cooking

Sharpening Knives With A Whetstone

Two of my knives are from knife makers Global and I use the larger one for almost everything.  I bought both 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.

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I got 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. Edit: I use it a lot now.

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So, how do you use a whetstone properly? 

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 the 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. 

Here are some before and after shots of my Global pairing knife:

For maintenance, I use my pull through knife sharpener every 30 or so uses and a steel every use to keep the knife edge straight. The latter is because kinks in the knife-edge cause it to drag and hence reduce the cutting efficiency. For really thin angled knives I also use a strop to get that barbers’ razor sharpness.

I recommend protective sheaths to stop the knife-edge being nicked or nicking you in between uses.

Lastly:

  1. Always wash and then immediately dry your knives carefully and never put them in the dishwasher.
  2. Wear a protective glove on the hand not holding the knife.

Enjoy and  be careful,

PK

Here are some more knife sharpening and general knife info posts: 

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