SANTOKU
SANTOKU
In short
Soak the whetstone for ~10 minutes, then hold the blade at about 15–20° to the stone and push it away from you along the full length, edge-leading, keeping the angle steady. Work from a coarser grit (around 1000) up to a finer one (3000–6000), doing both sides evenly until a fine burr forms and wipes away, then finish with light alternating strokes. A few minutes every month or two keeps a Japanese knife razor-sharp.
The whetstone is a tool that has been used for centuries to sharpen knives. There are both man-made and natural stones available, but for hard Japanese knives such as VG10 or AUS-10 (around 60–61 HRC) a synthetic Japanese waterstone — for example a 1000/6000 combination — gives the best results.
Sharp knives make cooking more enjoyable. Dull knives can be frustrating to use and they often cause injuries as a result of slipping or not cutting well. Fortunately, it is easy to sharpen a knife with a whetstone, which is inexpensive and readily available. How to sharpen a santoku knife or utility knife with a whetstone? How to use a knife sharpener? In this blog post, we will discuss how to sharpen a knife with a whetstone properly so that you get the best results every time!
Table of contents
- What Is a Whetstone?
- Why use a Whetstone to Sharpen Your Knife?
- How Do You Use a Whetstone to Sharpen a Knife?
- How Do You Know When a Knife is Sharpened?
- What Are The Benefits of Using a Whetstone to Sharpen Knives?
- Do Whetstones Wear Out?
- Which grit whetstone should you use?
- Common mistakes to avoid
- Caring for your whetstone
- FAQ
What Is a Whetstone?
A whetstone is a useful tool for people who want to sharpen their knives. It looks like a small, flat stone that is used by dragging it along the knife-edge and honing in on any rough areas with its coarse surface.
A whetstone is made from natural or synthetic materials such as silicon carbide, aluminum oxide, or diamond dust. They typically come in pieces of various sizes.
The type of material determines the level of coarseness and how fast they can be worn down during use (natural stones wear out faster than synthetics). It is important to consider whether you prefer wet or dry sharpening, which will affect what kind of whetstone you need because each one requires different levels of water and towel usage. Also, you may wish to use a different whetstone for Damascus steel rather than for stainless steel.
Why use a Whetstone to Sharpen Your Knife?
It is important to use the right tool when sharpening your knife. A whetstone can help you to keep the blade of a knife nice and sharp with just one or two strokes, which saves time in the kitchen.
When using a whetstone, make sure that you use it over several times so as not to create an uneven edge on any side of the blade because this will lead to inefficient cutting down the line.
The best way is always through trial and error when selecting which material works for you based on personal preferences such as price, durability, or how fast they wear out during use.
How Do You Use a Whetstone to Sharpen a Knife?
How to sharpen a chef knife with a whetstone when you have one - you'll need to wet it first with water or oil - this will lubricate the surface and prevent metal particles from clogging up in the grooves. You should soak the whetstone for at least 10 minutes before use, this will make the stone easier to handle and sharpen knives more effectively.
1) Start by soaking the whetstone in some water for about ten minutes.
2) Next, make sure that you have a clean towel and spread it out on your countertop to avoid any accidents with spilled or dripped water damaging other things nearby. The stone should be wet but not soaked so as the blade of the knife does not slip off easily during use.
3) Once all items are prepared, gently place your blade against one side of the whetstone and then slide it from top to bottom while applying pressure with an even amount along its length.
4) Working one side at a time, push the blade away from you along the stone, edge-first, then glide it back — a smooth back-and-forth motion (not up and down). Continue to hone both sides of the blade until an even cutting edge is achieved - this may take some time depending on how dull your knives are.
Hold your knife at about 20 degrees on either side of perpendicular with the blade facing away from you and move it back and forth across the surface of the stone until all parts of your blade have been touched by it.
Please note! You must push downwards rather than pull upwards which will grind away at them instead. It's important also not to apply too much pressure as this can cause damage to your knife edge.
If stones don't seem to be working well enough after repeated attempts then try using oil before attempting again.
How Do You Know When a Knife is Sharpened?
