We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation.

We Tested the Best Sharpening Stones for Transforming Your Dullest Knives

Turn your well-used kitchen knives into efficient blades with these tools.

a person sharpening a knife using the King Whetstone Starter Set placed on a counter
Photo:

Allrecipes / Nick Simpson

Like wine connoisseurs, those skilled with a sharpening stone can delve deep into the details, expounding on angle, pressure, stroke technique, and terminology. Using a sharpening stone correctly does take some practice, but once you become more comfortable, the process can be rhythmic and relaxing.

Most sharpening stones, also called bench stones or whetstones, are moistened with water or oil so that an abrasive slurry forms as you run a knife across the surface. It’s actually this soft, gritty paste that sharpens and polishes the blade. A slightly curved lip of metal, called a burr, wire edge, or beard, forms on the just-sharpened side, setting the new edge.

As you shift to increasingly finer stones, the slurry polishes off the burr and the blade becomes so sharp that you can cut tomatoes and onions into ultrathin, translucent slices, just like a pro chef. Best of all, a stone-sharpened knife can hold its edge for months with proper knife care and regular honing. To find the best sharpening stones for your collection of kitchen knives, we tested 20 different models.

About Our Tests

We started by establishing the dullness of several different knives by cutting through a piece of paper, a carrot, and a ripe tomato. We followed the manufacturer’s instructions for preparing the whetstones and then started sharpening, progressing from the coarsest to the finest grit. After each round of passes, we measured the blade’s tip, middle, and heel using the Brubacher Edge Sharpness Scale, a standardized method of quantifying knife sharpness. Once within the target window, we repeated the paper, carrot, and tomato cuts to check the stone’s effectiveness.

Each sharpening stone was rated on the following attributes:

  • Ease of Use: How helpful are any included instructions? Is the whetstone easy to use and beginner-friendly? How stable are the stones while sharpening?
  • Design: Is the whetstone made of natural or synthetic material? Does it feel durable and well-made, with a range of useful grit options? Do any accessories make sharpening safer and more user-friendly? Is the whetstone size compatible with a chef’s knife?
  • Performance: How quickly does a slurry begin to collect? How many strokes are required on each side to create and smooth the burr, and to get the knife as sharp as possible?

Why It’s Great: Durable dual-sided water stone; handles touch-ups with ease; quickly creates ultrasharp edge

Grain of Salt: Slightly short for chef’s knives; no flattening stone included

The King Whetstone Starter Kit contains the essential tools to keep kitchen knives sharp through years of use. The two-sided stone comes with a plastic base that is stable enough to sit directly on the counter, so there’s no need for a damp towel to prevent sliding. The 1,000-grit texture keeps a knife in good shape and, with bonus passes, lets you realign the rounded edge of a dull blade. Once you reset the knife’s geometry, the 6,000-grit side polishes the edge until it cuts nearly translucent tomato slices.

We used our favorite chef’s knives to test the sharpening stones, and most were a little long for this set, making fluid strokes difficult. Even after the blade’s middle was sharp, the heel and tip needed extra passes for consistent results along the whole edge. Still, just two rounds of strokes created a sharper edge than on any of the other stones we tested. The included angle holder helps keep the slope precise with every pass.

The kit doesn’t contain a flattening stone, so the manufacturer gives instructions for smoothing the surface with waterproof sandpaper. It does include a soft cloth for wiping away grit and metal particles.

The Details: 1,000 and 6,000 grit; dual-sided synthetic water stone with accessories; 2.6 x 1 x 7.3 inches

Why It’s Great: Full range of grits; includes strop and flattening stone; lock-on angle holder keeps strokes consistent

Grain of Salt: Stones feel short for most kitchen knives; some grits seem similar

A whetstone forms the core of a sharpening kit, but other tools aid the process. This Kerye set includes all of those pieces: 400- to 8,000-grit water stones, a sturdy bamboo base, an angle guide for precise strokes, cut-resistant gloves for protection, a strop for edge polishing, and a smoothing stone to level the whetstones’ surface.

The whetstones will sharpen almost any kitchen blade, including ones that need lots of metal removed to repair a broken tip or multiple deep nicks (although you may still want to take those to a professional knife sharpener until you get the hang of using stones). In tests, some grits were quite similar despite their labeling, but had no issues transforming knives from dull to supersharp while progressing up the grit scale.

The stones were 2 inches shorter than the chef’s knife we were sharpening, making the angle guide particularly helpful in keeping strokes even. It clips onto the backside of the blade and stays in place the entire time, so the angle stays constant even as you switch between the blade’s sides. Rubber on the base’s bottom and holders that fit into it help prevent the stones from shifting.

