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Video guide on knife sharpening using Japanese Suehiro SKG whetstones. We demonstrate sharpening a double-bevel knife (AUS-8 steel) and a single-bevel Deba knife (Shirogami steel) — step by step, simple, no unnecessary theory. Suitable for beginners.
Knife Sharpening Video on Suehiro SKG Whetstones
By popular request, we recorded a detailed video on sharpening knives with Japanese whetstones. The Suehiro SKG series are professional stones with a stable abrasive surface, suitable for both home and restaurant use. The video covers two practical examples: a double-bevel kitchen knife in AUS-8 steel and a traditional Japanese Deba knife in Shirogami steel.
How to Sharpen a Double-Bevel Knife: Step-by-Step
- Soak the Suehiro SKG 1000 whetstone in water for 5–10 minutes until fully saturated
- Place the stone on a non-slip base or a damp towel
- Lay the blade on the stone at a 15–17° angle — control the angle with two fingers on the blade
- Push the knife away from you with light pressure, pull back without pressure. 20–30 strokes per side
- Check for a burr on the opposite side — this signals it's time to flip the knife
- Repeat on the other side, maintaining the same angle and stroke count
- Finish on a 3000–6000 grit stone — 10–15 light strokes per side
- Test sharpness: the knife should cut paper or a tomato under its own weight
How to Sharpen a Single-Bevel Knife (Deba, Yanagiba)
- Soak the Suehiro SKG 1000 stone in water for 5–10 minutes
- Place the beveled side (cutting face) on the stone — the angle is set by the bevel itself
- Sharpen the beveled side with forward strokes: 30–40 passes until an even burr forms
- Flip the knife with the flat side (ura) against the stone — lay the blade completely flat, no angle
- Make 5–7 light strokes to remove the burr — no pressure
- Repeat the finishing pass on a 3000–6000 grit stone for a mirror-polished edge
Knife Sharpening Angles: Reference Table
| Knife Type | Angle Per Side | Example |
|---|---|---|
| Ultra-thin: razors, surgical instruments | under 10° | Straight razor |
| Precision cutting of soft materials | 10–15° | Fillet knives, yanagiba |
| Japanese kitchen knives | 15–17° | Santoku, Gyuto, Nakiri |
| European kitchen knives | 17–22° | Chef's knife, utility |
| General purpose, outdoor, hunting | 20–25° | Folding knives, bushcraft |
| Heavy-duty, chopping | 25–45° | Cleavers, machetes |
What You Need for Home Sharpening
- Suehiro whetstones — base sharpening (1000) + finishing (3000–6000)
- Sharpening stones — full catalog of brands and grit levels
- Honing rod or ceramic rod — for maintenance between sharpenings
- Non-slip base or a damp towel
- Japanese Kanetsugu knives — ideal for sharpening practice
Prefer not to sharpen yourself? NOJARO customers get 30% off professional sharpening service.
Frequently Asked Questions About Knife Sharpening
Which whetstone should a beginner choose?
Suehiro SKG 1000 — the optimal grit for base sharpening. Then add a finishing stone at 3000 or 6000 grit for edge polishing.
How often should you sharpen a kitchen knife?
With daily use — once a month. With occasional use (2–3 times a week) — every 2–3 months. Between sharpenings, use a honing rod for maintenance.
Can you sharpen stainless steel knives on whetstones?
Yes. Suehiro whetstones work with all steel types: AUS-8, AUS-10, VG-10, SG2, carbon steels (Shirogami, Aogami), and Damascus.
What sharpening angle for a Japanese knife?
15–17° per side for double-bevel knives (Santoku, Gyuto). For single-bevel (Deba, Yanagiba) — the angle is set by the bevel, typically 10–15°.
How long does it take to sharpen one knife?
10–15 minutes for an experienced user. For a beginner — 20–30 minutes. Speed improves with practice.
