Sharpening knives- whetstone

[CopperBolt]

Anyone sharpen their kitchen knives on a stone?
It seems I need either a 400\1000 stone or a 1000\3000.

Wondered if anyone used them, what grade you use and where you got them? Also how easy is it?

Seem to be about £60. Bit steep possibly.

Thanks!

[covmutley]

I don't have one yet, but a bit of YouTube research has seen me add a diamond sharpening block that's about £15 to my Amazon basket.

[Error_404_Username_not_found]

Depends on the knives. Most of ours are Asian which are generally ground at around 15°. European and American knives tend to be ground to 20°
I use a MinoSharp three stone device for most of them which is excellent for edge maintenance.

[21TonyK]

Whether you use a traditional stone on a diamond plate, you need to practice.

Realistically, you are probably not going to gain much over a simpler sharpening method, and potentially you could end up doing more harm than good.

What kind of knife or knives are you planning to sharpen?


To answer your question, I use stones and plates to sharpen, ceramic rods to hone and then strop on leather.

For my home knives, I go to 3000 grit, but for more robust work use (I'm a chef), I only go to 1000 then hone on a fine steel.

[dickymint]

CopperBolt said:

Anyone sharpen their kitchen knives on a stone?
It seems I need either a 400\1000 stone or a 1000\3000.

Wondered if anyone used them, what grade you use and where you got them? Also how easy is it?

Seem to be about £60. Bit steep possibly.

Thanks!

Firstly I'd say don't get a "whetstone" as in the literal meaning of the type you need to use water or oil - get a diamond stone that you use 'dry'. Secondly the 1000/3000 is way too fine for what you need. Thirdly watch this video (and his many others) and take his advice..............





Finally using a 'stone' takes a LOT of practice - here's a thread I started that may take you down a deep rabbit hole


https://www.pistonheads.com/gassing/topic.asp?h=0&...