Quick Answer
To sharpen knives with a sharpening stone, soak the stone, find the correct angle, and slide the blade across the stone in a consistent motion, finishing with a strop to remove the burr.
Why a Sharpening Stone Beats Other Methods
A sharpening stone gives you control over the edge angle and removes less metal than electric sharpeners, which can wear down a blade over time. It also works for both straight-edge and serrated knives, though serrated edges require a different technique.
The main tradeoff is practice: using a stone takes longer to learn than a pull-through sharpener, but the result is a sharper, longer-lasting edge.
Choosing the Right Grit for Your Knife
Coarse grits (around 400) are for repairing damaged or very dull edges, while medium grits (around 1000) are for regular sharpening. Fine grits (3000 and above) refine the edge and give a polished finish. For most home cooks, a medium stone is enough to maintain a sharp knife.
If you only sharpen occasionally, a combination stone with both coarse and fine sides covers most needs without multiple stones.
Step-by-Step Sharpening Process
- Soak the stone: Submerge the stone in water for 10-15 minutes until no bubbles rise. This lubricates the surface and prevents metal from clogging the pores. A dry stone can damage the blade and reduce sharpening effectiveness.
- Find the angle: Hold the knife at a consistent 20-degree angle against the stone. Use a coin as a guide if needed: place it under the spine to approximate the angle. Maintaining a constant angle is more important than speed.
- Start with the coarse side: Place the heel of the blade on the stone and push it away from you in a sweeping arc, covering the entire edge. Repeat 5-10 times, then switch to the other side. Use light pressure; let the stone do the work.
- Refine with the fine side: Flip the stone to the fine side and repeat the same motion 5-10 times per side. This removes the burr created by the coarse grit and polishes the edge. If you feel a burr along the edge, continue with fine grit until it's gone.
- Strop and clean: Run the blade lightly along a leather strop or the edge of a newspaper at a slightly higher angle to remove any remaining burr. Rinse the stone and let it dry before storing. Stropping is optional but improves sharpness and edge longevity.
Product Facts
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Buy ZWILLING Sharpening stone: The ZWILLING Sharpening Stone is designed for precision sharpening and helps maintain a razor-sharp edge on your blades. It's a reliable tool for keeping your ZWILLING knives in peak condition, ensuring clean, effortless cuts at home.
Buy ZWILLING Sharpening stone