How to Sharpen a Knife with a Whetstone (Step-by-Step Guide)

 

Introduction

Sharpening with a whetstone is one of the oldest and most precise ways to restore a knife’s edge. While it takes a bit of practice, once you master it, you’ll enjoy sharper, longer-lasting blades and a deeper appreciation for knife maintenance. Whether you’re a home cook, chef, or just a knife enthusiast, learning this skill can transform your cutting experience and even extend the lifespan of your knives.

What You’ll Need

Before you begin, gather the right tools and prep your space. Here’s what you’ll need:

• A whetstone - (also called a Japanese whet stone or water stone), ideally one with a coarse side (1000 grit) and a fine side (6000 grit).
• A towel or rubber base - to keep the stone from sliding.
• Water - whetstones need to stay wet during sharpening.
• A knife - that’s ready for a new edge.

If you’re not sure which grit to choose, check out our guide on choosing the right sharpening stone ↗ for detailed grit comparisons.

Step 1: Soak the Stone

Start by soaking your whetstone in clean water for about 10–15 minutes. You’ll know it’s ready when no more air bubbles rise to the surface. Keeping your stone hydrated is crucial to preventing friction damage and allows the stone’s surface to cut metal evenly.

During sharpening, continue to sprinkle water on the stone to maintain a light slurry (that milky mixture that forms). This helps refine the edge.

Step 2: Find Your Angle

One of the most common mistakes people make is sharpening at the wrong angle. Most kitchen knives perform best at an angle between 15° and 20°. You can use an angle guide clip or your finger as a spacer to maintain consistency.

• Japanese knives (e.g., Santoku or Gyuto): around 15°
• Western knives (e.g., Wüsthof or Henckels): around 20°

The sharper the angle, the finer and more delicate the edge. Holding it steady takes patience, but that’s what separates an average edge from a professional one.

For more geometry insights, read our post on understanding knife bevels and edge angles ↗.

Step 3: Start Sharpening

Place the knife flat on the coarse side of the stone, tilt it to your chosen angle, and draw the blade across the surface in a sweeping motion, as if you’re gently slicing a thin layer off the stone. Work from heel to tip, covering the entire edge.

Apply light, even pressure. When you feel a slight burr (a tiny ridge of metal) forming along the opposite side of the blade, you’ve sharpened enough on that side. Flip the knife and repeat the process on the other side.

Step 4: Refine the Edge

Once both sides are even and a burr has formed, flip your stone to the fine-grit (6000+) side. This stage is about refining and polishing the edge. Use the same motion and angle, but with lighter pressure and a slower pace.

Think of it as the “finishing touch”. This step removes microscopic burrs and smooths the surface of the edge, creating a clean, razor-sharp finish. 

Step 5: Test and Clean

After sharpening, rinse both your knife and stone with clean water and dry them thoroughly. Then test your edge - slice through a sheet of paper. A sharp knife should glide through effortlessly. If the knife doesn’t perform well, it likely needs a few more passes on the fine grit. Always finish by wiping your stone clean and letting it air dry completely before storing.

The Bottom Line

Learning how to sharpen a knife with a whetstone takes practice, but the payoff is worth it. At Sharpen Up 365, we take that same care to a professional level. Our team restores knives to factory-grade sharpness with precision geometry and a whetstone finish that most home methods can’t replicate. If you’d rather skip the mess but keep the quality, check out our by-mail knife sharpening service ↗. It's safe, insured, and satisfaction guaranteed. For an even finer edge, add our Whetstone Finishing Upgrade ↗ the same hand-polished refinement trusted by professional chefs for unmatched performance.