How do you sharpen a kitchen knife on a whetstone?

Asnita Novi and interested readers “How do you sharpen a kitchen knife on a whetstone?” I submit this answer both as a user of knives and as a person who sharpens knives, including kitchen knives.
A safe knife is a sharp knife. I am constantly working on the edges of the knives and tools I use.
Every knife has a job and different jobs require different edges. Some knives are highly flexible intended for fine work such as filet or boning knives. Some knives are serrated such as bread knives. Some knives are heavy and intended for chopping such as a Cleaver. Other knives may be intended for carving, or slicing, or for nimble close work. Different knives have different edges and different edges call for different modes of sharpening.
A Chef’s knife may be a common type of knife used in a kitchen. Long straight edge used for slicing, dicing, light chopping and mincing, and scraping up and carrying your products from cutting-board to bowl or pan. We’ll discuss here the sharpening of this type of knife.
A Whet Stone is an abrasive ceramic of various “grit” or abrasiveness that is used to establish and maintain the correct angles of the cutting edge of the knife you’re sharpening.
If you are using a brand new stone, you should apply a few drops of Honing Solution before using the stone. If you’re using an old or used stone, wash the surface of the stone with warm, soapy water, rinse and allow it to dry. Then apply a few drops of mineral oil (DO NOT use vegetable oil) or Honing Solution.
Whet Stones have various degrees of abrasiveness: Course (120–180 grit), Medium (220–330 grit) and Fine (400–600 grit).
If you’re starting a very dull or even damaged blade start with Course Stone. If you’re re-sharpening a knife that has become dull with use over time, start with a Medium Stone. If you’re re-setting a sharp edge, start with a Fine Stone.
After using the stone there is a Hone (1200 grit) and a Strop Stage. More on these later.
When using the Whet Stone, you are removing metal; grinding it down into an ever-finer and finer and smoother edge. All at the same angle, the same angle (in this case) on both sides of the blade.
So, you have your blade clean and dry; your stone is prepared and you set your blade edge on the stone at the optimum angle between blade and stone.
Using a Whet Stone is all about establishing and maintaining the correct angle for the cutting edge uniformly along the entire length of the blade.
That angle is the prime consideration, so learning to hold that angle at all times and uniformly along the entire length of the blade is critical. Some stone block sets have built in angle-rests built in to preposition the blade at the correct angle before beginning your stroke. Our angle for this kitchen knife will be between 10°-20°.
Push the knife along the stone without rolling or changing the angles so as to cover the entire length of the blade. Some people have been shown to draw or even circularly-rub the blade along the stone. The idea is to remove an even amount of metal from the edge at the same angle along the entire length of the edge.
You want to repeat the same process on the opposite side so the same angle is equal on both sides. Begin with the Course or Medium stone and progress to the Fine stone. Make 8–10 passes on the first side, then an equal 8–10 passes on the other side. More passes are required on finer stones in order to achieve your desired edge.
We will use a “V” grind for kitchen knives. The V is strong and durable, very useful for kitchen knives. The Hollow grind is a convex shape and is used for deep cuts; however, it is less durable than the V. The Cannel grind which is more convex, is used for the Cleaver and it’s role In chopping.
Once your kitchen knife is sharp, you’ll want to use a sharpening steel to remove any burrs or ragged edges on your sharpened edge. You’ll move to a Hone and then perhaps to a canvas or leather Strop. A Hone polishes the edge and a strop aligns those minute imperfections on the edge.
A Sharpening Steel doesn’t really remove metal but acts more to shape the metal of your edge. How often do we see images of some chef clattering a knife up and down a Sharpening Steel? A few slow and deliberate smooth passes, again along the entire length of the blade equally and uniformly will achieve your purpose. Be careful when using the Steel, it can ruin your edge. The finer the edge, the finer your knife will cut.
Do not use a Whet Stone to sharpen a Serrated blade. You’ll need to use a ceramic rod to do that. Another long answer.
Knives are all different. Knife-steels are different. Some knives are thin and flexible. Some are long and gracefully curved. Some are thick, heavy, robust. Some are small, pointy, angular. Some steel is rather soft and hard to hold an edge; some steel is hard and is therefore hard to sharpen.
This Quora question is a simple one; but the answer is more complex and drawn-out than even what I’ve included here. I recommend you do some research and practice, practice, practice . Try different stones and hones. Learn different grinds for different knives and cutting purposes.
There is no one, single, simple answer that will fit every knife. Sharpening knives takes time, patience and practice. It takes figuring-out. When you boil it all down and skim off-the-top, what you’re left with is: “Sharp is sharp and not-sharp is dull.” You will be your own judge-and-jury every time you pick up that knife; and, if it’s not-sharp, sharpen it.

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