Should I soak every whetstone before sharpening?

No. Some water stones should be soaked, some only need a wet surface, and splash-and-go stones can be damaged by prolonged soaking. Follow the stone maker's instructions.

What angle should I use for a kitchen knife?

Use the knife maker's recommendation. About 15–20 degrees per side is common for many straight-edged kitchen knives, but consistency matters more than choosing one universal angle.

Why does the knife feel duller after sharpening?

The angle may be inconsistent, the edge may not have reached a burr on both sides, or a burr may remain. Return to controlled strokes, then finish with very light alternating passes.

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How to Sharpen a Kitchen Knife with a Whetstone

Sharpen a straight-edged kitchen knife on a water stone using a steady angle, alternating sides and a light finishing pass. For routine edge maintenance between sharpenings, see how to use a honing steel.

Updated Oct 15, 2026

30 min6 stepsIntermediatenew

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Straight-edged kitchen knife beside a combination water whetstone

AI illustration

Step 01 / 06

Check the knife and stone

Use this method for a conventional double-bevel, straight-edged steel kitchen knife. Do not use it for single-bevel, serrated, ceramic or badly chipped blades. Read the stone maker's instructions and confirm whether the stone should be soaked or only wetted.

Guide progress1 / 6

1. Check the knife and stone
Instructional illustration generated with AI for Howmigo.
Use this method for a conventional double-bevel, straight-edged steel kitchen knife. Do not use it for single-bevel, serrated, ceramic or badly chipped blades. Read the stone maker's instructions and confirm whether the stone should be soaked or only wetted.
2. Prepare a stable sharpening station
Instructional illustration generated with AI for Howmigo.
Soak the stone only if instructed, then place its coarse side up in a non-slip holder or on a damp folded towel. Keep the work surface clear, well lit and away from children. Maintain a thin film of water on the stone.
3. Set a consistent angle
Instructional illustration generated with AI for Howmigo.
Place the heel of the blade on the stone and raise the spine to the knife maker's recommended angle, commonly about 15–20 degrees per side. An angle guide can help, but steady repetition matters more than an exact universal number.
4. Sharpen the first side
Instructional illustration generated with AI for Howmigo.
With fingertips on the blade's flat, safely above the edge, move the edge over the stone from heel to tip using controlled, even pressure. Repeat until a small burr forms along the opposite side. Stop moving the knife before checking: gently brush from the blade's flat toward and off the edge, never along it. If unsure, use magnification rather than touch.
5. Sharpen the second side
Instructional illustration generated with AI for Howmigo.
Turn the knife over and sharpen the other side at the same angle with controlled heel-to-tip strokes. Check that the burr forms along the full opposite edge; equal stroke counts alone do not guarantee this. Keep the bevels balanced, then reduce pressure before finishing.
6. Refine, clean and test
Instructional illustration generated with AI for Howmigo.
Use the finer stone face with lighter alternating strokes to reduce the burr. Rinse and dry the knife and stone as their makers direct. Test by slicing plain paper away from your body; never test sharpness with a fingertip.