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Water stone for home knife sharpening

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  • Ed Fontleroy Jan 2, 2005 12:53 PM
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  1. I don't know what water stone is. But if you can get to Chinatown or some Asian supermarket/store, you can find a sharpening stone for cleavers. I use it to sharpen my everyday chef knife. It's cheap and it simple. I'm sure if you've got something really fancy German knife you'd want to have it professionally done. But for everyday quick sharpening, a few bucks for a stone will work wonders.

    1. In my opinion, there is no other way to sharpen a knife well, but it does take some skill. An excellent source for water stones is japanwoodworker.com. Their website (below) contains a good deal of information on sharpening, and their staff is also very helpful. For a detailed treatise on sharpening kinives, see this forum from egullet: http://forums.egullet.com/index.php?a...&

      Good luck!

      Link: http://www.japanwoodworker.com

      1. While Japan woodworker has an extensive collection of Japanese water stones, japanesechefsknife also carries them cheaper and has instructions with pictures. I've been using Arkansas whetstones since I was a kid keeping my filet knife sharp. Once you learn how to use a whetstone or waterstone they are the best way to keep your knives sharp.

        Link: http://www.japanesechefsknife.com/How...

        4 Replies
        1. re: muD

          Interesting site but I don't think most western knives edge is at 10 degrees. I probably hold my wustof at something closer to a 20 degree angle. Any one else have an opinon?

          1. re: swingline

            I agree that 10 degrees is too little for a typical kitchen knife, but it's a compromise - a knife with a bevel like that can be literally razor sharp, but will dull very quickly. I use about 20 for my Wusthofs as well.

            1. re: swingline

              10 degrees or even less works really well if your knife is made of a steel that is sufficiently hard to sustain such a thin angle. The linked web-site sells high-end Japanese knives, which are made of steels that are much harder than those used in Wustofs. A 10 degree edge on a high-end Japanese knife will hold much longer than a 20 degree edge on a Wustof. Plus, it's a lot sharper. (All this hardness business is quantifiable, but I'll spare you.)

              1. re: swingline

                No, on a normal knife a 20+ angle is correct. The steeper the angle, the stronger the edge (but less sharp). What is more important is consistency, whatever the angle. As long as you learn to keep the same angle pass after pass, that is what is important.