Knife making wiki
Sharpening and care
A handmade knife should last a lifetime if it is sharpened well and looked after. These pages cover whetstones and grits, the angle to sharpen at, and how to care for carbon and stainless steel.
WhetstonesA whetstone is a flat abrasive stone used to sharpen a knife.Knife sharpening anglesMost kitchen knives are sharpened at 15–20° per side: about 15° for Japanese knives and 15–20° for Western ones (traditionally 20°; many modern German makers now use about 15°).