How to Sharpen a Kitchen Knife on a Stone video

I much prefer using a stone for sharpening knives, siccors, etc. It gives a finer and sharper edge to a steel. scissors, knives, razors and tools such as chisels and plane blades. Sharpening stones come in a wide range of shapes, sizes and material compositions. Stones may be flat, for working flat edges, or shaped for more complex edges, such as those associated with some wood carving or woodturning tools. They may be composed of natural quarried material, or from man-made material. Stones are usually available in various grades, which refers to the grit size of the particles in the stone. Generally, the finer the grit, the denser the material, which leads to a finer finish of the surface of the tool. Finer grits cut slower because they remove less material. Grits are often given as a number, which indicates the density of the particles with a higher number denoting higher density and therefore smaller particles. I use two grades in atwo step method. There whetstones made of natural materials and also those made of artificial layers of silicon carbide (carborundum) or of aluminium oxide. I prefer the Japanese stones which are used with water not oil. It is imperative to keep your knives sharp so they cut instead of mashing or sawing through the food. Never cut on a glass or ceramic surface. Cutting on wood or even plastic which is also softer helps keep your edge nice clean and sharp. Cutting on glass will literally ruin the knife's edge! Shanti/Mary-Anne

great sharpening, really that looks easy..... fOODLOVERveerpradeep

Yeah baby... I like that.... But no match for my web...

who are you planning to halaal 

Thanks for posting Vibs. That looks easy. But where can I get such a stone? Any particular oil for sharpening the knife?