How to Sharpen Your Knife

A high-quality Japanese knife can last a lifetime—but only with proper care. The most important part? Sharpening it correctly using Japanese waterstones. These natural and synthetic stones provide the perfect surface for sharpening and honing, while preserving the integrity of the blade’s steel.

Not comfortable sharpening it yourself? We also offer a professional sharpening service—just send in your knife and we’ll take care of the rest.

Want to dive deeper into which whetstones are right for you? Check out our full guide here.

How to Choose the Right Whetstone

The condition of your knife and what you’re trying to achieve with it will determine which whetstone you should use. Using the wrong stone not only wastes time and material—it can actually damage your knife. You shouldn’t rely on just one stone, either. Sharpening with only one grit would take far too long, unevenly wear down the stone, and could end up harming the blade. That’s why sharpening usually involves using multiple grits, starting with a coarser stone and moving finer as you go.

Coarse Stones (200 – 400 Grit)

These stones are used to reshape blades, fix chips, and thin down steel.

• 200 Grit: This is a very coarse stone that removes metal quickly. It’s ideal for serious repair jobs like fixing chips or thinning a blade but should only be used if absolutely necessary.
• 400 Grit: Still coarse, but a bit more forgiving. Great for removing small chips, reshaping edges, or doing general repair work. Professional chefs often start with a 400 grit, since it gives more control—and if needed, you can still drop down to a 200 grit later.

Basic Sharpening (1000 Grit)

1000 Grit: The 1000 grit stone is a solid daily sharpening tool. If your knife has just gotten dull, this stone can bring the edge right back. It’s not for damage or chip repair—but when used regularly, it can keep a knife in good shape for decades.

Finer Stones (3000 – 6000 Grit)

These stones help clean up the edge after sharpening. They smooth out any roughness left behind by lower grits and prepare the blade for polishing.

• 3000 Grit: Good for refining after a 1000 grit sharpening.
• 6000 Grit: Often used for routine maintenance and polishing for kitchen knives.

Super Fine Stones (8000 – 10000 Grit)

These are for polishing and putting a mirror-like finish on your edge. Great for knives used on fruits, vegetables, or fish where precision matters.

• 8000 Grit: Best used on knives for delicate tasks like slicing vegetables, seafood, or fruit.
• 10000 Grit: A polished edge from a 10,000 grit stone can make cuts almost effortless.

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Sharpening Tools: Nagura & Stone Fixer

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How to Sharpen Double-Edged Knives

1. Begin with a #1000 grit whetstone. Divide the blade into three sections—tip, middle, and heel. With the edge facing away from you, position the tip section on the stone at a consistent 15–20 degree angle. This angle helps maintain the correct edge geometry.
2. Keeping that angle steady, push the blade forward toward the edge of the stone (red arrow) using light, even pressure. Then pull it back to the starting position without pressure (blue arrow). Continue this motion until you feel a burr form on the opposite side. Repeat this for the middle and heel sections.
3. Flip the knife—still with the edge facing away—and repeat the same sharpening motion. Pull the blade toward the edge (red arrow), then push it back without pressure (blue arrow). Once you feel a burr on the first side, switch to a finishing stone (#3000–#10000 grit). Use the same sharpening technique, but this time make light, controlled passes—no need to raise a burr again. The goal here is polish and refinement.

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How to Sharpen Single-Edged Knives

1. Start with a #1000 grit stone. Mentally divide the blade into tip, middle, and heel. With the edge facing away, place the shinogi line (the ridge between the flat and the bevel) flat against the stone. Push the blade forward toward the edge (red arrow), then gently pull it back without pressure (blue arrow). Repeat until you feel a burr form on the opposite edge. Repeat this motion for each section.
2. Move to a #3000 grit stone. Flip the knife—still with the edge facing away—and lay the flat side directly on the stone. Pull the blade toward the edge (red arrow), then push it back gently (blue arrow). It should feel like you're wiping water off the stone. Repeat until the burr disappears.
   
   Then, repeat Step 1 with the #3000 grit. After that, repeat Step 2 using an #8000 grit stone. Finally, return to Step 1 with the #8000 stone—but this time, do not raise a burr. These final passes are only for polishing and refining the edge.