Used for repairing damaged edges, removing chips, or significantly reshaping a blade.
Medium Stones (600-1000 grit): Used for general sharpening and establishing a consistent bevel.
Fine Stones (3000-8000 grit): Used for refining the edge and creating a very sharp, polished finish.
Ultra-Fine Stones (8000+ grit): Used for achieving a razor-sharp edge, often used for straight razors and specialized tools.
Stone Size and Shape
Sharpening stones come in various sizes and shapes. Larger stones are generally easier to use as they provide a larger surface area for sharpening longer blades. Rectangular stones are the most common and versatile shape. Smaller pocket stones are convenient for field sharpening.
Preparing Your New Sharpening Stone
Before you start sharpening, you need to properly prepare your new stone. This involves cleaning, soaking (for water stones), and flattening.
Cleaning Your Stone
New stones often have manufacturing residue on their surface. Clean your stone with a scrub brush and soapy water to remove any debris. This ensures that the abrasive particles are fully exposed and can effectively sharpen your blade.
Soaking Water Stones
Water stones, as the name suggests, require soaking in water before use. This saturates the stone, creating a slurry of water and abrasive particles that aids in sharpening. The soaking time varies depending on the stone, but generally, 5-10 minutes is sufficient. Some water stones require being submerged until bubbles stop coming out. Always refer to the manufacturer’s instructions.
Flattening Your Sharpening Stone
Over time, sharpening stones can develop an uneven surface, which can lead to inconsistent sharpening. Flattening your stone ensures that the entire surface is level and provides even contact with the blade. This is especially important for new stones, as they may not be perfectly flat from the factory.
To flatten your stone, you will need a flattening stone or a lapping plate. These are typically made of diamond or silicon carbide. Wet the flattening stone and the surface of your sharpening stone. Rub the sharpening stone against the flattening stone in a figure-eight motion, applying even pressure. Continue until the entire surface of the sharpening stone is flat. Check the flatness with a ruler or straight edge.
Setting Up Your Sharpening Station
A well-organized sharpening station will make the sharpening process more efficient and enjoyable.
Secure Your Stone
It’s crucial to secure your sharpening stone to prevent it from slipping during use. Use a stone holder, a wet towel, or a non-slip mat to keep the stone in place. A stable stone allows you to focus on your technique without worrying about the stone moving.
Lubrication: Water or Oil?
As mentioned earlier, the type of lubrication required depends on the type of stone you are using. Water stones require water, oil stones require oil, and diamond stones can be used dry or with water.
Water: Water stones require a constant supply of water during sharpening. Keep a water bottle nearby and replenish the water as needed. The slurry created by the water and abrasive particles helps to remove metal from the blade.
Oil: Oil stones require a light coating of honing oil. Use a dedicated honing oil, as other oils can clog the pores of the stone. Apply a few drops of oil to the stone and spread it evenly with your finger.
Dry: Diamond stones can be used dry, but using water can help to keep the stone clean and prevent it from clogging.
Lighting and Ventilation
Good lighting is essential for seeing the edge of the blade and ensuring that you are maintaining the correct angle. Work in a well-lit area or use a task light. Proper ventilation is also important, especially when using oil stones.
Mastering the Sharpening Technique
Now that you have prepared your stone and set up your sharpening station, it’s time to learn the proper sharpening technique.
Finding the Correct Angle
Maintaining the correct angle is crucial for achieving a sharp edge. The ideal angle depends on the type of blade you are sharpening. Most knives are sharpened at an angle of 20-25 degrees. Chisels are typically sharpened at 25-30 degrees.
To find the correct angle, start by placing the blade flat on the stone. Then, raise the spine of the blade until you achieve the desired angle. You can use a sharpening angle guide to help you maintain a consistent angle.
The Sharpening Motion
There are two main sharpening motions: the push-pull motion and the circular motion.
Push-Pull Motion: This is the most common sharpening motion. Place the blade on the stone at the correct angle. Push the blade forward and across the stone, maintaining the angle. Lift the blade and repeat the motion, working your way across the entire length of the blade. Flip the blade over and repeat the process on the other side.
