The short answer: for a kitchen knife at home, a combination stone with 1000 grit on one side and 6000 on the other does almost everything. 1000 sharpens. 6000 polishes the edge so it slices cleanly and stays sharp for longer. You only need a coarser stone (200 to 400) to repair a chip or a very neglected blade.
What grit means
Grit is the size of the abrasive particles in the stone. The lower the number, the bigger the particles and the more steel each stroke removes. The higher the number, the finer the scratch it leaves, and the smoother and sharper the edge.
Which grit does what
- 120 to 400: repair. For chips, a broken tip, or a knife that has not been sharpened in years. It removes steel fast, so use it only when you need to.
- 800 to 1500: sharpening. The everyday workhorse. 1000 raises a new edge on a dull knife in a few minutes.
- 3000 to 6000: finishing. Refines the edge left by the 1000 side. The knife glides through a tomato skin rather than catching on it.
- 8000 and above: polishing. A mirror finish. Lovely, but most home cooks will not notice the difference in the food.
Why 1000 and 6000 together
A knife sharpened only on 1000 is sharp, but the edge is slightly toothy and wears quickly. Ten strokes a side on 6000 afterwards smooth those teeth out. The result cuts more cleanly and holds its edge for weeks longer. It is the pairing most professional cooks start with, and it is why the Season Whetstone (£35) is 1000 on one side and 6000 on the other, on a bamboo base that holds it steady.
How to tell which side you need today
- The knife slides off a tomato skin or squashes it: start on 1000, finish on 6000.
- It cuts, but not as cleanly as it did: 6000 alone, a few strokes a side.
- There is a visible chip or a flat spot on the edge: you need a coarser stone first, or bring it to one of our shops.
Getting the angle right
The grit matters less than holding a steady angle. Most kitchen knives want 15 to 20 degrees a side; Japanese-style blades such as the Season S4 Chef's Knife are ground at 15. The Season Knife Sharpening Guide (£6) clips onto the spine and holds the blade at about 15 degrees, which takes the guesswork out of the first few goes. Our step by step is here: how to sharpen a knife with a whetstone.
Questions people ask
Is 1000 grit enough? It will make a dull knife sharp. Add a finer stone and the edge lasts longer and cuts more cleanly.
Can I go straight to 6000? Only if the knife is already fairly sharp. On a dull blade, 6000 polishes a dull edge.
Do I soak the stone? Most water stones want five to ten minutes in water before you start, and a splash now and then as you work.
How often should I sharpen? Two or three times a year on the stone for a home kitchen, with a honing steel in between.
Does it work on German knives? Yes, on any steel kitchen knife, Japanese or German. Not on serrated blades.
From the cooks at Season, a London cookshop since 2005. Cook like it matters.