You can do both, but the safest method for beginners is the edge-trailing (pulling) stroke. In this motion, you apply pressure while pulling the spine of the knife toward you and drag the edge lightly on the push, avoiding digging into the stone.
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.
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").
Sharpen the knife using an edge-trailing stroke (pulling the blade backward) or an edge-leading stroke (pushing the blade forward) while maintaining a consistent angle.
How to Use a Whetstone, Step by Step
Here are the most common mistakes and proven ways to avoid them:
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.
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.
Sharpening a knife effectively relies on maintaining a consistent angle (usually 15 to 20 degrees), applying steady pressure (about 2-4 lbs), and establishing a wire edge or "burr". The most precise way to restore a razor-sharp, custom edge is by using a flat whetstone.
Yes, you should wet most sharpening stones before use. However, whether you need to soak the stone or just splash the surface depends on the type of material it is made of.
Pull-through sharpeners are not universally "bad," but they are generally discouraged for high-quality or expensive knives. They offer quick, convenient edge maintenance but are highly aggressive, removing excess metal and often leaving a fragile, jagged edge.
REPEAT WITH MEDIUM WHETSTONE
You should only need to work for about 1 minute each side. You can use the TOG ceramic honing rod afterwards to remove the burr and refine the edge from #1000 to #2000.
Step-by-Step Knife Sharpening
We usually leave this job to our partners), we suggest getting combination whetstone, something between 1000 and 6000 grit. Like this King's combination whetstone. These two stones and an inexpensive flattener will carry you a very long way. Add other stones or stropping supplies in the future as you learn.
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 most places, including across the U.S., it is not illegal to carry a standard, non-locking Swiss Army Knife. Because they generally have small blades (under 3 inches) and require two hands to open, they are classified as legal pocket knives rather than prohibited weapons.
Proper knife etiquette ensures dining safety, elegance, and respect for hosts. Follow these essential guidelines for handling, using, and resting your cutlery.
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.
For routine kitchen and pocket knives, you should generally flatten your whetstone every 3 to 6 months, or sooner if it becomes visibly "dished" (concave in the middle). Professional chefs and woodworkers often flatten before every sharpening session for maximum consistency.
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.
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.
Maintenance and care for oil and whetstones
A light oil, such as mineral oil, is recommended for use with oil stones. It's important to periodically clean the stone of any metal shavings and to apply a light coat of oil to keep the stone lubricated.