Circular Motion: This motion is often used with smaller blades or when sharpening curved edges. Place the blade on the stone and move it in a small circular motion, maintaining the angle. Rotate the blade as you sharpen to ensure that the entire edge is sharpened evenly.
Applying the Right Pressure
Applying the right amount of pressure is essential for effective sharpening. Start with light pressure and gradually increase it as needed. Too much pressure can damage the blade or the stone. Too little pressure will not remove enough material.
Creating a Burr
As you sharpen, you will create a burr on the edge of the blade. A burr is a thin, wire-like edge that forms on the opposite side of the blade from where you are sharpening. The burr indicates that you have reached the edge of the blade and are removing metal.
Removing the Burr
Once you have created a burr along the entire edge of the blade, it’s time to remove it. There are several ways to remove the burr, including:
Stropping: Stropping is the process of dragging the blade across a leather strop. This helps to remove the burr and polish the edge.
Light Passes on a Fine Stone: Use light passes on a fine stone to remove the burr. Reduce the pressure and angle slightly to avoid creating a new burr.
Paper Wheel: A paper wheel, charged with honing compound, can be used to remove the burr and create a razor-sharp edge.
Sharpening Different Types of Blades
The basic sharpening technique is the same for all types of blades, but there are some nuances to consider when sharpening different types of blades.
Sharpening Kitchen Knives
Kitchen knives are typically sharpened at an angle of 20-25 degrees. Use a medium-grit stone to establish the bevel and then refine the edge with a fine-grit stone. Pay attention to the curve of the blade and adjust your angle accordingly.
Sharpening Pocketknives
Pocketknives often have more intricate blade shapes than kitchen knives. Use a smaller stone or a honing rod to sharpen the curved sections of the blade. Maintain the correct angle and apply light pressure.
Sharpening Chisels
Chisels are typically sharpened at an angle of 25-30 degrees. Use a coarse stone to flatten the back of the chisel and then sharpen the bevel with a medium-grit stone. Refine the edge with a fine-grit stone.
Maintaining Your Sharpening Stone
Proper maintenance will extend the life of your sharpening stone and ensure that it continues to perform at its best.
Cleaning Your Stone After Use
After each use, clean your sharpening stone with a scrub brush and water or oil, depending on the type of stone. This will remove any metal filings or abrasive particles that have accumulated on the surface.
Storing Your Stone Properly
Store your sharpening stone in a dry place, away from direct sunlight. Protect it from dust and debris. If you are storing multiple stones, keep them separated to prevent them from scratching each other.
Re-Flattening Your Stone Regularly
Even with proper care, your sharpening stone will eventually develop an uneven surface. Re-flatten your stone regularly to maintain its flatness and ensure consistent sharpening. The frequency of re-flattening will depend on how often you use your stone.
Troubleshooting Sharpening Problems
Even with practice, you may encounter problems when sharpening your blades. Here are some common issues and how to solve them.
The Blade Isn’t Getting Sharp
If your blade isn’t getting sharp, check the following:
- Angle: Are you maintaining the correct angle?
- Pressure: Are you applying enough pressure?
- Stone Condition: Is your stone flat and clean?
- Grit: Are you using the correct grit stone for the task?
The Blade Is Slipping on the Stone
If your blade is slipping on the stone, check the following:
- Lubrication: Are you using enough water or oil?
- Stone Security: Is your stone properly secured?
- Grip: Are you holding the blade firmly?
The Stone Is Clogging
If your stone is clogging, check the following:
- Lubrication: Are you using the correct type of lubrication?
- Cleaning: Are you cleaning your stone regularly?
- Steel Type: Some steels clog stones more easily than others.
Sharpening with a new stone can be a rewarding experience. By understanding the different types of stones, mastering the proper technique, and maintaining your equipment, you can keep your blades sharp and enjoy the benefits of a well-honed edge.
What type of lubricant should I use with my sharpening stone?
The choice of lubricant depends heavily on the type of sharpening stone you have. For oil stones, you’ll obviously want to use sharpening oil, specifically designed for this purpose. Using regular household oil can clog the pores of the stone and reduce its effectiveness over time. Water stones, on the other hand, are typically used with water, which both lubricates and carries away swarf, the tiny metal particles removed during sharpening. Some water stones require soaking before use, while others just need a splash of water on the surface.
