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

submitted 5 months ago* (last edited 5 months ago) by [email protected] to c/[email protected]

36 comments fedilink hide all child comments

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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[–] [email protected] 5 points 5 months ago* (last edited 5 months ago) (2 children)

I have a 1000 and a 4000 in fine water stones.

I have a decent strop. I have a decent steel.

Once the edge is on it, this is all I need.

Note, I also have some very coarse stones and some finer grits as well. I use them to either change the edge in a knife entirely, or you know? Get crazy sharp sometimes with a polished fine edge. Getting crazy sharp never lasts in the kitchen for long though. I’m talking my crazy, everyone thinks my knives are normally razors anyway and I rarely go higher than 4000 grit.

[–] [email protected] 2 points 5 months ago (1 children)

It sounds like you have had success in buying the different grits separately rather than a stack of stones.

[–] [email protected] 2 points 5 months ago

Ya. Water stones, imo, demand quality.

However, you can get a hunting knife razor sharp using that crappy little grey stone that came with it, and some spit.

Waaay nicer using quality though.