Sharpen your knife for your kitchen easily using Whetstone Sharpener

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.

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.
Use the coarse side of the whetstone to grind away any roughness.
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.
The finer the grit of the stone, the finer the edge.


Tips:

Always sharpen in the same direction, whether it's front-to-back or back-to-front.
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.
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.

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