What Whetstones Should I Get?

Choosing the Right Whetstone for Your Knife Sharpening Needs

A sharp knife is not only safer to use but also delivers better performance in the kitchen. Dull knives can be dangerous and inefficient, making knife sharpening an essential skill for maintaining your kitchen tools. One of the most precise methods for sharpening knives is with a whetstone.

What Exactly is a Whetstone?

A whetstone is a flat, abrasive stone used to sharpen and refine knives and other metal tools. Available in both natural and synthetic varieties, Japanese whetstones (or "water stones") are especially renowned for their quality. Synthetic stones are more readily available and quicker at raising a burr, while natural stones work more slowly but offer a smoother finish without removing much material from the blade.

Whetstones provide a level of precision and control that is highly valued by professional chefs, particularly when working with both Asian and Western-style knives.

How Do I Choose the Right Whetstone?

The condition of your knife and what you’re trying to achieve with it will determine which whetstone you should use. Using the wrong stone not only wastes time and material—it can actually damage your knife. You shouldn’t rely on just one stone, either. Sharpening with only one grit would take far too long, unevenly wear down the stone, and could end up harming the blade. That’s why sharpening usually involves using multiple grits, starting with a coarser stone and moving finer as you go.

Coarse Stones (200 – 400 Grit)

These stones are used to reshape blades, fix chips, and thin down steel.

• 200 Grit: This is a very coarse stone that removes metal quickly. It’s ideal for serious repair jobs like fixing chips or thinning a blade but should only be used if absolutely necessary.
• 400 Grit: Still coarse, but a bit more forgiving. Great for removing small chips, reshaping edges, or doing general repair work. Professional chefs often start with a 400 grit, since it gives more control—and if needed, you can still drop down to a 200 grit later.

Basic Sharpening (1000 Grit)

1000 Grit: The 1000 grit stone is a solid daily sharpening tool. If your knife has just gotten dull, this stone can bring the edge right back. It’s not for damage or chip repair—but when used regularly, it can keep a knife in good shape for decades.

Finer Stones (3000 – 6000 Grit)

These stones help clean up the edge after sharpening. They smooth out any roughness left behind by lower grits and prepare the blade for polishing.

• 3000 Grit: Good for refining after a 1000 grit sharpening.
• 6000 Grit: Often used for routine maintenance and polishing for kitchen knives.

Super Fine Stones (8000 – 10000 Grit)

These are for polishing and putting a mirror-like finish on your edge. Great for knives used on fruits, vegetables, or fish where precision matters.

• 8000 Grit: Best used on knives for delicate tasks like slicing vegetables, seafood, or fruit.
• 10000 Grit: A polished edge from a 10,000 grit stone can make cuts almost effortless.

A Word on Combination Whetstones: Not Recommended

Combination whetstones are often marketed as convenient, cost-effective solutions for beginners. However, they are generally not recommended. These stones combine two different grits on opposite sides, but the quality of the material is typically much lower than individual, dedicated stones. The abrasive powder used in combination stones is often cheap, low-grade material that doesn’t cut metal effectively, making it feel more like cement than a properly cutting abrasive.

While they may seem like a good deal, the poor material quality often results in subpar sharpening performance, leading to frustration. For the best results, invest in high-quality, dedicated whetstones tailored to specific tasks. As you gain experience, you’ll notice the significant difference in performance and precision.

How to Sharpen Your Knives with a Whetstone

1. Preparation: Ensure your whetstone is either soaked or lubricated with water, following the manufacturer’s instructions.
2. Stabilize the Stone: Place the whetstone on a damp towel or a non-slip surface to prevent it from sliding during use.
3. Find the Right Angle: Hold your knife at a 20-degree angle for Western knives or 15 degrees for Asian knives.
4. Sharpen the Blade: With light to moderate pressure, draw the blade across the whetstone in smooth, controlled strokes. Cover the entire length of the blade, then flip the knife over and repeat on the other side.
5. Refining the Edge: Flip the whetstone to the finer grit side and repeat the sharpening process to refine the edge.
6. Clean Up: After sharpening, rinse the knife and the whetstone to remove metal particles. Let the whetstone dry thoroughly before storing it.

Sharpening knives with a whetstone can be challenging at first, especially if you’re unfamiliar with the technique. Practice on less expensive knives until you’re confident in your skills. Over time, you’ll gain the control and precision needed for professional-grade sharpening.

What is a Nagura Stone and How to Use It

The Nagura Stone is an important accessory for whetstones, particularly finishing stones (3000-10000 grit). Its primary function is to clean metal debris or small scratches from the stone's surface. Additionally, it helps create a slurry on the finishing stone, which enhances the sharpening process and results in a better polish.

How to Flatten Your Whetstone

After using your whetstone 2-3 times, you may notice that the stone becomes hollow in the center. If you continue using it, the knife may not make even contact with the stone, resulting in an uneven edge. This is because the center of the stone tends to be used more frequently than the edges.

To restore your stone's flatness, you’ll need to flatten it. This can sound intimidating, but there is a simple trick we use to flatten whetstones effectively.

Tips for Maintaining Your Whetstone

To maintain a perfectly flat whetstone, scratch the surface with a pencil and use a Stone Fixer to grind off any uneven portions until the pencil markings are gone. This indicates the whetstone is flat. You can see an example of this technique in our Stone Fixer Video.

Sharpen Smarter with the Right Tools

Whether you're a home cook or a seasoned chef, the right whetstone can transform your sharpening routine and prolong the life of your knives. Taking the time to learn proper sharpening techniques and investing in high-quality stones pays off in performance and safety. At Yoshihiro Cutlery, we offer a curated selection of premium whetstones and accessories to help you get the most out of your kitchen tools. Explore our full sharpening collection and take the first step toward sharper, more precise cuts.