At a glance
- "Whet" means to sharpen; whetstones don't have to be used wet, though most are.
- Water stones, oil stones, diamond plates and ceramic stones all work.
- Lower grit numbers are coarser; higher are finer.
- Stones wear hollow with use and need flattening to keep edges true.
What does whetstone mean?
"Whet" is an old English word meaning to sharpen, so a whetstone is simply a sharpening stone. It has nothing to do with being wet, though many whetstones are used with water.
What do the grit numbers mean?
The grit number describes the size of the abrasive particles: the higher the number, the finer the particles and the smoother the edge. Japanese water stones use the JIS scale; other makers use their own, so numbers from different brands don't always match exactly.
| Grit | Use |
|---|---|
| 120–600 | Repairing chips, changing the edge angle, very dull knives |
| 800–2,000 | Everyday sharpening; the stone you'll use most |
| 3,000–6,000 | Refining the edge so it cuts cleanly |
| 8,000 and up | Polishing; razor-like edges for kitchen and woodworking tools |
Types of sharpening stone
- Water stones: synthetic or natural stones used with water. Some need soaking for 10–15 minutes; "splash and go" stones only need wetting. They cut fast and give a fine edge but wear quickly.
- Oil stones: traditional natural (Arkansas) or synthetic (India, Crystolon) stones used with honing oil. Slower but hard-wearing.
- Diamond plates: diamond grit bonded to a metal plate. Very fast, stay flat, and good for flattening other stones and for hard steels.
- Ceramic stones and rods: hard and fine; good for touching up an edge.
Which whetstone should I buy first?
A combination water stone of about 1,000 and 6,000 grit covers almost everything for a home kitchen. Add a coarse stone (around 300–400) if you need to repair chips, and a flattening plate to keep your stones true.
How do you keep a whetstone flat?
Every stone slowly wears a dip in the middle. A dished stone rounds the edge and makes consistent sharpening hard. Flatten it every few sessions by rubbing it on a coarse diamond plate or on wet-and-dry paper on a flat surface, until a pencil grid drawn on the stone disappears evenly.
How to sharpen on a whetstone, in brief
Hold the blade at a steady sharpening angle, sweep the edge across the stone, and work one side until you can feel a fine burr along the whole edge on the other side. Repeat on the other side, then move to a finer stone and lighter strokes, and finish by stropping.
Questions people ask
What grit whetstone do I need?
Start with a 1,000 grit stone for sharpening and a 4,000–6,000 grit stone for refining. A combination stone gives you both.
Do you have to soak a whetstone?
Only some. Traditional soaking water stones need 10–15 minutes in water; "splash and go" stones just need wetting. Oil stones use oil, and diamond plates can be used with water or dry.
Are whetstones better than pull-through sharpeners?
Yes, for a good knife. Pull-through sharpeners are quick but remove metal unevenly and can damage thin or hard edges. A whetstone gives a cleaner, longer-lasting edge.
How often should you sharpen a knife on a whetstone?
For a home kitchen knife, every few weeks to a few months, with honing or stropping in between. Sharpen when honing no longer brings the edge back.
Make your own knife
Find a forge near you and book directly with them.
Related pages
Sources
- Carter, M. (2011) Bladesmithing with Murray Carter. F+W Media
- Knife Steel Nerds (Larrin Thomas): sharpening and edge testing