The Details: 400, 1,000, 3,000, and 8,000 grit; two dual-sided synthetic water stones with accessories; 2.36 x 1.1 x 7.08 inches

Why It’s Great: Complete beginner setup; well-crafted synthetic water stones; informative user guide; good value

Grain of Salt: Stones could be longer; surface must be remoistened often

If you’re new to using a whetstone, this kit has everything you need to learn how to successfully sharpen your knives. The two double-sided stones have grits ranging from 400 to 8,000 and a strop hones the blade edge, so you can tune up even your dullest blades until they chop carrots with ease. Water stones are soft enough that, over time, a hollow forms down the center. This kit includes a correcting stone to rub down and level out the high points.

One of the biggest challenges when learning to sharpen on a whetstone is maintaining a consistent angle. This set’s angle guide snaps onto the knife’s spine, so you get it right every time. A rubber-backed base and holders keep the stones securely in place as you work. The stones are a bit short for everyday knives but a nice size for smaller blades and scissors. The detailed user guide, complete with diagrams and a how-to video link, gives easy-to-follow instructions for sharpening all of these tools.

The well-made stones feel likely to stand up to extended use but struggle to hold water and the developing slurry. We recommend rewetting the stones often, even after a full soaking.

The Details: 400, 1,000, 3,000, and 8,000 grit; two dual-sided synthetic water stones with accessories; 2.2 x 1.1 x 7 inches

Why It’s Great: Organizes all components in one case; protects the stone in storage; stone fits base perfectly

Grain of Salt: Short stone sharpens belly faster than heel and tip; instructions could be more beginner-friendly

Properly caring for and storing whetstones extends their useful life, so Cangshan’s kit includes a storage case to organize the accessories and protect the stone while it’s packed away. The case holds the water stone and base, angle guide, double-sided strop with polishing compound, cut-resistant gloves, and knife blade oil that, along with the included cleaning cloth, minimizes corrosion after being wiped on the sharpened blade.

The durable stone has 1,000- and 6,000-grit sides to start reshaping a blade and then fine-tuning its cutting edge—and the strop puts on a final polish. The bench stone is a little short to pass under an entire 8-inch chef’s knife in even strokes, with the center of the blade sharpening more quickly than the rest, but giving the tip and heel extra attention improves the balance. The stone fits snugly in the base but the wooden frame tends to slide once wet, so set it on a towel before you start.

The included instructions break down the effects of sharpening, but a how-to guide or video of the movements needed would be helpful. With the correct motions on the stone, a sharpened knife glides through paper and cuts effortless tomato slices.

The Details: 1,000 and 6,000 grit; dual-sided synthetic water stone with accessories; 2.36 x 1.1 x 7.1 inches

Why It’s Great: Long stones for heel-to-tip strokes; builds up a slurry quickly; includes detailed instructions

Grain of Salt: Base could be sturdier; tri-stone setup rocks while sharpening

Unlike water stones, this professional kit from Norton uses oil to keep the stones from clogging up while sharpening the blade. Instead of soaking the bench stones in water and then continually wetting them, the base holds the oil in a reservoir, saturating the stones so that the slurry starts to collect straight away. To move from the coarsest to the finest grade, you simply rotate the handle until the next stone appears, ready to use.

Made of silicon carbide, these stones are harder than most water stones. They also felt very well-constructed in tests. At 8 inches, they match the length of a standard chef’s knife for even sharpening without concentrating on the point and heel.

The plastic base contains most of the mess that results from using oil but could be more durable. It also lets the stones rock back and forth, requiring practice and a steady hand to use effectively. A locking mechanism would be preferable to keep the stones stable and the kit more beginner-friendly. The set does include extensive instructions to help those new to using an oil stone, as well as sharpening oil and an angle guide.

The Details: Fine, medium, and coarse grit; three synthetic oil stones with accessories; 2 x 0.375 x 8 inches

Why It’s Great: Compact for on-the-go maintenance; completely stable on a countertop; ideal for frequent polishing

Grain of Salt: Prone to nicks; fine side better quality than coarse one

If you already keep your knives in great shape, this simple kit—water stone, base, and angle guide—fits in a tidy box that can stay in easy reach in your kitchen or even travel with you for touch-ups. The bamboo base has nonslip rubber on the bottom and a silicone holder for the bench stone, keeping everything rock-steady as you sharpen. The entire setup could be longer to make sharpening standard kitchen knives easier, but the length keeps it compact and portable.

