How to sharpen a knife with a stone

After using for some period, the knife edge will be rounded.

To maintain enough function, it is recommended to sharpen knife constantly.

Preparation for sharpening a knife

  1. Prepare a towel, sharpening stone, container to soak the stone in water, and kitchen knife.

  2. Soak the stone in water before using.

  3. Set the sharpening stone on stable place. for example put on wet towel to not move.

  4. Placing the knife at an angle of 45 degrees from the stone.

  5. Lift up 15 degrees. 15 degrees = there is a space for 2 or 3 coins.

    If you sharpen with small angle, blade is sharper but it is not strong. If you sharpen large angle, blade is strong but not very sharp. 15 degrees is recommended .

    Important! While sharpening , should keep the same angle (15 degrees). Only this shining part (width of 1mm) touching the stone .

    Sharpen this part intensively, it can be sharpened quickly. and does not hurt for beatiful blade.

    You can use support goods to maintain same angle.

    It can sharpen more correctly and quickly.

  6. Holding knife with right hand, and push the point you want to sharpen with 2 or 3 fingers of left hand.
    Fingers should be placed on where you want to sharpen.

    In case of sharpening yanagiba or deba,
    Push the blade with your finger, you can know its own angle for sharpening.

    (How to Sharpen a Knife yabagiba or deba)

Start to sharpen a knife with a stone

  1. Sharpen the front side of the blade with medium grain stone # 1000.

    Push forward with a little force and return softly.

    Use the whole of the stone.

    If the stone dry, add water.

    Mud is useful to sharpen. do not clean.

  2. Sharpen until the edge rises up (burr) as the following picture.

    The burr is very small and not seen. So check with your finger.

    If you feel something rough, it is burr. already well sharpened.
    (Burrs must be appeared all part of the edge from Heel to Tip.)

Sharpen other side of the blade

  1. Also other side of the blade, sharpen maintaining 15 degrees.

    Pull with a little force and move forward softly.

  2. The other side is not very necessary to sharpen so much. You can finish as you like.

    Option 1: Sharpen only a few times to remove burrs.
    Opcion 2 : Sharpen front and other side completely the same. (You need to remove burrs of front side.)

    Eventually all burrs will be removed.

    In case of sharpening other side of yanagiba or deba,
    Sharpening this side just to remove the burr(raised portion).
    not sharpening too much.

    (How to Sharpen a Knife yabagiba or deba)

Final process with the finer grit stone #3000 or #4000

  1. This process is not very necessary, but after sharpening with finer stone, can get better blade, more sharp and long lasting.

    Repeat the same work with fine grain stone. It # 3000 or # 4000 is recommended.

  2. Check the recovery of sharpness

    can be confirmed by cutting paper.

After sharpening

  1. After sharpening, wash the kitchen knife and wipe it with a towel.

  2. Stone also wash with water and keep it out of direct sunlight.

Recommendations about japanese shapening stones

  • Sharpening Stone #100 - 600 / rough
    It is used only to fix a broken blade. Normally it is not needed.

  • Sharpening Stone #700-1500 / medium

  • Sharpening Stone #3000-6000 / finer grit

    On this page we have explained how to sharpen with stone # 1000 (medium) and # 3000 (finer grain).

    (Photo : Sharpening Stone Suehiro grain #1000 + #3000)
    You can buy it in our store. but it is not very necessary to buy from Japan. You can find good stone in your country.

Video - How to Sharpen a Knife with stone

At the beginning it's a bit difficult, but if you get the hang of Knife sharpening, this work will be fun. Learn and find your best way to sharpen. You can create knives as you like.