Using a Sharpening Stone

1. Most stones are "wetstones" and they require a light coating of oil or water. Both oil and water help cut the steel and keep it cool during sharpening (we prefer to use water on diamond stones or a dry diamond sharpening steel). Japanese knives require using a very fine wetstone or ceramic sharpening steel (1000 grit or finer).

These should be used with water maintain a 20 degree angle during sharpening. As the knife becomes sharp, gradually press lightly for a razor edge.

2. If the knife is very dull or damaged start with the rough side of the stone (or a Diamond Sharpening Steel). If your knife is fairly sharp and in good condition you should use the fine side of the stone (or a Diamond Sharpening Steel).

3. Hold the blade of the knife at a constant 20 degree angle to the stone.

4. Make light even strokes, use the same number of strokes on each side of the blade and sharpen in one direction only. We prefer to cut a slice off the stone. Use the whole blade of the knife from heel to tip.