A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
Place the heel of your knife on the far edge of the stone, holding the blade gently but firmly with both hands at a 15- to 20-degree angle.
Although both, a 20 degree edge and 15 degree edge can be made with equal sharpness, it is true that the 15 degree edge exhibits less friction while cutting, particularly when accompanied by a thinner blade geometry. Thus, the user perceives it to be “sharper.”
As for pushing down. You shouldn't be pushing down except to ensure the edge of the blade is making contact with the stone. Kitchen knives are relatively soft metal. The part you are sharpening comes down to an edge thinner then metal foil. If you press down, you will deform the edge and roll it over.
This takes practice, and you have to be careful, as using a whetstone incorrectly could weaken or damage a blade's edge. It can be fixed, but still – practice and caution are key. Another thing to keep in mind about whetstones is grit, indicated by the numbers on the side of the stone.
The blade should move smoothly across the stone. Lift the knife, reset the heel at the top of the stone, and repeat. Count each pass made, so you're keeping each side of the knife even and not accidentally taking more material off one side than the other. Repeat as few as ten times and as many as 50.
Push the point you want to sharpen with your fingers. While keeping the angle and pushing the point with your fingers, stroke the blade until it reaches the other edge of the whetstone, then pull the blade back until it reaches the edge of the whetstone. This back and forth is counted as one stroke.
The last step in sharpening is removing the burr – the hide side of an old leather belt will do, or buy a strop such as this one. A bit of baby oil on the leather will help you get a nice, even covering of the polishing compound. As with most things, you get what you pay for.
The blade- edge angle for all Zwilling J.A. Henckels cutlery, with the exception of santokus, is 15 degrees on each side (30 degrees total).
Camellia oil is good for both sharpening with an abrasive whetstone, and for protecting the blade from corrosion. A thin film remains on the surface after treatment, preventing the steel from coming into contact with oxygen. Therefore, the risk of metal oxidation is minimised. Special sharpening liquids.
While some stones – like those made of diamond or ceramic – can be used dry, they still usually benefit from a little water. Soaking the whetstone is important because it helps protect the stone from damage and wear. Sharpening your knives with a dry stone won't hurt the knife, but it will damage the stone over time.
Most Japanese knives are sharpened to between 15 and 20 degrees per side, with the majority being closer to the 15-degree mark.
On Wüsthof European-Style knives, the blade edge angle has been reduced to 28 degrees (14 degrees per side), while Asian-style Santoku, Nakiri and Chai Dao knives have a blade edge angle of 20 degrees (10 degrees per side). PEtec is 20% sharper with twice the edge retention.
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.
Don't use excessive pressure, just pass the steel over the stone for about 30 seconds. Rinse the stone and the steel under running water to be sure you are rinsing off any diamond particle that may have come loose. Repeat the process for another 30 seconds and your stone should be broken in.
DRY AND STORE YOUR WHETSTONES
Soaking stones can take up to two days to dry. Dry them properly before storing them to avoid moisture-related damage to the stone or the box. Splash-and-go stones should dry in a few minutes.
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.
Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
To flatten a stone, wet it with water or oil (depending on the type of stone) and rub the flattening plate evenly over its entire surface until all grayish evidence of previous sharpenings has disappeared.
If your knives are very dull or have nicks and chips, start with a coarse grit, such as 200 to 400, to remove the imperfections and reshape the edge. Once you have achieved the desired shape, move on to a medium grit, around 1000 to 3000, to refine the edge and remove any remaining scratches.
A- It typically takes between 5 and 10 minutes to sharpen a knife using a whetstone. The exact amount of time will depend on the degree of the dullness of the knife, the type and grit of the whetstone being used, and the skill and experience of the person doing the sharpening.