The stone, which has coarser and finer sides, tucks firmly inside the base. During testing, the slurry built up so quickly on the 1,000-grit stone that it made a sludgy mess. The material is soft enough to nick along the edges. so you’ll want to add a flattening stone to the kit if you will be using this coarse side regularly.

We were happier with the 6,000-grit stone, which can hone a cutting edge amid everyday use. You’ll get the best results from this side if you sharpen frequently before the blades become dull and need a completely new edge. The price might attract beginners, but the limited instructions are aimed at experienced whetstone users.

The Details: 1,000 and 6,000 grit; dual-sided synthetic water stone with base and angle guide; 2.4 x 1 x 7.1 inches

Why It’s Great: Holds water well; full range of grits; helpful illustrated instructions

Grain of Salt: Significantly shorter than a chef’s knife; blade center gets sharper than tip and heel

This set’s aluminum oxide stones and accessories resemble others we tested but stand out for their ease of use. The range of grits lets you start from scratch with a new edge and helps hone sharp knives. The illustrated instructions cover each of the kit’s components and give helpful tips for establishing sharpening skills.

The heavy two-sided water stones fit in a bamboo base with a nonslip top and bottom for safe, stable use. They hold water well, a key feature while building up the slurry that actually sharpens a knife’s cutting edge. Two additional stones, a stone corrector and a flattening stone, help to level out the whetstones and remove scratches and filings. The kit also includes a leather strop and angle guide.

In tests, the chef’s knife was 2 inches longer than the bench stones, so it took more passes than expected to get the tip and heel as sharp as the middle of the blade. The blade easily sliced carrots and tomatoes at its incredibly sharp center, but a piece of paper still tore a bit while slicing at the heel and tip.

The Details: 400, 1,000, 3,000, and 8,000 grit; two dual-sided synthetic water stones with accessories; 2.9 x 1.1 x 7.1 inches

Our Takeaway

We were able to create the sharpest edge with just two rounds of strokes on the 1,000-and 6,000-grit stones in the King Whetstone Starter Kit. If you need a wider range of stones to create a new edge or repair a damaged tip, we recommend the Kerye Professional Japanese Whetstone Sharpener Stone Set, which also includes a strop, flattening stone, and cut-resistant gloves.

How to Pick the Right Sharpening Stone

Grit

Water stones come in various grits, and the ones you need depend on the state of your knives. Extremely dull knives need to be run over low-grit stones to quickly set a new edge; you may be able to make this happen with a midlevel grit, but it will take more time. Around 1,000 grit is the workhorse stone, the one you’ll probably spend the most time using, while the highest-grit stones create a polished finishing edge.

Oil stones are typically graded from coarse to ultrafine, rather than with grit numbers, but the sequence remains the same: start with the coarsest stone and work up to the finest one for a sharp, smooth blade edge. For a mirror-like finish, use a leather strop after you’ve run through all of your stones.

Type

Water stones need to be wet while you work, so you’ll want a tap or container of water handy. Soaking the stones before you begin gives you a jump-start on creating the knife-sharpening slurry. Oil stones work in the same way but absorb mineral oil, sometimes labeled as honing oil. Use food-grade mineral oil—rather than cooking oil or motor oil—on these bench stones.

Dual-sided stones and tri-stones, which have three grades of stones attached to a rotating triangular core, expand your grit range while minimizing storage room and cost, making them an affordable starting point. Single-grit stones tend to be thicker, wider, and long enough for full-blade strokes, making them worth their higher cost once you commit to sharpening on stones.

Ease of Use

It’s important to keep a sharpening stone stable while you work, so many kits come with a nonslip base that keeps the stone from sliding on the countertop as you apply pressure. You’ll also need consistency as you repeatedly pass the knife over the stone. A guide that keeps the knife at a constant angle, usually 15 to 20 degrees, can be crucial until you get the feel for how to tilt the blade. Other safety features, like cut-resistant gloves, can make working with a whetstone more comfortable.

While it’s tempting to choose small stones that need less storage room, the longer the stone, the easier it is to run the entire length of a blade over the surface. A stone that’s at least 8 inches long lets you quickly and consistently sharpen your go-to kitchen knives, especially long carving and slicing knives.

The Leftovers: Other Sharpening Stones We Tested

The AccuSharp Deluxe Tri-Stone System uses three materials—coarse diamond, medium aluminum oxide, and fine ceramic—to sharpen blades, all without the mess of water or oil. In tests, the base felt completely stable, but the block tilted while in use, which could make sharpening harder for beginners in particular. The block length was also too short to sharpen 8- and 10-inch chef’s knives with a full range of motion, making this set seem better suited for a workshop than a kitchen.

