Tuesday 23.04.2024

Sharpening knives with a whetting stone – we will show you how to do it!

The sharpness of your knives leaves much to be desired again? Does the knife press down on your vegetables rather than cutting them? Then we have something for you! Try to restore your knives to their former glory and get the blade really sharp again! With our whetting stones, this is no longer a challenge with a little practice!

For some it is almost a small ritual. Carefully prepare the knives. Set up a small water basin and also have a tea towel to hand. Now resharpen and clean each knife one by one with great love and care and then safely stow them away again. It's Knife Care Day! How often you celebrate this day is entirely up to you and of course depends on how often and how frequently you use your knives. As a guideline, however, you can assume once a month.


If your knives are already really blunt or if there are minor damage to the blade, you should ideally start with a rather coarse stone – for example, with 360 grit. Then refine the cutting edge with a finer stone. The higher the grit size, the finer the stone. Our whetting stones always have a coarser side and a finer side, so you only have to turn the stone over after the coarser grinding and can continue working immediately.


The most important thing first of all: Before you start, you should treat your stone to a small bath. This allows it to soak up water and the air escapes. You can see this from the small bubbles that rise. After about 5-10 minutes, the number of bubbles will reduce and your stone will be ready to use. Place the non-slip holder in front of you on the work surface and place the soaked stone on top.


Now take your first knife, place the tip of your knife at the bottom of the stone and make sure that the cutting edge is placed at an angle of about 15° to the stone. Hold the knife with one hand and stabilise the blade with the other one. If you have a difficulty maintaining the angle, you can simply place the angle bracket supplied onto the knife spine. Now move the blade upwards in a circular movement so that the whole cutting edge has been sharpened once. Repeat the whole process a few times. Then turn your knife over and sharpen the other side.


By the way, the fine sludge that is generated on the stone is super important! In this way, new grinding particles are transported to the cutting edge again and again and you will get a super sharp knife. Take a look at the right movement in our video.

To further refine your cutting edge, you can now turn your stone over and sharpen your knife on the finer side of the stone. This works in exactly the same as on the first side. If you cut a lot of meat, you probably want a very fine, smooth cutting edge on your knife. You can then sharpen your knife on an even finer whetting stone. So always work from coarse to fine. Is your knife still sharp, but you want it to be a bit sharper? Then it suffices to work on a fine whetting stone, e.g. with 3000 or even 5000 grit.

After sharpening, simply wash your stone under running water and leave it to dry. So it is clean again and ready for its next use!


Do you have any questions about sharpening on the whetting stone? Then send us a message in the comments!

By the way, you will find three different whetting stones in our range, each with a coarser and finer side. Each stone is supplied with a non-slip holder and an angle bracket. Just take a look at our combination whetting stones!