Sharpening Stones

Sharpening stones are tools that are used to sharpen the edges of steel tools such as knives, scissors, or chisels through grinding and honing. They are also known as whetstones or whetting stones. They are usually flat or shaped stones that have a coarse or fine surface that can remove metal from the tool edge and create a sharp edge. Sharpening stones can be made of natural or synthetic materials, such as quartz, ceramic, diamond, or metal.

• Oil stones: These are natural or synthetic stones that are used with oil as a lubricant and a cutting fluid. They are usually hard and durable and can produce a fine edge. They are common in Western countries and include Arkansas stones, Indian stones, and Crystolon stones.
• Water stones: These are natural or synthetic stones that are used with water as a lubricant and a cutting fluid. They are usually soft and porous and can produce a very sharp edge. They are common in Eastern countries and include Japanese water stones, Chinese water stones, and Belgian water stones.
• Diamond stones: These are synthetic stones that have diamond particles embedded on a metal plate. They are very hard and abrasive and can cut faster than other types of stones. They can be used with or without lubricant.
• Ceramic stones: These are synthetic stones that have ceramic particles bonded on a metal plate. They are also hard and abrasive and can cut faster than oil or water stones. They can be used with or without lubricant.

To sharpen a knife using a sharpening stone, you need to follow these steps:

• Choose the right type and size of sharpening stone for your knife. Sharpening stones can be natural or synthetic, coarse or fine, and oil or water-based. You should use a coarse stone followed by a fine stone if your knife is very dull. You should also use a stone that matches the angle of your knife edge.
• Prepare the sharpening stone according to its type. Some stones need to be soaked in water or lubricated with oil before use. Others can be used dry or with water. Follow the instructions that came with your stone and make sure it is clean and flat.
• Hold the knife at the correct angle to the stone. Most knives need to be sharpened at a 20-degree angle, but some may require a different angle. You can estimate the angle by holding the knife perpendicular to the stone, then halving the angle twice.
• Slide the knife across the stone from heel to tip, with the edge facing away from you. Apply steady pressure and move the knife in a smooth motion as if you are slicing off the top of the stone.
• Repeat the process for the other side of the knife by turning it over and sliding it across the stone from heel to tip, with the edge facing towards you.
• Do several passes on each side of the knife until it is sharp enough. You can test the sharpness by slicing through a piece of paper or feeling for a burr on the edge.
• Clean the knife and the stone after sharpening. Wipe off any metal shavings or residue from the knife and the stone with a cloth or a soft brush. Rinse them with water if needed and dry them thoroughly.

• Use a honing rod to maintain your knife edge between sharpenings. A honing rod is a metal rod that can align and smooth out your knife edge without removing much metal.
• Use a leather strop to polish your knife edge after sharpening. A leather strop is a strip of leather that can remove any burrs or micro-serrations from your knife edge and make it smoother and sharper.
• Use a flattening stone to level your sharpening stone if it becomes uneven or dished. A flattening stone is a coarse stone that can grind down the high spots on your sharpening stone and make it flat again.