How to Sharpen a Kitchen Knife With a Japanese Water Stone
- 1). Select a shallow container that will hold the Japanese water stone to be used for sharpening a kitchen knife. Choose a container that is large enough to hold the stone and water.
- 2). Place the Japanese water stone in the container. Pour water into the container with the stone until the stone is completely covered. Allow the stone to soak for at least 15 minutes or until all air bubbles stop rising from the stone through the water.
- 3). Spread a towel on a work surface. Remove the Japanese water stone and place it on the towel. Position the stone so that the coarse side is facing up.
- 4). Place the blade of the kitchen knife on one end of the Japanese water stone with the edge pointing toward the length of the stone.
- 5). Tilt the blade to a 20-degree angle. Hold the knife handle firmly with one hand and the blade with the other hand to maintain the angle.
- 6). Move the entire length of the cutting edge across the surface of the Japanese water stone. Sharpen the blade on one side 10 times. Flip the knife and repeat the process for the opposite side 10 times.
- 7). Turn the Japanese water stone over so the fine side is face up. Position the knife blade at a 20-degree angle and pull the cutting edge across the surface of the stone. Sharpen the blade 10 times, flip the blade over and repeat 10 times for the other side of the blade.
Source...