The best Sharpening Stones: Reddit reviews

From 3.5 billion Reddit comments

So your whetstone isn't going to actually sharpen much of anything. The grit is way too coarse to actually get an edge. It's good for repairing a chipped edge and such or reprofiling a knife if you want to change the blade angle. Then you need something finer to finish the job and get it actually sharp.

This is the stone I use. It does a pretty good job. Although the one I got was pretty far off of being flat and I had to flatten it. It's probably not a common issue since the reviews didn't mention it.

https://www.amazon.com/KING-KW65-Combination-Whetstone-Plastic/dp/B001DT1X9O

Those cheap ones that you stick a blade in a V and pull through are garbage. You're going to end up fucking up your edge because the angles are wrong, and eventually you'll grind away enough of the blade to put a completely new edge on it at angles consistent with the sharpener, which isn't your goal.

A good steel to hone your blade between uses will extend the life of the edge. Then when you need to sharpen it, use a whetstone with a coarse side and a fine side. You don't need to spend thousands on a Japanese ceramic stone made under moonlight filtered through spiderwebs... You just need something similar to this that you can use to put some bite back on the edge.

One of those, and some YouTube education, and your knives will be golden.

Shapton 1k pro
under Ha No Kuromaku on amazon

https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

What kind of knives are you sharpening, how much are you looking to spend, and how much of an effort do you ultimately plan to invest? A whetstone lasts a long time so it usually makes more sense to invest in something a bit nicer rather than to get a cheap stone and end up with it collecting dust.

I usually recommend the Shapton Pros on Amazon as they are great stones for very cheap: https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

I just recently got into this. This guy (link) has some great videos on technique and comparing a lot of gear. You really only need a sharpening stone, and some patience. I bought a 1000/6000 combo stone (Amazon) and think it works really well, but there are a lot of recommendations for different price points through the youtube channel I linked above.

I have more "real" knifes 2 Victorinox, 1 wusthof and 1 shun that's why I wanna upgrade my stone. Also I was looking for this one would you recommend it? Ty for ur answer

(I'm in the US and my advice may reflect that: sorry)

I'm learning too, and I've picked up some decent kitchen knives for $3-5 each at local thrift stores (Goodwill and such). It's nice if you can find decent steels, but even a Cuisinart or IKEA knife makes for a good practice bed at a couple bucks. I just found a 6" paring knife that is full tang and integrated bolsters and stamped 440C for $3.99 with some horribly ugly and uncomfortable scales. I'll never use it in the kitchen, but it's an excellent stand in for my good knives while I learn!

For stones I just picked up a King KW65 (1000/6000 grit with a plastic base) for $26 on Amazon. Mine even arrived packaged well and doesn't have any chips or cracks anywhere, including the edges.

I figure once I can pick up a thrift knife that is dull but not damaged and get it to the point I'm satisfied with the edge reliably in a single sitting, I'll step up to some of my nicer knives.

Esta es la que compré

La marca King es de las más famosillas de Japón porque son piedra natural y no sintética, además que son reconocidas por su durabilidad y calidad al afilar.

Este modelo es el más popular de ellos, es una doble de 1000/6000 así que te sirve para dar filo y para detallar que es lo que quieres. Si sólo tienes de granos abajo de 3000 darás filo pero será muy áspero, lo que te da cortes irregulares, si sólo tienes arriba de 4000 (que creo ni existe esta medida y se lo brinca directo a 5000), tu hoja será muy suave pero sin filo.

Realmente para casa no necesitas más porque luego hay mucho tryhard que se compra sets de piedra o de diamante que van desde el 800 hasta el 10,000 más la placa de cuero, pero yo no lo veo taaan necesario

Edit: si quieres conseguir esa piedra del link te recomiendo que compres esa, porque aunque la puedes encontrar en México su precio no baja de los 3000

If you have amazon prime, the shapton pro 1000 is currently on UK amazon for a good price with next day delivery, amazon.co.uk/Kuromaku-Ceramic-Whetstone-Medium-Shapton/dp/B001TPFT0G/ref=sr_1_2?dchild=1&keywords=shapton+1000&qid=1595373963&sr=8-2

Hey. I wouldn’t recommend buying a set like that for a few reasons. 1. In a set, generally the items are of inferior quality, 2. While it may seem more “future-proof” to buy a set with multiple grits, it actually will serve you worse than buying a good stone now then getting a good higher grit stone later, and 3. For that money you could get this stone.

