All tip submissions are carefully reviewed before being published. No matter which type of stone you select, keeping to one that is at least 2x6 inches will make your sharpening job easier. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Straightening the edge of your knife will help it cut better. You’ve probably had a scary moment where the knife slipped on whatever you were cutting and almost cut yourself. Vanna Tran is a home cook who started cooking with her mother at a very young age. Surfaces like your granite or marble kitchen counter-top are too hard for your blade. Remember to wet or oil down the stone as soon as it starts to feel dry. This article has been viewed 181,327 times. Don’t keep your knives stored loose in the utensil drawer, for the same reason you shouldn’t let them sit in the sink. Why? Wet stones are softer than other kinds of sharpening stones. Here’s how: Hand-wash and dry them after using. Wet stones, however, won't do anything worse than get your counter a little wet. You’ll want to work in one inch sections for your first time — it’s much easier to keep a consistent angle this way. This step isn’t really polishing the blade, but it’s the best descriptor we could … Again, ideally you would have a range of 4-6 different stones with varying grit that you would work your way up through. However tempted you are to put your knives in the dishwasher, don’t. Another thing we’d like to touch on is hand placement. Just don’t. One is white. Choose your least favorite knife first, and get practicing! Please consider making a contribution to wikiHow today. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. What’s your favourite kitchen knife? Always sharpen the knives evenly so the blade remains balanced. This way you can quickly sharpen your knives before turning the stone over to polish up. With one hand, grasp the knife by the handle and hold the edge of the knife against the stone, point-first, with the cutting edge meeting the stone at around a 22-degree angle. Also you are working with a knife after all, and a dull knife can still be dangerous. Are you ready to try sharpening your kitchen knives? When this is done, move on to the final step. Include your email address to get a message when this question is answered. A sharp knife won’t give you the cutting skills of a master chef (that takes time and practice), but it will make your life a lot easier and make cooking more enjoyable. You really want both sides of a knife to be equally sharp. You might be wondering how to sharpen a knife with a stone, as it's one of the ways you can do it yourself. Read on for another quiz question. If you're using a stone with different grits on both sides, place the coarser side facing up. Nope! Try again! Double-sided whetstone (more on that below). Read on for another quiz question. Always use caution when handling knives. Hone your knife. They contain additives that protect the metal of your blades. Without getting too technical, the smaller the number, the coarser the stone. But for a beginner what you’re going to do is flip your stone over to the finer grit (the 6000 side), and repeat the whole process again: work down one side of the blade, flip the blade, work down the next side of the blade. Don't use olive oil (or any other cooking oil) on your sharpening stone. Click on another answer to find the right one... {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/76\/Sharpen-a-Knife-With-a-Stone-Step-9-Version-3.jpg\/v4-460px-Sharpen-a-Knife-With-a-Stone-Step-9-Version-3.jpg","bigUrl":"\/images\/thumb\/7\/76\/Sharpen-a-Knife-With-a-Stone-Step-9-Version-3.jpg\/aid2723480-v4-728px-Sharpen-a-Knife-With-a-Stone-Step-9-Version-3.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"

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\n<\/p><\/div>"}. Work carefully, starting from the part of the blade closest to the handle and moving out towards the point. Once you start getting towards the pointy end of the blade, the blade will probably begin to curve. References. The process of preparing a sharpening stone for use is similar no matter what type of stone you have, whether it's a crystolon, India stone, water stone, or oil stone. Once you’ve gone down the whole length of the blade, flip it over and repeat everything again. The single most important tool in the kitchen is arguably a chef’s knife. Place your thumb on the belly of your blade and move it to the cutting edge. Oil stones are messy to use and to clean up afterward. Your knife might need a larger sharpening angle if the blade is very large or thick. Make sure you have a firm grip at all time — losing control of the blade during sharpening is going to lead to you messing up the edge, the whetstone, or your fingers. 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