This guide provides a comprehensive walkthrough of a whetstone sharpening session for a chef’s knife, from start to finish, culminating in the grape cutting test. We’ll begin by intentionally dulling the knife to simulate months of regular use, then proceed through the sharpening process.
We’ll use a 320 grit whetstone to dull the knife. This simulates the wear and tear a knife experiences over time. By running the edge along the lower grit stone, we can create a duller edge that requires sharpening.
After dulling the knife, we move to a 1000 grit whetstone. This is the initial sharpening stage, where we’ll begin to refine the edge. Splash and go stones are used here, meaning they only require a splash of water before use. We’ll employ two camera angles to provide a clear view of the process.
The goal of the first pass is to create a burr by running the knife up and down the whetstone. Pressure is only applied on the edge trailing strokes (away from the body). Edge leading strokes (towards the body) should have no pressure.
We divide the knife into sections (tip, belly, and heel) for focused sharpening. Starting at the tip, we make strokes from tip to heel, ensuring the entire edge is sharpened. The magic marker trick is highly recommended for beginners, as it helps visualize metal removal.
Sharpening the knife on a whetstone
Feeling for a burr is important. This burr indicates that metal is being pushed over to the other side of the edge. The amount of pressure required to raise a burr depends on the steel type.
After creating a burr on one side, we flip the knife and repeat the process. Consistent hand positioning and muscle memory are crucial for achieving a uniform edge.
Checking for a burr on the knife edge
Once a burr is formed on both sides, we perform strapping strokes. These strokes help remove the burr and refine the edge. We perform an even number of strapping strokes on both sides of the blade.
After the 1000 grit stage, we test the sharpness by checking if the edge catches on the fingernail and attempting a paper cut. A sharp knife will bite into the fingernail and slice cleanly through paper.
Testing the sharpness of the knife
Next, we move to a higher grit stone (e.g., 5000 grit) for polishing. This stage refines the edge further, enhancing sharpness and performance. The same sharpening method is used on the higher grit stone.
Polishing the knife on a higher grit whetstone
We continue with strapping strokes on the higher grit stone, further removing the burr and polishing the edge. The magic marker trick can be used at this stage as well.
Finally, we perform the grape cutting test. A truly sharp knife should slice effortlessly through a grape. This test confirms the effectiveness of the sharpening process.
Performing the grape cutting test
This comprehensive guide outlines the essential steps to achieve a razor-sharp chef’s knife using whetstones. While there are variations in technique, the principles of raising a burr, maintaining consistent angles, and using progressively finer grits remain constant. Remember to prioritize safety and practice regularly for best results.
