[EN] How to Sharpen a Knife on a Whetstone | 400–8000 Grit + Leather Strop | Rudy Sharpens

How do you sharpen a kitchen knife on a whetstone? 🔪 In this video, I sharpen two knives using two double-sided waterstones: 400/1000 and 3000/8000 grit. Finally, I finish the edges on a leather strop. WHAT DO THE GRIT NUMBERS MEAN? • 400 — for very dull edges and minor damage. For a slightly dull knife, you can start at 1000. • 1000 — for basic sharpening. • 3000 — for refining the edge after sharpening. • 8000 — for a very fine finish and polishing. Not always necessary for everyday cutting. • Leather strop — for the final finish and removing any remaining burr. PREPARATION AND SOAKING Check the instructions for your stones. Not every waterstone needs soaking! Soak stones designed for soaking for the time specified by the manufacturer. For “splash and go” stones, simply wet the surface. The grit number alone does not determine whether a stone needs soaking. Do not leave your stones soaking overnight. SHARPENING STEP BY STEP 1. Place the stone on a stable, non-slip base. 2. Maintain a consistent angle that matches the knife’s factory edge. For many double-bevel kitchen knives, this is approximately 15–20° per side. 3. Work along the entire cutting edge, from heel to tip, sharpening each side of the knife in turn. Keep the stone’s surface wet. 4. On the first stone, raise a small burr along the entire edge, then switch to the other side. 5. Progress to finer grits, reducing the pressure. Rinse the blade between stages to avoid transferring coarser abrasive particles. 6. Finish with light, alternating strokes to minimise the burr. 7. On the leather strop, move the knife with the spine leading and the cutting edge trailing, so the edge does not cut into the leather. Use minimal pressure. 8. Test the sharpness on a sheet of paper — never on your finger! Keep the hand holding the paper out of the blade’s path and try to slice smoothly through the paper’s free edge. A well-sharpened knife should cut cleanly without snagging or tearing. Never slide your finger along the cutting edge. CLEANING, DRYING AND STORAGE After sharpening, wash the knife and dry it thoroughly. Rinse the stones with cool water and remove any residue with a soft brush or sponge. Only use detergent if the manufacturer allows it. Remove the stones from their holders and let them air-dry thoroughly in a well-ventilated place, with air reaching both sides. Drying may take several days — a dry surface does not mean the inside is dry. Do not dry the stones on a radiator, in an oven or in strong direct sunlight. Do not seal damp stones in a box or place them on a wet wooden base — trapped moisture encourages mould. Dry the base separately as well. Do not soak the leather strop. Before the next sharpening session, check that the stones are flat. Flatten any worn surfaces with a suitable flattening plate. 🔪 RUDY’S KNIVES ARE SHARP — READY TO SLICE WITH EASE! 🎬 Video edited in CapCut. 👍 If you found this video helpful, give it a like and subscribe to Rudy’s channel! #KnifeSharpening #HowToSharpenAKnife #Whetstone #Rudy