How to Hand Sharpen Full-Bolster Knives on a Whetstone, by Cutlery and More on YouTube. 9 min 13 s.
- Video length
- 9 min 13 s
- Time to do it
- 20 minutes
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Soak your whetstone in water for about 10 minutes if it is a water stone. Set it on a damp towel or non-slip base so it cannot slide.
Find the sharpening angle by laying the blade flat on the stone, then lifting the spine about 15 to 20 degrees. Keep that angle for every stroke.
Start on the section of blade in front of the bolster. Place the edge on the stone at your angle and push the blade forward and across, as if slicing a thin layer off the stone.
Work in small sections along the blade, from heel to tip. Overlap each pass slightly so you cover the whole edge evenly.
Keep the bolster clear of the stone. If the thick bolster rides up on the stone, the edge behind it never touches, so angle the blade so only the edge contacts.
Sharpen one side until you feel a slight burr along the opposite edge. Run a fingertip across the edge from the spine side to feel it.
Flip the knife and repeat the same angle and stroke count on the other side until a burr forms there too.
Remove the burr with a few very light, alternating passes on each side. Use less pressure than before.
Rinse the blade and dry it. Test the edge on a tomato or sheet of paper. Repeat the light passes if it still drags.
Tips and common mistakes
Keep the angle steady rather than pressing hard. A consistent angle sharpens better than force.
The bolster is the common trouble spot. Check that the edge just behind it gets the same attention as the rest of the blade.
Soak water stones fully and add water as you go so the stone does not dry out and clog.
Feel for the burr with a light touch across the edge, never along it, to avoid cutting your finger.
Questions
Why is a full bolster hard to sharpen?
The thick metal block sits between the blade and handle and stops the heel of the blade from reaching the stone at the normal angle. You sharpen the blade in sections and keep the bolster off the stone.
What angle should I use?
About 15 to 20 degrees per side works for most kitchen knives. Pick one angle and keep it for every stroke on both sides.
How do I know when the knife is sharp?
A burr forms along the opposite edge as you sharpen. Once you remove it with light passes, the knife should slice a tomato or paper cleanly.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
