As someone who has been using water stones to sharpen knives for a few years now, I can tell you that the process is practically therapeutic. There's something about the gentle swishing of water and the feel of the blade gliding against the stone that makes the whole experience soothing and satisfying.
For those who have never used water stones before, it's worth noting that they are a popular sharpening tool used by both professional chefs and home cooks. They are made of a combination of abrasive particles and a clay-like binder, which when wet creates a slurry that helps to sharpen and polish the blade.
Before diving in, I recommend watching videos of how this process looks. For this, I cannot recommend the Japanese Knife Imports YouTube Channel enough. Here is a link to their sharpening video playlist. It is fantastic, especially to see how to position your hands and what the movements look like.
Here are some practical tips for getting started:
Start simple: water stones come in a range of grits, from coarse to fine. If your knife is dull, but doesn't necessarily have any chips in the blade, start with a medium grit stone (around 1000). The King 1000 grit stone is a common affordable recommendation. Coarser, lower grit, stones remove metal faster and can be used to fix chips and shape knives. Finer, higher grit, stones refine and polish the knife's edge.
Soak the stone: Before using a water stone, it's important to soak it in water for around 10 to 15 minutes. This absorbed water will help to create the slurry needed to sharpen the blade.
Keep the stone wet: As you sharpen your knife, splash some water on the stone from time to time. This will not only help to create the slurry, but it will also prevent the stone from becoming clogged with metal particles.
Use the correct angle: When sharpening your knife on a water stone, it's important to maintain a consistent angle throughout the process. For most knives, a 20-degree angle will suffice. To get near this, consider that holding the knife perpendicular to the stone is a 90-degree angle. Shift the blade to about half of that and you're at 45 degrees. At about half of that, you're at 22.5 degrees. That can be a good place to start practicing.
Practice makes perfect: Sharpening knives on a water stone takes practice, patience, and a steady hand. Don't be discouraged if you don't get it right the first time. Keep practicing, and you'll soon find yourself getting into the groove of things.
In addition to being a great way to sharpen knives, using water stones can be a relaxing activity. It requires focus, patience, and a certain level of skill, which makes it a great way to unwind and clear your mind. So why not give it a try? You might just find that it becomes a new way to relax when you have some free time and as a major bonus, you'll end up with sharper knives!
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