I only have two knives that I use in the kitchen. Both are from knife makers Global and I use the larger one for almost everything. I bought both of them as ex demo stock years ago and was never really happy with them until I sharpened them myself using a whetstone. A really sharp knife needs to be respected but is actually safer than a blunt knife.
I bought this combination 220/1000 water whetstone from Kitchen Warehouse recently and was amazed at the results. At just over $100 AUD it was a bit of an investment for something you won’t use very often but I am so glad I bought it.
So, how do you use a whetstone properly? They must be hard right? I am kicking myself that I didn’t do this earlier out of similar thoughts. Happy to say I was wrong :).
I want to show as much original content on this blog as possible but I couldn’t do better than this instructional YouTube video in a million years. It even shows you how to maintain the stone itself.
The lower the value of the grit the rougher it is. You use this rough grit side, in my case 220, on really blunt or pitted knives. The finer grit side, in my case 1000, is used to further sharpen and polish the knife edge.The whole process is very calming and mentally centering because of the concentration required.
Here is some before and after shots of the 10 degree goodness:
For maintenance I am going to use my pull through knife sharpener every 10 or so uses and a steel every use to keep the knife edge straight. This is because kinks in the knife edge cause it to drag and hence reduce the cutting power.
I can also recommend protective sheaths to stop the knife edge being nicked or nicking you in between uses.
Once last thing. Always wash and dry your knives carefully and never put them in the dishwasher.
Enjoy and be careful,