If you want to determine if you are sharpening at the same angle that the blade already has, try this easy trick. Mark the edge bevel with a magic marker. Then go ahead and do a stroke or two on the stone (or take a stroke with your Lansky, or whatever). Now pick the knife up and look at the edge. <br /> <br />A particular gentle and effective way of sharpening knives is to maintain their edge using a whetstone. WÜSTHOF whetstones consist of a high-quality combination of various abrasive grits. The stones have two different sides: One with a fine grit and the other with a coarse grit. <br />Use the coarse side of the whetstone to grind away any roughness. <br />This is the pre-sharpening stage. Use the fine side to give the knife its sharpness - this is the fine sharpening stage - and to polish the edge. <br />The finer the grit of the stone, the finer the edge. <br /> <br /> <br />Tips: <br /> <br />Always sharpen in the same direction, whether it's front-to-back or back-to-front. <br />Despite what its name might suggest, keep your whetstone dry. Using oil or water on a whetstone traps tiny metal particles in the liquid, which in turn produce a more ragged edge than when using a dry stone. <br />Don't believe the hype about knives that supposedly "never need sharpening." Cutting produces friction, and friction causes a knife's edge to lose its sharpness. There's no avoiding the laws of physics. <br /> <br />For best sharpening stone follow : http://sharpeningmaster.com/how-to-use-sharpening-stone/