Continue to sharpen your knife until it becomes sharp enough to cut with little effort and slice through thin paper like butter. You'll know when you're done because there won't be any more visible scratches left on your blade.
You can also check for an even edge by using a ruler: place one end flush against either side of your blade and see how much space is between them at its widest point - there shouldn't be more than two millimeters (around half an inch) difference on both sides.
You should sharpen a blade on each side: Some people may only sharpen one side of their knife blade either because they prefer this method or because they are left-handed; however, sharpening both sides is more effective as it produces thinner blades with sharper edges than just single-sided honing.
We would recommend you start slow when first using your whetstone so that you can get used to how much pressure should be applied while working with them.
What Are the Benefits of Using a Whetstone to Sharpen Knives?
A benefit of using a whetstone to sharpen your knives is that it will give you a much sharper blade than using other methods and, if done correctly, this can be achieved without any additional damage to the blade.
Whetstones come in two varieties: oil stones, which require more work but don't wear down the knife as much; and water stones, which cut aggressively with minimal effort but sometimes need frequent replacement. Whetstone grit size is measured on an even scale from around 250 all the way up to 12000 - depending on what level of sharpness you want to achieve. The most common type of stone for everyday use is 400-600 grit so start there and stick to practicing until it gets easier before moving onto anything higher.
Need a stone? Our combination whetstone covers everyday sharpening and finishing.
Shop whetstones →How Often Should You Sharpen Your Knives With a Whetstone?
You should check the blades of your knives and sharpen them if needed as often as you would check the oil in your car. I recommend checking every time before cooking. You should clean, dry and then sharpen any dull blade.
For more information on when you should sharpen your knives, please click here
Do Whetstones Wear Out?
Whetstones wear out over time and will eventually need to be replaced.
You can tell if a whetstone needs replacing by looking for any cracks in the surface of the stone or gaps between individual grinding stones, which indicates that it has lost its ability to produce an even edge.
Which grit whetstone should you use?
Whetstone grit runs from coarse to fine, and each grit does a different job:
- Coarse (200–400): repairs chips and re-shapes a very dull or damaged edge. Use it sparingly — it removes a lot of metal.
- Medium (800–1000): the main sharpening grit, and the one to start with. It raises a fresh, working edge on a tired knife.
- Fine (3000–6000): refines and polishes the edge to a clean, keen finish — ideal for hard Japanese steels.
- Extra-fine (8000+): an optional mirror polish for enthusiasts.
For most home cooks, a single 1000/6000 combination stone handles everyday sharpening and finishing in one. Only reach for a coarse stone when you actually need to fix damage.
Common mistakes to avoid
A few habits make sharpening slower and your edge worse:
- Letting the angle wander. Changing the angle mid-stroke rounds the bevel. Lock in roughly 15–20° and keep it steady — an angle guide helps at first.
- Pressing too hard. Let the stone do the work; heavy pressure can dig in and dull the very edge you're refining.
- Skipping the burr. Sharpen one side until you can feel a tiny burr along the whole edge, then switch sides. No burr means you haven't reached the edge yet.
- Letting a water stone dry out. Keep the surface wet throughout so the swarf doesn't clog the stone.
- Reaching for a pull-through sharpener. Those can chip a hard, thin Japanese edge — stick to the stone.
Caring for your whetstone
With use, a stone slowly hollows in the middle, and a dished stone rounds your edge. Flatten it every few sessions with a dedicated flattening (lapping) stone, or by rubbing it on wet-and-dry sandpaper laid on something truly flat like a sheet of glass, until the surface is even again.
Afterwards, rinse off the slurry, wipe the stone down and let it air-dry rather than sealing it away wet. Stored well, a good stone lasts for years — see Do Whetstones Wear Out? above for the signs it is finally time to replace one.
FAQ
How long does it take to sharpen a knife with a whetstone?
It typically takes between 5 and 10 minutes to sharpen a knife using a whetstone. The exact amount of time will depend on the degree of the dullness of the knife, the type and grit of the whetstone being used, and the skill and experience of the person doing the sharpening. In general, it's a good idea to take your time and focus on achieving a nice, even edge on the knife rather than trying to rush through the process. It's also a good idea to frequently check the blade against a cutting surface or your fingertip to ensure that it is sharp and has a smooth, even edge.
