How to Sharpen a Knife with a Whetstone: A Beginner’s Step-by-Step Guide

A dull knife is not just frustrating—it’s dangerous. When a blade loses its edge, you have to apply more pressure, which increases the risk of slipping and cutting yourself. That’s why learning how to sharpen a knife with a whetstone is one of the most valuable skills any cook can develop. Unlike electric sharpeners that can remove too much metal, a whetstone gives you precise control and a longer-lasting edge.

If you’ve never used a whetstone before, don’t worry. The process is straightforward once you understand the basics. This whetstone sharpening guide will walk you through every step, from choosing the right stone to finishing with a strop. By the end, you’ll be able to restore even a well-loved chef’s knife to its factory-sharp glory. And if you’re in the market for a premium blade to practice on, the Chef's Knife 8" | Valhalla Series | Ravenstone Edition from Dalstrong is an excellent choice—its high-carbon steel responds beautifully to whetstone sharpening.

Why Use a Whetstone for Knife Sharpening?

A whetstone—sometimes called a water stone—is a rectangular block of abrasive material that you wet with water (or sometimes oil) before use. It’s the go-to tool for professional chefs and knife enthusiasts because it removes just enough metal to create a razor edge without overheating or damaging the blade’s temper. Electric sharpeners are fast, but they can grind away too much steel and leave a burr that dulls quickly.

Using a whetstone also gives you complete control over the sharpening angle. Most kitchen knives need a 15- to 20-degree angle per side. With practice, you’ll be able to maintain that angle consistently, resulting in an edge that stays sharp longer. Plus, sharpening by hand is meditative—it connects you to your tools and helps you understand how steel behaves.

• Produces a sharper, more durable edge than pull-through sharpeners
• Preserves the blade’s geometry and heat treatment
• Cost-effective: one good whetstone lasts for years

What You’ll Need to Get Started

Before you begin, gather a few essential items. First, you need a whetstone with at least two grit levels: a coarse grit (around 1000) for repairing nicks and setting a new edge, and a fine grit (3000-6000) for polishing and refining. A flattening stone or diamond plate is helpful for keeping your whetstone flat over time. You’ll also need a damp towel or a non-slip mat to hold the stone steady.

For your knife, start with a blade that’s already in decent shape—avoid practicing on a heavily chipped or very cheap knife. A quality piece like the Fillet Knife 7" | Vanquish Series | NSF Certified is ideal because its thin, flexible blade teaches you to maintain a light touch. Finally, have a clean kitchen towel and a bowl of water handy to keep the stone wet during sharpening.

• Two-sided whetstone (1000/3000 or 1000/6000 grit)
• Non-slip mat or damp towel
• Bowl of water and a clean cloth

Step 1: Soak and Set Up Your Whetstone

Submerge your whetstone in water for 10-15 minutes (or follow the manufacturer’s instructions). You’ll see bubbles rising as the stone absorbs water—this is normal. Once soaked, place the stone on your non-slip mat with the coarse side facing up. Keep a small bowl of water nearby to splash the stone as you work; it should always look wet, not dry.

Position the stone so its long side runs parallel to the edge of your counter. This gives you a stable platform and lets you draw the knife across the full length of the stone. If the stone slides around, your angle will waver, and you risk rounding the edge. A secure setup is half the battle won.

Step 2: Find the Correct Sharpening Angle

The most common beginner mistake is holding the knife too steep or too flat. For most Western-style knives, aim for a 20-degree angle. A simple trick: place the knife flat on the stone, then tilt the spine up until you feel the edge make contact. If you’re unsure, use a sharpening guide wedge (a small plastic tool that clips onto the blade) for the first few sessions.

Japanese-style knives, like many from Dalstrong’s Shogun Series, often prefer a slightly shallower angle of 15 degrees. The Chef's Knife 8" | Army Green Handle | Shogun Series | X, for example, is forged from AUS-10V steel and benefits from a 15-degree edge for maximum slicing performance. Always check the manufacturer’s recommendation if you’re unsure.

• Western knives: 20 degrees per side
• Japanese knives: 15 degrees per side
• Use a marker on the edge to verify your angle

Step 3: Sharpen the First Side (Coarse Grit)

With the stone wet and your angle set, place the knife’s heel at the far end of the stone. Apply light, even pressure—think of it as guiding the knife, not forcing it. Draw the blade toward you in a sweeping arc, moving from heel to tip so that every part of the edge contacts the stone. Keep your wrist locked and use your shoulder for motion.

Repeat this stroke 10-15 times, then check for a burr. A burr is a thin ridge of metal that forms on the opposite side of the edge when you’ve sharpened enough. To feel it, gently run your thumb perpendicular to the edge (never along it). If you feel a slight roughness, you’ve raised a burr—that means you’ve removed enough metal. Move to the other side and repeat the process.

• Always sharpen from heel to tip in one smooth motion
• Use consistent, light pressure—let the stone do the work
• Check for a burr after every 10-15 strokes

Step 4: Switch to the Fine Grit Side

Once you’ve raised a burr on both sides using the coarse grit, rinse the stone and flip it to the fine grit side. Splash it with water again. The fine grit will remove the burr and polish the edge, giving you that razor-sharp finish. Repeat the same sweeping motion, but with even lighter pressure—just the weight of the knife is enough.

Alternate sides after every 5 strokes to keep the edge centered. After about 20-30 strokes total, the burr should disappear. You can test sharpness by trying to slice a piece of paper or a ripe tomato. If the knife bites cleanly without tearing, you’re done. For extra refinement, some cooks finish with a leather strop loaded with polishing compound—this aligns the microscopic teeth of the edge.

• Fine grit removes the burr and polishes the edge
• Use very light pressure—almost no force
• Test sharpness on paper or a tomato

Step 5: Clean and Maintain Your Knife

After sharpening, rinse your knife under warm water to remove any metal filings. Dry it immediately with a soft cloth—never leave it wet, especially if the handle is wood. Store your knife in a magnetic strip, a knife block, or a blade guard. A sharp edge is delicate; banging it against metal utensils or hard cutting boards will dull it quickly.

To keep your edge longer, hone your knife regularly with a honing rod (not a sharpener). Honing straightens the edge without removing metal, and it only takes 30 seconds. And always use a proper cutting board—wood or soft plastic—never glass, stone, or ceramic, which will chip your freshly sharpened blade.

• Hand wash and dry immediately after sharpening
• Use a honing rod weekly to maintain the edge
• Avoid glass or stone cutting boards

Sharpening with a whetstone is a skill that rewards patience and practice. Once you’ve mastered the basics, you’ll never want to go back to electric sharpeners. For a knife that truly shines after a whetstone session, consider the Chef's Knife 8" | Valhalla Series | Ravenstone Edition from Dalstrong—its premium steel and ergonomic design make it a joy to sharpen and use. Explore the full collection of Dalstrong knives to find your perfect blade.