Learn the easiest way to sharpen your kitchen knives with a whetstone. In this step-by-step guide, we will show you how to achieve razor-sharp edges safely and confidently.
Sharpening your knives at home might sound like a job for the professionals - but with the Season Whetstone and a little know-how, it becomes one of the most rewarding kitchen rituals. In this newly updated video, we will walk you through every step to bring your chef’s knife (or your favourite Japanese blade) back to its best.
You’ll learn how to use the Season Whetsone with confidence - from soaking the stone and finding the right angle, to knowing when to switch sides. We cover how to sharpen both Western and Japanese knives, along with expert tips for keeping your edge sharper for longer.
We’ve created this new version because our first knife-sharpening video became something of a cult favourite - clearly, we’re not the only ones who find this quiet, meditative skill so satisfying. Whether you’re restoring a neglected blade or giving your favourite knife a quick tune-up, this guide will help you get it right.
How to Sharpen Your Knife with a Whetstone: Step-by-Step Guide
Sharpening your knives at home can feel intimidating, but with a whetstone and a little guidance, it’s surprisingly satisfying. Follow these steps to get your chef’s knife or Japanese blade razor-sharp using your Season whetstone.
Step 1: Soak Your Whetstone
Soak your Season whetstone in water for at least 30 minutes before sharpening.
Start with the lower-numbered side (1000 grit) to do the main sharpening. Higher numbers are finer and used to finish.
Step 2: Prepare for Sharpening
Keep your whetstone moist while sharpening by sprinkling a little water on the surface.
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Knife angles:
Japanese knives: lower angle (10-15°)
Western knives: higher angle (17-20°）
Sharpening technique:
Take your knife and place two fingers on the base of the blade where you’re sharpening.
Hold the blade away from you at roughly an 11 o’clock angle.
Move the knife up and down with moderate pressure, around 5-10 times on that section.
Slide your fingers along the blade and repeat 5-10 times per section until you reach the tip.
For the tip, gently pull the knife up and back toward you with light pressure.
Pro tip: If you want to ensure the perfect angle every time, we recommend using the Season Sharpening Guide.
Checking your progress:
Touch the edge carefully. If you feel a tiny burr (slight friction), that side is ready. If it’s completely smooth, keep working on that side.
Step 3: Flip and Sharpen the Other Side
Flip your knife and find the correct angle for this side.
Repeat the same process: two fingers on one section, 4–5 up-and-down motions per section, using gentle pressure this time.
The edge should feel smooth and even when ready.
Step 4: Fine-Tune with the Finer Grit
Flip the whetstone to the higher-numbered/finer grit (6000 grit).
Lightly run the blade up and down 5 times per side.
Flip and repeat on the other side.
Step 5: Polish on the Leather Strop
Place your knife on the coarser side of the Season leather knife strop.
Drag the blade toward you three times in one section, then move along the blade and repeat.
Finish by dragging the full blade across the leather for a polished, razor-sharp edge.