The stone I recommended is a very commonly recommended stone. It’s recommended so much because it is a medium grit stone of very good quality, especially for the price. With this stone you will have plenty to practice your technique, and you will be able to get your kitchen knives as sharp as you could ever want them. Having and using higher grit stones before you’ve perfected your technique will not make a noticeable difference in your sharpness.

I get that, but I’d arguing learning to sharpen those tools is part of learning to use them. You won’t fuck them up by attempting sharpening. Use the Paul Sellers method or get one of these. It’s easier than you think, and you’ll need them sharpened (or at least honed) a lot.

https://www.amazon.com/dp/B07C9X3F98/ref=cm_sw_r_cp_api_glc_fabc_mafcGb34FHK3P

Hey dude.

First of all, congratulations on picking up a good nakiri. Tojiro's whole line of knives and cleavers are solid as hell and a great bang for your buck. The first knife I ever picked up for my wife when she started working in restaurants was a Tojiro, and it still gets used all the time.

If I were you, I'd do as /u/mangoforfeit said and get a King Stone. They're under $30 on Amazon right now, which is a steal, and it'll be all you need for a while.

I don't know who put the idea that using "German" vs "Japanese" steel on a stone is going to make a difference, but it won't. You can sharpen low HRC steel on the same stones you sharpen high HRC steel, but the higher the hardness of the blade, the longer it'll take you. I have an Aritsugu gyuto that I sharpen once a week, and that shit is a fucking work out 65 HRC and 11 inches. For that one, I go 1000 grit, 3000 grit, and then 6000 grit.

Korin has a great video series on how to use whetstones. If you want to practice before you start trying to get the angles right on your real knives, that's fine. But bear in mind that sharpening is a process, and you're not going to fuck up one of your knives with one or two errant strokes.

Basically, buy the stones, watch a few videos, and then get to it.

Hey, if you can't find your grandfather's stones, King makes a great double sided (1000 grit and 6000 grit) stone for less than $30 on Amazon. Couple that with Korin's knife sharpening tutorials and you'll be able to keep your new knife in perfect shape indefinitely.

Part of the joy of owning nice knives is maintaining them. There are few things in the world quite as satisfying as taking something dull and working with it until it can slice tissue paper. The first produce you cut with a freshly sharpened knife is fucking magical.

Not only that, it's just a great skill to have. It takes practice, but when you're good, you can help out your friends and family by giving their home knives a new lease on life. I sharpen my parents' and my in-laws' knives when I visit them and they both cook a lot, so it's appreciated.

My wife and I are part of the opening crew for a Michelin-starred Chef's new Japanese restaurant, and tomorrow is our first day of real work before the open. I was going to sharpen our knives later tonight, but this has made me want to get going sooner. The whole process is relaxing and cathartic. Don't be surprised if you start fucking sharpening every tool in your home once you get the bug.

Edit: Seriously, though, I once sharpened a fish spatula.

This is exactly what you are NOT looking for but I'll say it anyway... just to hear myself talk:

I just bought a Whetstone from amazon and am amazed how easy it is with the right equipment. I was using a diamond stone and gave up. This was cheap and I get a perfect edge in minutes. The edge lasts longer than using the diamond. Don't forget to use a steel everytime you use the knife anyway.

https://www.amazon.com/Japanese-Sharpening-Stone-Whetstone-Combination/dp/B001DT1X9O/ref=sr_1_4?ie=UTF8&qid=1496761905&sr=8-4&keywords=wet+stones+for+sharpening+knives

Hey there! I have gone down the rabbit hole on this one.

