I wanted to learn how learning how to sharpen my kitchen knives using a whetstone. There are many types whetstones sold online ( https://amzn.to/2R0hy0g ) ranging from various grits of 300 to 8000. I wanted to learn the fundamentals before I upgrade to better Santoku knife ( https://amzn.to/3dLVm3R ) and a better whetstone in future. Btw, my Youtube vlogs and reviews may also have associated affiliate links to products that may earn from qualifying purchases.
I went out and bought a $1 whetstone and a $1 entry level Santoku (https://amzn.to/3dLVm3R ) style kitchen knife from a dollar store to practice on. My parents have been using their 20+ year old 8 inch whetstone to sharpen every knife and scissors in their house since i was a kid. My dad loved spending time sharpening knives. I always wanted a Santoku knife and aspire to own a better one in the future.
After spending about 1 hour sharpening my $1 Santoku blade, it was really sharper compared to factory! I was able to easily cut paper and dice apples .
Things I learned from this practice:
- Keep your focus on technique, motion and consistent angle for a good sharp edge (burr).
- Keep the whetstone and knife wet and lubricated. This keeps the metal shavings build up low on the whetstone.
- A new whetstone needs A LOT of water in the beginning. It was easier just to sharpen the knife in a tub of water.
- Even $1 Whetstone can make a $1 Santoku knife razor sharp. Definitely worth it to have in the kitchen or garage for extending the lives of knives and sharpening tools.
I will be practicing more on my $1 whetstone before buying more advanced whetstone ( https://amzn.to/2R0hy0g ) in the future.
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