How to use your sharpening stone

First of all, keep in mind that your knives should be sharpened regularly. Professionals sharpen their knives before nearly every use.

The first step involves soaking the stone in water for a few minutes until it is nice and drenched. The sharpening stone must be wet to prevent stone dust and steel particles from clogging up its pores. Once the stone is drenched, you can then proceed with the sharpening. Hold the knife at a 20-degree angle against the stone to prevent the blade or cutting edge from becoming damaged. To create a 20-degree angle, place your thumb on the back of the blade, then place the knife against the stone.

To sharpen, press gently and push the knife away from you, gliding the entire length of the cutting edge against the stone. If you sharpen your knives regularly, then 5 glides will be enough. Next, turn the knife over and repeat, this time placing your index finger on the back of the blade to create a 20-degree angle. If the stone gets dry, feel free to wet it again.

While sharpening, you may notice that small white marks appear on the blade. This is sediment from the stone. Be sure to clean the knife after sharpening by rinsing it with water or wiping it with a cloth.