What to look for: wood handle, something that is comfortable in your hand, has bevels on the sides.

Antiques - used to be the go-to but the eBay prices have really bloomed. However, if you find them at a garage sale or estate sale (etc) it can be a great buy. Usually true imperial scale.

Narex- fantastic starters. I’d look into the true imperial set but you’re still spending more than you sound like you want to.

Aldi - yes, from the grocery store. I have a set. Super simple, they’re metric scale, but comfortable in the hand. It’ll cost you $7. However, they’re not always in stock. Given its Father’s Day they may be in stock.

Some people are of the opinion that you get yourself one GOOD chisel in the 1/2 size because you’ll by far use that one the most. If you do this, get yourself one from lie Nielsen for $50.

SHARPENING- super important! Two starter ideas: Stones - you can get a cheap King from amazon. KING KW65 1000/6000 Grit Combination Whetstone with Plastic Base https://www.amazon.com/dp/B001DT1X9O/ref=cm_sw_r_cp_api_i_SCu-CbM2V0SBM

Sand paper and a piece of thick glass or granite.

I also recommend getting a strop. Just a piece of leather you slather up with stropping compound.

I promise it’s not as complicated as it sounds.

https://www.amazon.com/KING-KW65-Combination-Whetstone-Plastic/dp/B001DT1X9O/ref=sr_1_2?dchild=1&keywords=king+kw65&qid=1620159366&sr=8-2#customerReviews

Oh, nostalgia. This was the first set of stones my father bought me when I got my first boy scout knife.

If you have stainless steel knives or if your knives aren't fairly sharp these may frustrate you. These will work well for maintaining an edge but they are not coarse enough for re-establishing a bevel. If you need something more coarse to go along with this setup look at the norton india dual grit stone. That was the second stone I owned. Bought it for myself. I still have all of them and they still work well. https://www.amazon.com/Norton-614636855653-8-Inch-Combination-Oilstone/dp/B000XK5ZDY/ref=sr_1_4?crid=1R42CPMNUEW9Z&dchild=1&keywords=norton+india+stone&qid=1615431207&sprefix=norton++india%2Caps%2C206&sr=8-4

Combination water or india stones are probably your best bet.

If you have a place to store the waterstones (like a sink or a bucket) and your shop doesn't freeze, waterstones are a good choice.

If the above isn't true, or if you are fussy about flatness or neatness, india stones are also a good choice.

Amazon choices:

Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India Combination Bench stone https://www.amazon.com/dp/B000XK5ZDY/ref=cm_sw_r_awd_2FrTvb0SF3X1T

King Two Sided Sharpening Stone with Base - #1000 & #6000 https://www.amazon.com/dp/B001DT1X9O/ref=cm_sw_r_awd_gIrTvb5PG0HX2

Both are $20-30, which I think is a fair price.

I used something similar to that king stone. I was very happy with the edges it gave me for the time that I used it. I wasn't so happy with the width or mess, but ymmv.

Don't bother. 1000/6000 double sided is cheaper on amazon:

https://www.amazon.com/Japanese-Sharpening-Stone-Whetstone-Combination/dp/B001DT1X9O

...and you won't have to wait a month or more to get it.

I think both that knife and that stone is a fine choice; fairly middle of the road so to speak.

I haven't had the chance to try the Yamashin but I expect it will get the job done. Probably won't be the thinnest blade, or have the best grinds, but it should be good for a beginner sharpener. The White #1 steel is not a very common choice and it's a bit harder than White #2 but still not quite as hard as Blue #2 (or as prone to chipping, not that Blue #2 is very chippy at all).

