Sharpening knives with a Japanese water stone is an essential skill. It’s a need to know for anyone who values sharp, efficient cutting tools. This method, known for its precision, requires both the right technique and tools. In this guide I will explain how to use a Japanese water stone step by step. It will help you maintain a sharp edge on your knives for longer-lasting performance.
When and Why Your Knife Needs to Be Sharpened
Regular sharpening ensures that your knives remain effective and safe to use. Over time, knives can lose their edge. This makes it harder to slice through food, which increases the risk of accidents.
The Importance of a Sharp Knife
A sharp knife is not only more effective but also safer. A dull blade requires more force, which can lead to slips and injuries. Sharpening your knife restores its sharp edge, making it easier to cut and reduce mishaps.
Moreover, a sharp knife allows for more precise cuts. These clean and straight cuts enhance the presentation of your dishes. It helps preserve the integrity of delicate ingredients, like herbs or soft fruits. The knife will cleanly slice through them rather than crushing them.
How Often Should You Sharpen Your Knife?
How often you should sharpen your knife depends on its usage. Professional chefs might sharpen their knives weekly. But home cooks might only need to do so every few months. Pay attention to how your knife performs. If it feels dull or struggles to slice cleanly, it’s time for sharpening.
Factors that influence sharpening frequency include:
- Frequency of use
- Type of cutting board used (softer boards are gentler on edges)
- Quality of the knife steel
- Proper knife storage (using a knife block or magnetic strip)
A good rule of thumb is to hone your knife with a honing steel before each use. It’s also wise to sharpen it every 3-6 months, depending on usage.
Get the Right Supplies
Using a Japanese water stone requires the right materials. Aside from the stone a few additional tools can help you get a precise sharpening angle and maintain the stone’s effectiveness.
Water Stones: Grit Levels and Their Uses
Japanese water stones come in different grit levels:
- Coarse grit (below 1000): Ideal for repairing damaged or very dull blades.
- Medium grit (1000-3000): Perfect for routine sharpening.
- Fine grit (4000-8000): Used for finishing and polishing the blade to a razor-sharp edge.
- Ultra-fine grit (10000+): For achieving a mirror polish. This is mainly used by professionals or enthusiasts.
It’s worth noting that some stones are combination stones. They feature different grits on each side. These can be cost-effective for beginners.
Additional Tools You Might Need
The Sharpie Trick: Marking the edge of the blade with a Sharpie. This will help you see exactly where the stone is grinding, ensuring even sharpening.
The Penny Trick for Finding the Proper Angle: You can use pennies as a guide. They can help you maintain a consistent sharpening angle. Stack pennies on the spine of the blade to achieve the desired angle:
- For a 15-degree angle: Use 3 pennies
- For a 20-degree angle: Use 4 pennies
Stone Fixer for Resurfacing Your Stone: After many uses, water stones can wear unevenly. A stone fixer is used to restore the flat surface, ensuring consistent sharpening results.
Nagura Stone: This small stone is used to create a slurry on finer grit stones, which aids in polishing the blade.
Leather Strop: While not necessary, a leather strop can is good for final polishing and removing any remaining burrs.
Preparing for Sharpening
Before you begin sharpening. There are a few preparatory steps you need to take to ensure the best results.
Get Ready: Tips Before You Start
Soaking Your Stones:
Japanese water stones need to be soaked in water for at least 10-15 minutes before use. This softens the stone and prevents it from damaging the blade. Some stones, particularly those with very fine grits (6000+), may only need to be splashed with water rather than fully soaked. Always check the manufacturer’s instructions.
Learning the Sharpening Angles:
Maintaining the correct sharpening angle is crucial for effective sharpening. The sharpenning angle is (usually around 15-20 degrees for most knives). Different types of knives need different angles:
- Western-style chef’s knives: 20-22 degrees
- Japanese-style knives: 15-17 degrees
- Pocket knives: 25 degrees
- Hunting knives: 22-30 degrees
Knife Sharpening Angle Guide
Select a knife type to see the recommended sharpening angle.
Practice holding your knife at the correct angle before you start sharpening. You can use a protractor or angle guide to help you visualize and maintain the proper angle.
Preparing Your Workspace:
Set up in a well-lit area with a stable surface. Place a damp towel under your sharpening stone to prevent it from sliding. Have a container of water nearby to keep the stone wet during sharpening.
Step-by-Step Guide to Sharpening
Now I shared some of my experience, you’re ready. Let’s walk through the process of sharpening your knife on a Japanese water stone.
Sharpening the Back Side of the Knife
Positioning Your Fingers:
Place two fingers on the spine of the blade, close to the edge, to apply consistent pressure. Your other hand should hold the handle, guiding the knife along the stone.
Applying the Right Amount of Pressure:
Start by applying firm pressure as you push the blade across the stone. Remember to lighten the pressure as you pull it back. A good rule of thumb is to use about 4-6 pounds of pressure when pushing forward. When pulling back use very light pressure (just the weight of the blade).
Maintaining Consistency:
Try to maintain the same angle and pressure throughout the sharpening process. Consistency is key to achieving a uniform edge.
Sharpening the Dominant Side of the Knife
Raising the Burr: What to Look For:
Sharpening until you feel a burr. This is (a small, rough edge) along the length of the knife that ensure the edge is formed properly. The burr should feel like a small wire edge on the opposite side of the blade from where you’re sharpening.
