What makes a good whetstone set? What sets should I avoid? (lemmy.world)

submitted 5 months ago* (last edited 5 months ago) by Usernameblankface@lemmy.world to c/asklemmy@lemmy.world

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I'm looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?

Is there a totally different type of sharpener that you have had success with?

Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.

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[-] Donebrach@lemmy.world 1 points 5 months ago

I think most general use kitchen knives are fine being maintained with a honing steel, usually sharpening with a whetstone is for when the edge is genuinely damaged. If you own quality knives the manufacturer should have re-edging services. I’d just send them off to get fixed and learn proper honing steel techniques rather than going overboard with whetstones—more likely you’ll just further fuck up your blade.

this post was submitted on 10 Jun 2024

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