If you watch the prices on Amazon, you might be able to get a Shapton Pro 1k and 5k for around $60-70 total. At the moment, the 5k is quite a bit more than it use to be.

https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

https://www.amazon.com/Whetstone-Sharpening-SHAPTON-Ceramic-KUROMAKU/dp/B001TPH8YG

Basically, assuming proper heat treat, carbon steels will have finer grain size resulting in the ability to take a sharper, more acute edge. Stainless steels typically have larger yet harder grains so they can't take as smooth an edge as some carbon steels and may be more difficult to sharpen on some stones. Generally stainless steels don't need to be sharpened much past 1000 grit though I've gone up to 3000 and noticed some improvement. The Shapton pro 1000 is designed for stainless knives and is available on Amazon. to give you an idea about stone budget https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G/ref=sr_1_2?ie=UTF8&qid=1516239064&sr=8-2&keywords=shapton+1000

An interesting read on Shapton stones I found on this forum. https://jendeindustries.wordpress.com/2009/10/21/shapton-stone-tutorial-part-1-introduction-to-the-shapton-pro-and-glass-series/

Hammer or damascus finish is mostly (in my opinion) purely a matter of taste in appearance. I'd be more concerned with steel and blade geometry especially if you are looking into a Japanese knife. They can be quite thin and brittle compared to your Wusthoff.

When I started using stones I couldn't trust myself to have repeatable angles in my grind. I splurged for a set of guides from Amazon. They are there purely for reference and to help develop that muscle memory.

Get a shapton pro 1k, it's a splash stone and that's all you need ATM.

$60 can on Amazon so you still have $20 left for naniwa nagura

Ha No Kuromaku Ceramic Whetstone Medium Grit #1000 by Shapton https://www.amazon.ca/dp/B001TPFT0G/

I'd recommend learning how to use a whetstone. I got this one about a year ago and watched some YouTube videos. Now I can bring my knife back to paper slicing amazingness every few months.

There's lots of great tutorials on YouTube, but it really doesn't need to be more complicated than this for a home cook's needs.

I know Arbor Vacuum does it, I believe Ace Barnes Hardware has a service as well.

I was recently trying to figure out how to get some of my nice knives sharpened and opted for buying my own whetstone. It seemed too tricky at first and I wasn't sure of what stone to buy. I ended up buying a 1000/6000 combination stone and have achieved good results with little effort. I just watched a few youtube videos and figured out a technique that felt comfortable and worked okay for me.

In theory, but a measuring tape is easier. Each guide has a mark on the side that tells you how far past the guide your bevel should lay in order to get the "right" angle.

Something like this is all you need. If you look at the side of this one on Amazon, you can make out the markings that say a chisel should stick out 30mm for a 30 degree angle and 40 mm for a 25 degree angle.

https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G

Start with that, get good at it, then look at a higher grit one. I do 1K -> 5K. Also look into getting a strop to maintain the edge between stone sessions.

I mean I'm no expert or anything, but it was enough to make me question and choose something else. I have no way to prove it, and didn't want to spend the money on tools to test when I don't have a lot. Here's the Amazon King link. It was in the top two comments.

Hey. You’re spot on with the Shapton Pro #1000. It is a very commonly recommended stone, and you can start with it to really practice your technique. It’s good quality for the price, and it’s a splash and go stone so you don’t have to soak for long periods of time. You seem to be on the right path though; check the wiki for more information and a full beginners guide!

I'd only recommend a japanese knife if you wanted to work on your knife skills and learn to push cut or pull cut. Up to you though, its not necessary, but japanese knives overall are typically much thinner behind the edge, and usually cut significantly nicer, effortlessly. The steel is typically harder, requires sharpening less often, but is more fragile in trade. Its a fun experience if you've only had thicker german knives.

$400 will get you essentially every western style knife out there. No you don't need a different knife for veg and meat, one good chef knife will cover both. You should use a different knife to break down chicken though, or anything with bone to not risk the nicer chef knife.

The king 1000 is a solid stone, I'd probably push you toward the shapton pro(https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G). Its more expensive, but it doesn't require soaking, is significantly harder, and will last longer without needing to be flattened.

Hard to tell the quality of the honing rod, but the pics don't look good. Maybe get a cheap one from zwilling or mercer or something.