Mastering Knife Sharpening with Japanese Water Stones

How many knives do you own? For most of us, the answer is quite a few, whether they’re found in the kitchen, bug-out bag, or on your person. Now, a more important question: can you sharpen them correctly without relying on an electric grinder or your local cutlery store? Keeping your knife sharp is essential for both safety and efficiency, whether you're at home or in an expedition base camp. In this guide, we'll use a technique taught by renowned bushcraft instructor Ray Mears to walk you through the process of knife sharpening with Japanese water stones to maintain your knife's edge.

This technique works especially well with a flat or scandi grind. If you are uncertain as to what grind your knife has, you can use our grind guide for reference. Although a blade with a secondary bevel can be sharpened using Japanese water stones, it requires a steadier hand, and a lot of practice. For sharpnening secondary bevels, most people find it easier to use a sharpener where they angle can be adjusted mechanically, like the Cold Steel Benchtop Sharpener found in this article. But for flat and scandi grinds, you can follow along with Ray Mears to ensure your knife stays in top condition.

Above: Ray Mears shows off the mirrored polish on a freshly sharpened blade.

Step-by-Step Knife Sharpening Process:

Step 1 – Soak the Stones:

• Begin by soaking your Japanese water stones in water for 5 to 10 minutes to saturate them fully.

Step 2 – Prepare the Stones:

• Use three different grits for optimal sharpening:

– Coarsest Stone (800 grit): Start with this stone to shape the edge.

– Medium Stone (1200 grit): Use this to refine the edge.

– Fine Stone (6000 grit): This stone polishes the blade for a razor-sharp finish.

• Secure the stones on a flat surface using a clamp with rubber feet to prevent slipping. If you do not have a dedicated clamp, a moist placing the stone on top of a moist washcloth or towel will help keep the stone in place.

Step 3 – Sharpen the Knife:

• Starting with the 800 Grit Stone:

– Keep the stone wet during use.

– Lay the knife flat on the stone and tilt it until the edge bevel is flat against the surface.

– Slice across the stone, maintaining the bevel flat, for about 8 strokes in one direction.

– Turn the blade over and repeat the process in the opposite direction.

– Finish with 8 alternating strokes to ensure an even edge.

Step 4 – Special Attention to the Main Carving Edge:

• On the 2-3 inches of the blade closest to the handle, run it over the water stone 4 times in each direction. This will ensure the part of the blade most often used for carving will be sharp.
• Finish with 4 alternating strokes.

Step 5 – Repeat with the 1200 Grit Stone:

• Follow the same process as above until the edge is flat and free of light spots. “Light spots” simply refers to any light reflecting off the edge, indicating a surface of the edge that is not even with the surrounding edge.

Step 6 – Finish with the 6000 Grit Stone:

• Create a slurry on the top of the stone using a nagura stone. The slurry helps to polish the blade.
• Follow the same sharpening process, ensuring a beautifully polished edge.

Step 7 – Polishing:

• Use the slurry from the 6000 grit stone to polish the blade's surface, removing any stains or rust. Take care not to run your fingers along the blades edge since it should now be razor sharp!

Step 8 – Final Touches:

• Stropping the Edge:

– Use the inside of a belt, or a dedicated strop to strop the edge, removing any microscopic burrs. Drag the knife with the edge facing away from the belt, giving it 50 strokes.

• Honing the Edge:

– For an extra sharp edge, lightly run the blade across a ceramic rod or even the edge of a vehicle window about 10 times.

Above: The black streak running through the slurry of the 6000 grit Japanese whet stone is actually metal particles being removed from the blade.

Knife Sharpening with Japanese Water Stones Recap

• Soak stones in water for 5-10 minutes.
• Use 800, 1200, and 6000 grit stones.
• Secure stones with a clamp to prevent slipping.
• Sharpen the knife in 8-stroke increments per direction.
• Alternate strokes to maintain a true edge.
• Create a slurry with a nagura stone for fine polishing.
• Strop the edge using a belt for a perfect finish.
• Use a vehicle window edge for additional sharpening.
• Polish the blade to remove stains and rust.

If you’re not 100% sure about your knife sharpening technique, do yourself a favor and watch this video from bushcraft expert Ray Mears. He goes over the basics of using a whetstone, a strop, and even the edge of a car window to get a blade perfectly sharp.

Above: Watch the knife sharpening demo Ray Mears gives utilizing Japanese water stones.

Additional Tips:

• Always keep your fingers away from the edge during sharpening.
• A carbon steel blade, like the one shown in the video, can stain and rust, so polish it regularly.
• Test the sharpness by slicing through paper or gently shaving hairs from your arm.

By following these steps, you can maintain your knife in the best condition possible, ensuring it's always ready for use.

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