How to Use a Whetting Stone
- 1). Prepare both the coarse and fine sides of the whetting stone by rubbing them with vegetable oil. Cover both sides with a paper towel and leave the stone for 15 to 20 minutes. This will allow the paper towel to absorb any excess oil.
- 2). Set the whetting stone onto a wooden cutting board with the coarse side up.
- 3). Hold the knife securely by the handle at a 20- to 22-degree angle.
- 4). Set either side of the knife's blade onto the whetting stone and continuing to hold it at a 20- to 22-degree angle, run the blade across the whetting stone.
- 5). Repeat the process of rubbing the first side of the blade against the whetting stone an additional nine times.
- 6). Flip the knife over and sharpen the other side of the blade in the same fashion.
- 7). Turn the whetting stone over to exposure the finer side.
- 8). Repeat rubbing both sides of the blade over the fine side 10 times each, once again, paying attention to hold the blade at a 20- to 22-degree angle.
- 9). Rinse the blade under cool water and carefully wipe it down with a kitchen towel. This will remove any fine shavings remaining on the knife's blade.
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