Forming the Burr on the Tip of Your Knife:
Don’t forget to sharpen the tip of your knife, as this is often the most neglected part. Slightly lift the handle as you approach the tip to maintain the correct angle.
Removing the Burr Evenly:
Once a burr is formed, you’ll need to switch to the other side of the blade to remove it for a clean, sharp edge. Use light, alternating strokes on each side of the blade to gradually remove the burr.
Progressing Through Grits
If you’re using many stones, start with the coarsest grit and progress to finer grits. Here’s a general progression:
- Start with a coarse stone (around 1000 grit) to set the initial edge.
- Move to a medium stone (around 3000 grit) to refine the edge.
- Finish with a fine stone (6000+ grit) for polishing.
Repeat the sharpening process on each stone. Use progressively lighter pressure as you move to finer grits.
Polishing and Finishing
After sharpening, polish the blade using a finer grit stone. This action will give it a smooth, razor-sharp finish.
Moving to the Finishing Stone
Avoid Pressing Too Hard:
When polishing, use light pressure to refine the edge without damaging it. Let the weight of the knife do most of the work.
Achieving a Mirror Finish:
The longer you polish on the finishing stone, the more reflective and sharp your blade will become. For a true mirror finish, you might spend several minutes on each side of the blade with a very fine stone (8000+ grit).
Stropping:
For an extra-fine finish, you can use a leather strop after the finest stone. This helps align the edge at a microscopic level and removes any remaining burrs.
Testing Your Knife
Testing the sharpness of your knife is important to ensure you’ve achieved the desired results.
Paper Test for Sharpness
A simple paper test can help determine whether your knife is sharp enough. Hold a sheet of paper vertically and slice through it. If the knife cuts through smoothly with minimal resistance, it’s sharp.
Testing for Burrs and Chips:
If the knife snags or tears the paper, check for burrs or chips along the edge. Correct them with light, gentle strokes on the stone. Pay special attention to any areas that seem to catch or tear the paper.
Additional Sharpness Tests
Tomato Test:
A truly sharp knife should be able to slice through a ripe tomato’s skin with minimal pressure. If it struggles or crushes the tomato instead of cleanly slicing, it needs more work.
Arm Hair Test:
Carefully and gently try to shave a small patch of arm hair. A sharp knife should easily slice through the hair. Be extremely cautious with this test to avoid injury.
Onion Test:
Try slicing an onion. A sharp knife should glide through with minimal resistance. It should never cause your eyes to water. There are sulfur compounds that cause tears. They get released more when cells are crushed rather than cleanly cut.
Stone Maintenance
To keep your Japanese water stones in optimal condition, regular maintenance is required.
Using a Stone Fixer to Maintain Flatness
Over time, water stones can develop uneven surfaces due to consistent use. A stone fixer helps restore the flat surface. This can ensure your stones continue to sharpen evenly.
How to Use a Stone Fixer:
- Wet both the stone fixer and the water stone.
- Place the stone fixer on top of the water stone.
- Using circular motions, rub the fixer across the entire surface of the stone.
- Continue until the stone is completely flat, checking periodically with a straight edge.
- Rinse both the stone and fixer thoroughly after use.
Proper Storage of Water Stones
To prolong the life of your water stones:
- Allow stones to dry completely before storing.
- Store in a dry place to prevent mold growth.
- Avoid extreme temperature changes, which can cause cracking.
- Consider using a dedicated stone holder or box for protection.
Advanced Techniques
For those looking to take their sharpening skills to the next level. Consider these advanced techniques:
Kasumi Finish
This traditional Japanese finishing technique creates a beautiful, hazy appearance on the blade. It’s achieved by using specific stones and techniques. This method creates a contrast between the polished edge and the softer cladding of the knife.
Microbevel
A microbevel is a small secondary bevel added to the primary edge. It can increase edge durability without sacrificing sharpness. To create a microbevel:
- Sharpen your knife as usual.
- On the final few strokes, increase the angle slightly (about 5 degrees).
- Use very light pressure for these final strokes.
Conclusion
We’ve covered everything you need to know about using a Japanese water stone to sharpen your knives. With the right tools, techniques, and a bit of practice, you can keep your knives in top condition for years.
Summary of Key Points
- Sharpen your knives regularly to maintain performance and safety.
- Use the right grit level for the type of sharpening required.
- Maintain your stones with proper care and resurfacing.
- Practice consistent angle and pressure for best results.
- Test your knife’s sharpness using various methods.
- Advanced techniques can further enhance your knife’s performance and appearance.
Frequently Asked Questions
How Do I Know If I’m Using the Right Angle?
To find the right angle, you can use the penny trick or simply follow the natural bevel of your knife. Most kitchen knives have a sharpening angle between 15-20 degrees. Angle guides are also available for purchase if you’re unsure.
How Long Should I Spend Sharpening?
It depends on the knife’s condition. Generally, you should spend around 5-10 minutes sharpening on each side. It will depend on the sharpness you desire. For very dull or damaged knives, this process might take longer.
How Do I Clean and Store My Water Stones?
Rinse your water stones after use and allow them to dry fully before storing. Keep them in a cool, dry place to prevent cracks