Diamond stones can be used dry or with a light lubricant, such as water or a specialized honing solution. Using a lubricant with a diamond stone primarily helps to keep the stone clean and prevent the buildup of swarf, which can hinder its cutting ability. Always consult the manufacturer’s instructions for your specific stone to determine the recommended lubricant and avoid damaging it.
How much pressure should I apply when sharpening?
Applying the correct amount of pressure is crucial for effective sharpening and preventing damage to your knife or the stone. Generally, you should start with light to medium pressure, allowing the stone to do the work. Too much pressure can cause the knife to dig into the stone, resulting in an uneven edge or even chipping. It can also wear down the stone unevenly.
As you progress through the sharpening process, gradually reduce the pressure. The final passes should be done with very light pressure, almost just the weight of the knife. This helps to refine the edge and create a very sharp, polished finish. Experimenting with different levels of pressure will help you develop a feel for what works best for your knife and sharpening stone.
How do I maintain my sharpening stone?
Proper maintenance is key to ensuring the longevity and effectiveness of your sharpening stone. For oil stones, regularly clean the surface with a degreaser or mineral spirits to remove accumulated metal filings and oil residue. A stiff brush can be helpful for scrubbing the surface clean. For water stones, flattening is a crucial part of maintenance.
Flattening water stones ensures a perfectly level surface, which is essential for consistent sharpening. This can be achieved using a flattening stone, lapping plate, or even sandpaper on a flat surface. Store your stones properly when not in use, protecting them from dust and damage. This will help keep them in good condition for years to come.
How do I know when my knife is sharp enough?
Determining sharpness is subjective, but there are several ways to assess if your knife is sharp enough. One common method is the paper test, where you try to slice through a piece of paper held vertically. A sharp knife should slice through the paper cleanly without tearing or snagging. Another test is to try shaving arm hair; a sharp knife will easily remove the hair.
You can also visually inspect the edge of the knife. A dull knife will often have a rounded or reflective edge, while a sharp knife will have a crisp, almost invisible edge. Ultimately, the best way to determine sharpness is by feel and experience. As you sharpen more knives, you’ll develop a better understanding of what a truly sharp edge feels like.
What grit stone should I start with?
The grit of the stone you start with depends on the condition of your knife. If your knife is very dull, chipped, or has a significantly damaged edge, you’ll want to start with a coarse grit stone, typically in the range of 200-400 grit. This will remove metal quickly and help to reshape the edge.
If your knife is already reasonably sharp and just needs a touch-up, you can start with a medium grit stone, such as 800-1000 grit. For refining and polishing the edge, you’ll want to use a fine grit stone, typically 3000 grit or higher. Having a range of stones allows you to address different levels of dullness and achieve the desired level of sharpness.
How often should I sharpen my knives?
The frequency of sharpening depends on how often you use your knives and what you’re cutting. Knives used frequently in a professional kitchen may need sharpening daily or even multiple times per day. For home cooks, sharpening every few weeks or months may be sufficient. It’s better to sharpen your knives frequently with light pressure than to let them get extremely dull and require aggressive sharpening.
Signs that your knife needs sharpening include difficulty slicing through food, a dull or rounded edge, and the need to apply excessive force to cut. Regular maintenance, such as honing with a steel, can help to prolong the sharpness of your knives and reduce the frequency of sharpening.
What is the proper angle to hold the knife at?
Maintaining the correct angle is crucial for achieving a sharp and consistent edge. Most knives are sharpened at an angle of around 20 degrees, but this can vary depending on the knife’s intended use and design. Japanese knives, for example, often have a steeper angle of around 15 degrees. Determining the original angle of your knife is important.
A useful trick to estimate the angle is to divide the total angle between the spine of the knife and the stone (90 degrees) in half, then further divide one of those halves to get a rough approximation of 20 degrees. Using a sharpening guide can help maintain a consistent angle, especially for beginners. Practice and observation will help you develop a feel for the correct angle over time.