Using a whetstone can be daunting for beginners. Many new sharpeners watch countless videos, eager to achieve a razor-sharp edge, only to be met with disappointment. Ripped paper and a seemingly duller knife are common frustrations. This article addresses four common whetstone sharpening mistakes and offers solutions to help you achieve a professional edge.
Using an inconsistent angle is a significant hurdle for beginners. Without established muscle memory, maintaining the correct sharpening angle is challenging. A simple solution is the Sharpie trick. Tilt your knife under a light to see the edge glint. Before sharpening, color the edge and slightly above it with a Sharpie. As you sharpen, observe where the marker disappears. This indicates where metal is being removed. A sharpening angle chart can guide adjustments. If the Sharpie is removed above the edge, lower your angle. If it remains on the edge, increase your angle.
Knife edge marked with a Sharpie
Incorrect pressure is another common mistake. Too much pressure makes angle control difficult, while too little pressure causes the knife to slip. A good guideline is to apply 4-6 pounds of pressure for a moderately dull knife and up to 8 pounds for a very dull knife. Using a kitchen scale can help you gauge the correct pressure. Practice applying this pressure on the scale and then transfer that feel to the whetstone.
Maintaining consistent pressure and angle are crucial for effective sharpening. These two factors work together to create a clean, sharp edge. By mastering both, you’ll avoid uneven sharpening and potential damage to your knife.
Using a scale to measure sharpening pressure
Starting on the wrong whetstone grit can also hinder your sharpening efforts. Whetstones range from low grit (coarse) to high grit (fine). Lower grits remove metal quickly, while higher grits polish the edge. Most sharpening begins with a medium grit stone, typically between 800 and 2000 grit. A 1000 grit stone is a good all-around choice. Assess your knife’s condition before choosing a starting grit. For chipped or very dull knives, start with a lower grit. For normal wear and tear, a medium grit is usually sufficient. A high grit stone is suitable for touch-ups on already sharp knives.
Choosing the correct starting grit depends on the condition of your knife. This will ensure efficient sharpening and prevent unnecessary metal removal. A well-maintained knife might only need a quick touch-up on a high grit stone.
Different grit whetstones
Switching stones too soon is a common mistake. Many beginners believe the higher grit stones are responsible for sharpness. However, the primary cutting edge is established on the lower and medium grit stones. Higher grit stones primarily polish and refine the edge. You can achieve a sharp edge with just a 1000 grit stone. The higher grits remove micro-serrations and enhance the polish, but they don’t fundamentally alter the edge angle. Establish a burr on the lower grit stone, flip the knife, and repeat. Then, remove the burr with stropping strokes. Test the sharpness before moving to a higher grit stone.
Don’t be afraid to practice and experiment. It’s difficult to irreparably damage a knife with a whetstone, especially when starting slowly and using the Sharpie trick for feedback. With consistent practice, you’ll develop the muscle memory and feel necessary for achieving a razor-sharp edge on your knives. Consistent angle, appropriate pressure, correct grit selection, and patience are key to successful whetstone sharpening.
