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.
Here are the most common mistakes and proven ways to avoid them:
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").
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.
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.
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.
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.
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.
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.
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.
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.
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.
Too much pressure on one side of the blade might result in dents and uneven sharpening. In contrast, being overly light-handed may not produce the desired effects. Remember that mild and continuous pressure, as well as keeping a consistent angle, are key.
Soak the whetstone: Soak your coarse grit whetstone for 15 to 20 minutes. Soak your fine grit whetstone for 5 minutes. 3. Remove the whetstone and set on a towel: After soaking, place your whetstone in the center of a kitchen towel.
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.
No, aluminum foil cannot truly sharpen a knife. Aluminum is much softer than steel, so it lacks the abrasive material needed to shave off metal and reshape the edge.
For most whetstone sharpening, you should move the knife forward (edge-leading/push stroke) or in circles, which helps create a sharper edge by efficiently cutting steel. For heavy sharpening or repair, many prefer a backward (edge-trailing) motion to avoid damaging the stone, though both directions can produce a sharp edge if used consistently.
To better understand why the chef's knife, paring knife, and bread knife are each greater than the sum of their parts, let's break down these all-purpose kitchen companions a little further.
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.
Never soak knives with wooden handles in water; prolonged exposure can damage the handle and rivets. Knives with plastic handles and without rivets can be soaked for longer periods without issue.