You can do either a push or pull stroke, but they serve different purposes. For the best control, push (edge-leading) on the forward stroke and pull (edge-trailing) on the return, keeping consistent pressure on the blade. Beginners should focus on pulling (edge-trailing) with pressure for safety and better angle control.
Most pros would agree that pulling the blade edge across the whetstone produces the best results. Not only will it bring the knife to its sharpest but it's also a much more effective way to remove chips and imperfections from the blade.
Using a whetstone involves three core steps: prepping the stone, establishing a consistent blade angle, and sharpening both sides until a burr (a slight metal edge) is formed.
When sharpening a knife on a full-sized coarse stone or a whetstone, it is recommended to sharpen "pull" ("edge trailing"), whereas on medium and fine-grained whetstones, it's the opposite — sharpen "push" ("edge leading").
Common knife sharpening mistakes include applying too much pressure, failing to maintain a consistent sharpening angle, and using dry or uneven stones. These errors can damage the blade, cause chipping, or ruin the edge geometry.
If your knife isn't sharp after using a whetstone, the issue is almost always a folded edge (a burr) or an unstable sharpening angle.
In the high-end folding knife community, the original "Holy Trinity" refers to three legendary American makers who pioneered the modern premium tactical folder. Together, their designs set the gold standard for durability and precision.
In the sharpening phase, we do not recommend any current WD-40® Brand Products although some may be used later for storage & protection. For sharpening stones the lubrication can come from water or oil.
A honing rod realigns the microscopic teeth of the blade that become misaligned during regular use. Chefs frequently use honing rods before and after cutting tasks to keep their knives sharp.
Cutting boards made of glass, granite, ceramic, or your dinner plate may look stylish or convenient, but they are the fastest way to destroy a knife's edge. These surfaces are harder than your knife's steel. So every time your blade contacts them, it suffers microscopic edge deformation, chipping, or even rolling.
Choosing the Best Grit for Sharpening Knives
For most home cooks, a 1000-grit stone is the best option to get started. Follow up with a 4000 or 6000 grit stone to polish the edge. An 8000 grit is very effective for those who want an exceptionally refined mirror finish.
Diamond stones can be used without any lubrication, but it's generally recommended to use either water (make sure to clean and dry it afterwards), a light machine oil or WD40.
Yes, you can absolutely over-sharpen a knife. While a razor-sharp blade is ideal, "over-sharpening" can cause several problems, such as permanently altering the blade's shape, removing too much metal, or leaving the edge too fragile for heavy-duty tasks.
Pull-through sharpeners are bad for your knives because they aggressively scrape metal off the blade using fixed-angle carbide teeth. This removes excessive steel, ruins your knife's factory geometry, creates a jagged or wavy edge over time, and can severely damage the thick metal bolsters found on many chef's knives.
Using a whetstone involves three core steps: prepping the stone, establishing a consistent blade angle, and sharpening both sides until a burr (a slight metal edge) is formed.
Rule #1: It is important to use a knife adapted to what you want to do / food you want to prepare. For example, you shouldn't use a bread knife to slice a roast or use the blade of a paring knife and use it as a screwdriver (don't laugh, we've all done it!) Rule #2: Don't drop your knife on the floor.
Here are the most common mistakes and proven ways to avoid them:
Sharpening steels, stones and whetstones are great for home chefs who only occasionally sharpen their blades, and butchers who sharpen one or two knives regularly. But, if you're a commercial butcher who uses multiple knives on a regular basis, an electric knife sharpener is often best for the job.
Bobby Flay most frequently uses Shun knives, specifically the Shun Classic Western Chef's Knife. He loves these Japanese-crafted blades for their lightweight balance and versatility. For smaller, all-around prep, he has also been known to reach for the Shun Classic Hollow-Ground Santoku.
Navy SEALs rely on a few specific standard-issue fixed blades, but they largely carry mission-dependent gear. Standard-issue knives include the Ontario MK3 Mod 0 dive knife and the Cold Steel SRK. For everyday carry and field operations, operators frequently choose rugged folding knives from premium brands.
You can use olive oil to sharpen a knife, but it is not recommended. While it can act as a lubricant on a whetstone or oil stone to prevent metal shavings (swarf) from clogging the pores, olive oil is heavy, sticky, and prone to going rancid, which can leave a gummy mess on your stone.
John Wick famously wields a signature series of high-end, out-the-front (OTF) automatic knives in his movies. The specific knives vary depending on the film, transitioning from production models by Microtech Knives in the first three movies to a highly exclusive custom blade in the fourth.
In many cultures, giving someone a knife or another sharp object is thought to symbolically cut or sever the bond between giver and receiver. The knife's sharp edge represents division, which can be interpreted as bringing misfortune to a friendship, romantic relationship, or family tie.
Yet despite all the talk about knives that goes on in both home and professional kitchens — and despite all the knives out there that are truly great to have — there are just three knives every kitchen ultimately needs: a chef's knife, a paring knife, and a bread knife.