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When sharpening a knife with a wet stone...

montanajoemontanajoe Forums Admins, Member, Moderator Posts: 60,230 ******
edited November 2019 in General Discussion
do you: ???

Move to blade as if cutting/slicing into the stone
or
Pull blade backwards across the stone

I always move the blade across the stone in the cutting/slicing direction
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Comments

  • toad67toad67 Member Posts: 13,008 ✭✭✭✭
    edited November -1
    Do you mean a whetstone??. :mrgreen::mrgreen: I hear the punctuality police are on the prowl... ;) Always in the cutting direction. That way the edge is always sharp and strong w/o any tailing's on the edge..
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  • montanajoemontanajoe Forums Admins, Member, Moderator Posts: 60,230 ******
    edited November -1
    mine is definitely a wet stone. I wet it with spit,oil,water,beer,whatever's handy. Your stone doesn't have to be wet,but it helps.







    https://www.youtube.com/watch?v=-6oxzLY9V_Y
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  • buschmasterbuschmaster Member Posts: 14,229 ✭✭✭
    edited November 2019
    stones can take oil, or water, or neither. spit is disgusting.

    I think it doesn't matter which way you push the blade, still going to get a trailing edge. I always expect that and hone it off with a fine stone. I use mostly a circular motion, pressure depending on technique at the moment, usually not much, sometimes finishing off a really fine sharp edge I'll hold the stone with two fingers and only let its own weight on the blade.

    when done you can clean the grit out of the pores in the stone with Comet and a wet washcloth. destroys the washcloth but...
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  • wiplashwiplash Member Posts: 7,145 ✭✭
    edited November -1
    Um, OK Joe, Did he skin that squirrel with the sharp knife? I musta missed it! ;)
    There is no such thing as Liberal Men, only Liberal Women with Penises.'
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  • DONDALINGERDONDALINGER Member Posts: 1,541 ✭✭✭
    edited November -1
    I never use oil on any stone as it will clog the stone and eventually ruin it. I use an Arkansas stone and always have a fine stream of water running on it. the kitchen sink with the center divider is perfect for this. I also use a 1" ceramic rod dry and a diamond round steel dry. Hair splitting results. I always move the blade as is cutting a fins slice off the stone. The Japanese have some fine "waterstones" and they never use oil on them, only water. The fine metal particles just wash away instead of imbedding in the stone like when using oil.
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  • 11b6r11b6r Member Posts: 16,584 ✭✭✭
    edited November -1
    Don nailed this. Push the cutting edge into the stone, just as if you were shaving a thin slice off the stone. Ceramic rod is what I use for touchup- but if I need a quick touchup on a kitchen knife, I have been known to grab a coffee mug and flip it over. There is a small circle of unglazed ceramic where the mug set in the kiln. 3 stokes on each side of the blade, back to slicing tomatoes.
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