Whetting a blade comes from the Old English word for sharpen, and it is only with a whetstone that you will get a truly sharp blade. Turn off that grinding wheel and pick up the stone, because if you want a perfect edge, you need the tricks below.
First off, if you're going to spend half an hour sharpening your blade, don't go sticking the edge into the cutting board at the end. But apart from that, this is an excellent lesson in proper blade sharpening, and it will result in an excellent edge every time, as demonstrated by the paper and the tomato at the end.
This method can be applied to nearly any knife blade, the only thing that will change is the angle at which you sharpen your blade.
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Then finish with a leather strop
high grit sandpaper will not only sharpen but will put a slight shine on the blade. im talkin about 800 and above wet/dry sand paper
Yep chris, stroping is the real key
Yeah, I do this with all my chef’s knives.
Samuel Aylestock
Isidro Garcia
Chris these wet stones you speak of were can one purchase said stone