We liked the simplicity of the Wüsthof Gourmet Tri-Stone Sharpener: just a three-stone block, base, and squeeze bottle to minimize mess as you lubricate the stones. You manually lift and replace the stones in a solid wooden base, but this still didn’t eliminate the back-and-forth motion we encountered with self-rotating tri-stone setups. The length is fine for paring or 6-inch utility knives, but too short to efficiently sharpen full-size kitchen blades.

In tests, we found the Sharp Pebble Premium Knife Sharpening Stone highly durable and would expect it to hold up to years of use. The entire setup is about 7 inches long, including the nonslip base, so we struggled to run an entire chef’s knife blade along it with a smooth stroke. Even the coarser grit of the dual-sided bench stone needed a lot of water to stay hydrated, making it hard to maintain an abrasive slurry.

Common Questions

How do you use a sharpening stone?

Stones are a type of knife sharpener, and in order to sharpen a knife on a whetstone, you need to prep it with water or oil as instructed by the manufacturer. For example, low-grit water stones often need to be submerged for at least 15 minutes until water pools on the stone’s surface. Start with the coarsest, lowest-grit stone and progress to the highest grit as you sharpen each knife.

Stabilize the stone in its nonslip base or on a dampened folded towel, with its short end parallel to the counter edge, and wipe the knife clean. Take the same number of strokes on each side of the knife, using the stone’s full length to make even contact along the entire length of the blade and remoistening as needed. For every stroke, consistent pressure and angle are key: An even 4 to 6 pounds of pressure and a 15-degree (the angle of a matchbook) to 20-degree angle are standard for kitchen knives. The strokes can sweep away from your body or straight back and forth, from heel to tip, or they can go backward, from tip to heel. Reduce the stroke count gradually until you’re down to one per side. Wipe the grit from the knife, move to the finer stone, and repeat the process.

How do you clean a sharpening stone?

As you sharpen a knife, a gritty slurry forms and small flecks of metal stick to the whetstone. These can be washed from a water stone with running water. If they persist, wipe the stone down with honing or mineral oil. This oil can also be used to clean oil stones; a degreaser can remove the oil if a stone becomes overloaded.

After you’ve finished cleaning a stone, wipe it dry with a cloth to remove any remaining grit. Then, let both air-dry completely before packing the stone away, preferably in a case or wrapped in the drying cloth. Store your sharpening tools in a dry place.

Over time, valleys and ridges form in a water stone’s surface and need to be smoothed out so that knives touch the entire stone evenly. A coarse flattening stone with V-shaped grooves, tackles this job quickly and effectively. Another smoothing stone, called a stone fixer or correcting stone, can remove high spots and level warped areas on a soft whetstone. On fine-grit finishing stones, a smoothing stone also helps to remove metal particles and create a slurry, so you’ll sometimes see it marketed as a “cleaning stone.”

Can you sharpen kitchen shears with a sharpening stone?

Sharpening stones are ideal for kitchen shears and scissors—once you take the blades apart. You may need to remove a screw or nut to get them separated, but it’s worth doing to access the interior blade and ensure you don’t poke yourself with the opposite side.

Once the shears are in two pieces, look closely at the blades. One side likely has a wider bevel than your kitchen knives, with an obvious angle you should hold it at as you pass each blade over the stone. Sharpen the flat, inside surface of each blade first and then the beveled cutting edge. Once you reassemble the scissors, snip them together a few times to make sure they’re functionally tight and to hone the cutting edge.

What is a sharpening stone made of?

Most modern whetstones are made of synthetic materials, including all of our favorites. Abrasive materials like aluminum oxide or silicon carbide are held together by a binder, one that is typically harder for oil stones and softer for water stones. Arkansas-mined novaculite has long been the main natural material for whetstones. You can also find stones made of industrial-grade diamonds or ceramic particles that are bonded together.

Why Take Our Word for It?

Julie Laing has been a writer and editor for 25-plus years, focusing on original recipes, kitchen tools, and the stories around them. She is the author of “The Complete Guide to Pickling,” the Flathead Beacon food columnist, and a reviewer and recipe developer for numerous other publications. Julie first started using a whetstone as a teenager, sharpening the knives she used while making oboe reeds. As her passion transitioned from music to food, her sharpening tools moved into the kitchen. Chopping hundreds of pounds of tomatoes, onions, apples, and other homegrown produce each year has cemented her appreciation of wicked-sharp blades.