Updated: May 14, 2019
If you want to get your knives razor sharp, you at the right place to begin!
For the best results, we need to buy some grinding stones. We can go to Amazon, or to your local store. Usually, they wouldn't cost more than $20-30 each.
Which sharpening stone should I buy?
Good question! It's all about the number of grit. In average you can find stones between 150 and up to 10 000 grit or even more! Then bigger the number, than stone is more smooth.
Thus if we want to get our knives really sharp, we should buy finer stones. My suggestion is to start from 1000 grit up to 8000.
Where we start from?
When we bought our first whetstone, we can finally start the sharpening process!
Place your stones into warm water for 5-10 minutes
Make sure your knives are clean and sanitized
Put a towel on your work-space
Get a water spray ready to go
Once you get all steps done, we can start!
If you do it for the first time, here is the little tip: you want to follow the same grind angle as it been sharpened at the facility.
As you may know, every knife has a special type of sharpening and the particular angle (the bevel). For a Chef's knife or Paring knife needs a strong "V" bevel (#1) (angles may vary), to keep your knife sharp for a longer period of time.
Let's say you have a Cleaver knife and Nakiri knife. These two knives are for different purposes — butchers use the Cleaver knife to cut through meat and bones and it shouldn't be razor sharp. Because after the first cut, the edge will get a chip. The Cleaver knife supposed to have the "V-grind" (#1) or "Convex grind" (#2) types of sharpening.
At the same time, your Nakiri knife has other tasks. This knife is for chopping vegetables without seeds or any other parts which could damage the knife. And this knife would need the "Flat grind" (#3) or "Hollow grind" (#4) type of sharpening.
The main rule of the sharpening process is to keep the same angle for both sides of the knife.
Step 1. We start with the 1000 grit stone. Place your thumb on the blade and set up the right angle. Applying a little pressure on the blade, do 7-10 strokes per side. Be careful, because too much pressure would not maintain the bevel and might damage the blade. Keep sharpening the knife until having around 21-30 strokes done for each side. By the end, you should get a little burr one side of the knife. After it's done, we can move on to the finer stone and start getting rid of the burr.
Step 2. Get your 3000 grit stone wet and place it on the stand. Make sure your knife is completely clean and dry. Repeat the whole step 1 process again until you have a smaller burr.