Do you push or pull a knife on a whetstone?
When sharpening a knife on a whetstone, it is generally recommended to push the knife away from you along the length of the stone. This means that the knife should be positioned with the blade facing away from your body, and you should apply gentle pressure with your hand to push the knife forward along the whetstone. This technique helps to ensure that the edge of the blade stays in contact with the stone, which is necessary for achieving a sharp edge. It also allows you to use your dominant hand to apply the necessary pressure, which can make the sharpening process more comfortable and efficient.
Should whetstones be soaked in water?
It depends on the type of whetstone you are using. Some whetstones, known as waterstones, are specifically designed to be used with water. These stones are made from a porous material that absorbs water, which helps to keep the stone lubricated and prevents the blade of the knife from overheating during the sharpening process. Waterstones are typically softer and more abrasive than other types of whetstones, which makes them effective at quickly removing material from the edge of the blade to create a sharp edge.
On the other hand, some whetstones, such as oilstones, are not designed to be used with water. These stones are made from a harder, dense material that does not absorb water. Instead, they are typically used with a lubricant, such as oil, to keep the stone and the blade of the knife from overheating during the sharpening process. Oilstones are typically less abrasive than waterstones, which means they are better suited for fine-tuning and polishing the edge of the blade to create a smooth, sharp edge.
In general, it's important to carefully read the instructions that come with your whetstone to determine whether or not it should be soaked in water before use. Using the wrong type of lubricant or not using a lubricant at all can damage the whetstone and make it less effective at sharpening your knife.
Do you soak a whetstone in hot or cold water?
It is generally recommended to soak a waterstone in room temperature water before using it to sharpen a knife. Soaking the stone in water helps to improve its abrasiveness and makes it more effective at removing material from the edge of the blade to create a sharp edge. Soaking the stone in warm or hot water can cause it to expand and become softer, which can make it less effective at sharpening the knife. On the other hand, soaking the stone in cold water can cause it to contract and become harder, which can make it more difficult to use and potentially damage the blade of the knife.
Why won't my knife sharpen on a whetstone?
If your knife is not getting sharp on a whetstone, there could be a few reasons for this. One possibility is that the whetstone is not abrasive enough to remove material from the edge of the blade. In general, a finer grit whetstone is better suited for sharpening a dull blade, while a coarser grit whetstone is better for refining and polishing the edge of a sharp blade. Another possibility is that the blade of the knife is not making good contact with the whetstone. This can happen if the blade is angled too steeply or not steeply enough, or if the blade is not being held at a consistent angle as it is moved along the stone. In this case, it may be helpful to adjust the angle of the blade or to use a knife sharpening guide to ensure that the blade is making good contact with the whetstone. Finally, it's possible that the blade of the knife is too damaged or dull to be effectively sharpened on a whetstone. In this case, it may be necessary to use a different sharpening method or to have the blade professionally sharpened.
What grit whetstone should I start with?
For everyday sharpening, start with a medium 1000-grit stone — it removes enough metal to raise a fresh edge without being aggressive. Drop to a coarse 200–400 grit only to repair chips or revive a very dull blade, and move up to a fine 3000–6000 grit to refine and polish the edge. A 1000/6000 combination stone covers both jobs for most home cooks.
How do I keep my whetstone flat?
With use, a stone slowly hollows in the middle, which rounds your edge over time. Flatten it every few sessions with a dedicated flattening (lapping) stone, or by rubbing it on wet-and-dry sandpaper laid on a truly flat surface like glass, until the face is even again. Afterwards rinse off the slurry and let the stone air-dry rather than sealing it away wet.
Can I sharpen any knife on a whetstone?
A whetstone works for almost any straight-edged kitchen knife, including hard Japanese VG10 and AUS-10 blades and Damascus knives (the pattern is only in the outer cladding — you sharpen the steel edge as normal). Avoid using a flat stone on serrated bread knives, which need specialist sharpening, and don't switch to a pull-through sharpener on a hard Japanese edge, as it can chip it.
