Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any good tips for improving my sharpening skills?

share|improve this question
    
Great question -- I'm in a similar boat! I can get my Japanese knives pretty sharp on the stone, but I can get my European knives much sharper. Embarrassing, as the whetstones are Japanese! – Harlan Jul 12 '10 at 1:42

Learn from the masters :)

http://www.youtube.com/watch?v=q5opGmTnaxg&feature=related

http://www.fine-tools.com/G10002.htm

http://www.youtube.com/watch?v=qZj0I3mpBGg&feature=related

share|improve this answer
    
Note that the third link is in Japanese :/ – Joel in Gö Jul 15 '10 at 20:05

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.