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How To About Sharpening Stones For Chef Knives Sets in 2022

Any Chef knife set, even the most sophisticated, will eventually need sharpening. The most popular and effective way to sharpen a blade by hand is with a whetstone. The result of sharpening depends largely on the quality of the bar. Let’s see what types of grinding wheels there are and how to choose the right copy.

Natural or Artificial?

In terms of origin, abrasives are of natural and artificial composition. In the first case, we discuss pieces of stone with small quartz crystals. Because of its natural origin, such a bar has a varied composition, and it is not easy for geologists to find rock deposits with adequate uniformity. Therefore, most customers are offered grinding wheels from ore deposits in Arkansas (USA). These stones have fine grain size and good uniformity. So, It is quite strong and durable, it lasts for quite a long time.

Outside of Arkansas

natural waste rock is often found. It’s like Arkansas, but sweeter and with lots of impurities. It has a low price and goes out quickly.

Due to the scarcity of reserves

natural stones are very expensive and the price of the product reaches several thousand dollars. So, Natural stones today are acquired by genuine owners with high incomes.

Synthetic grinding wheels 

A modern and affordable alternative to natural abrasives. The production technology is perfected, and the stores have high-quality products that are no worse than the original.

Artificial abrasive stones

Are often produced in the form of rectangular bars. They are made of super hard material particles and binder material. So, They are carefully mixed and manufactured under high temperatures and pressures in industrial conditions.

An important indicator of Wheatstone quality is the correct grain size and bond quality. Therefore, Cheap bars are made from poor quality, non-uniform abrasive binders. So, Such a bar quickly erodes and loses its ability to accelerate. A high-quality grinding wheel has a long life and lasts for decades.

Types of stones for sharpening knives


Therefore, These bars are made with diamond chips attached. Diamond is the hardest material to polish, but glass chips are also sharp. This sharpens the knife fast but creates an uneven cutting surface, like a saw, that will soon need to be re-sharpened. Diamond coating is usually measured in fractions of a millimeter, so the bar retains its original shape and is not ground, but only “bald”.


is made with special ceramic chips of high hardness. The sharpening process is quite long and the stone falls off quickly. This type is more suitable for dressing and finishing sheets.

Japanese water stones. 

They are universal tools for sharpening all Chef knife sets that last a long time without losing their sharpening properties. They are made up of rocks that contain quartz grains of a certain caliber (grain size) and a binding material. This type of whetstone is perfect for straightening and sharpening Japanese-made knife blades.

Grain of Grindstones

To buy the right stone, you need to determine which grit is suitable for a particular knife. To specify a grain indicator, use the # (grain) icon. At the same time, professionals use at least 3 types of products with different granulometry:

  1. For coarse sharpening – 400-1000 #. The blade is straightened and the sharpening angle adjusted.
  2. For medium sharpening – 1000-3000#. The cutting edge becomes ground, sharp and smooth, and smooth.
  3. For final sharpening – 3000-8000#. The blade is polished to a mirror finish and restored to its original sharpness.

At home, you can limit yourself to sharpening (step 2), if you are not too demanding with the result.

A whetstone can be used to sharpen knives.

Work always begins with site preparation. Lay out an old towel or take a large wooden board to do all the manipulations on. Water stones have a characteristic that gave them their name. Before, during, and after use, they must be moistened with water. Here’s how to use Whetstone:

  • Soak the stone in water for 5-15 minutes (the finer the grain, the longer it will take).
  • Place on work surface
  • Mentally divide the blade into 3 parts and sharpen them one by one.
  • Determine the angle of sharpening the knife, adjust it and watch it throughout the procedure.
  • Grind each part alternately on one side of the blade until the other side becomes pulverized.
  • While sharpening the knife on one side, remove the resulting burr by making several sharp strokes on the other side. With Double Side: Accelerate the reverse.
  • If you have a high stone, polish the blade to make it smooth.

Do not test for sharpness with your finger, there is a high chance of cutting. So, Use a sheet of paper or tomato to measure the quality of the cut.

Moisten the stone with water or soapy water during work to remove the resulting mud and improve work efficiency. After use, rinse the stone with water to remove abrasive particles and dry.

Hence, The difficulty for users may result in the need to look at the sharpening angle. You can buy a special sharpening angle holder to accomplish this point. Another option is to purchase a pencil sharpener with the ability to set the desired angle. The disadvantage of this sharpening method is that a large layer of metal is removed from the b, lade, unlike manual techniques.

Read Other: Top Ten Kitchen Shortcuts for Indian Food Delights

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