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Whetstones

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Whetstones

Whetstones, also known as sharpening stones or "wet stones," are indispensable for maintaining the sharpness of steel tools, particularly knives. The term "whetstone" comes from Middle English "whetston" and Old English "hwetstān," meaning "sharpening stone." Contrary to popular belief, "whet" means to sharpen, not to wet (soak in water before use). Using the right whetstone sharpener can keep your blades sharp and effective for years. These stones work through grinding and honing, ensuring that your knives remain in top condition.

Whetstones

Why Use a Whetstone?

Whetstones are the most effective way to keep your high-end knives sharp and in excellent condition. Whetstone is the best knife sharpening tool, except for sharpening knives, it can also sharpen scissors and plain blades. It takes some effort and time to learn how to use it, thus it is often loved by enthusiastic cooks and pro chefs.

Types of Whetstone Knife Sharpeners

Whetstones often use cutting fluid to improve sharpening and remove debris (swarf). When used with water, they are called water stones or waterstones. When used with oil, they are known as oil stones or oilstones.

Popular Whetstone Brands

Fzkaly: Renowned for their affordable and effective water stones.
At Fzkaly Knives, we offer a wide range of sharpening stones with different grit levels (low, medium, high) to meet your specific sharpening needs. Double sided 400/1000, 1000/6000 and 3000/8000 grit knife sharpening stones.

What Grade Whetstones Do l Need?

When choosing a whetstone, you need to know what's the digit on the side of the whetstone indicates? The digit refers to the grit size of the abrasive particles in the stone. the higher the grit is, the finer finishing.

1. Coarse grit (less than #1000)

If you have extremely dull or damaged kitchen knives, a coarse grit will help you reshape the blade easily in less than no time.

2. Medium (#1000 to #3000)

Finer grit whetstone is great for regular edge maintenance.

If you don't sharpen your knife regularly, the #1000 grit whetstone is your go-to sharpening stone. #2000-3000 range is finer and is more appropriate for people who like to sharpen their Japanese knives more regularly.

3. Fine (#3000 to #8000)

For polishing and honing to a razor finish.

This grit range will help sharpen and finish the knife which will polish and hone to a razor finish. The pro chef would prefer it.

How to Use a Whetstone?

  1. Soak the Whetstone: Submerge the whetstone in water for 10-15 minutes to lubricate the surface.
  2. Angle Your Knife: Hold your knife at a 15-20 degree angle against the stone.
  3. Sharpen the Blade: Move the knife across the stone from the heel to the tip in a sweeping motion, ensuring both sides are evenly sharpened.
  4. Polish the Edge: Use a finer grit stone to polish and refine the edge to a mirror finish.

How Do You Care for Whetstones?

Clean and Store Properly: Rinse your whetstone after each use to remove any residual slurry and allow it to air-dry completely before storing.

Keep Your Stone Flat: Regularly flatten your whetstone using a flattening stone or fine-grit sandpaper to prevent it from wearing unevenly, which can cause undesirable curves on your blade.

Whetstone vs. Honing Rod: What's the Difference?

A whetstone sharpens the blade by grinding away metal to create a new edge, while a honing rod realigns the blade's edge without removing metal. Honing rods are not recommended for Japanese knives due to their rigid steel, which can chip.

What Whetstone do Chefs Use?

Professional chefs often use double-sided stones because they offer multiple grit levels in one stone, providing efficiency and versatility in sharpening.

Choosing the Right Whetstones for Your Knives

By properly using whetstones, you can keep your knives in top condition for years. First, assess your knives' condition, then choose the appropriate whetstone sharpener. Visit Fzkaly to explore our range of premium sharpening stones and find the perfect one for your needs.

Best Whetstone

For kitchen knives that haven't been heavily used, start with a medium-grit whetstone and finish with a fine-grit whetstone. The 1000/6000 grit whetstone is considered the best and most commonly used. Begin with the 1000 grit to sharpen and restore the edge, then use the 6000 grit for a refined finish. The stone creates a slurry for optimal sharpening, with a stable base and anti-skid feet for safety. Angle guides ensure precision, and they can be removed for freehand sharpening. Cleanup is easy with increased water control.