Whetstone for Sharpening Knives
Sharpening with the Stone:
1. Moisten the Stone: Wet the stone with water before use.
2. Sharpen the Blade: Sharpen both sides of the blade using a rotating motion, keeping the blade at approximately a 20-degree angle. For a duller knife, apply more pressure. The slurry that forms on the stone helps with the final sharpening. For harder and duller blades, use more water.
3. Finish the Blade: Conclude by making a few stronger strokes towards the blade’s spine, maintaining a slightly steeper angle than when initially sharpening. This technique is akin to shaving off a thin layer of the steel.
Remember to use the stone regularly to prevent the blade from becoming dull.
Sharpening Scissors: When sharpening scissors, make sure to use a consistent push motion in the direction of the blade’s angle, from the tip of the scissors towards the pivot. Only sharpen the cutting edge; do not grind the flat side of the scissors.
Sharpening Cheese Slicers: For cheese slicers, use the narrow edge of the stone. Sharpen by moving back and forth across the top of the slicer, applying a “scrubbing” motion.
