🔪 General Knife Sharpening Tips

1. Know Your Edge Angle

• Most kitchen knives: 15–20° per side.

• Japanese knives: typically 10–15°.

• Outdoor/hunting knives: around 20–25°.

Maintaining a consistent angle is more important than hitting the “perfect” number.

2. Use the Right Grit Progression

• Coarse (200–400 grit): Repair chips, reshape very dull edges.

• Medium (800–1000 grit): Main sharpening stage.

• Fine (3000–6000 grit): Honing, polishing.

• Extra Fine (8000+): Mirror polish or razor finish (optional).

3. Soak Your Whetstones (If Needed)

• Water stones should be soaked for 10–15 minutes (unless they’re splash-and-go).

• Keep the surface wet while sharpening.

4. Sharpen Both Sides Evenly

• Alternate sides every few strokes or use a consistent stroke count (e.g., 10 on each side).

• Check for a burr on one side before flipping — it's a sign the edge is being formed.

5. Use Light Pressure

• Start with moderate pressure on coarse grits.

• Reduce pressure as you go finer — final polish should use almost no pressure.

6. Check Your Work

• Use a sharpie on the edge to track where you're removing material.

• Test sharpness with:

  • Paper slicing

  • Fingernail catch

  • Shaving arm hair

7. Finish with Honing (Optional but Helpful)

• Use a ceramic rod or strop (leather with compound) to align and refine the edge.

• Stropping removes micro-burrs and boosts sharpness.

8. Keep Your Stones Flat

• Uneven stones = inconsistent sharpening.

• Flatten with a diamond plate or flattening stone every few sessions.