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Sharpening Stone Grits

There are three major sharpening stone grits to focus on here. In my opinion, all blades can be sharpened with one of these sharpening stone grits.

Many have asked how to sharpen your knives in the kitchen. Well, just keep reading. These tips are applicable to kitchen knives as well.

Sharpening Stone Grits – Huge Inventory

The first category is definitely the most severe. Is your knife chipped, did the tip snap off or is it so dull that slicing butter would present a challenge? The best grit for you is a course grit stone. But, be prepared for quite a bit of work. It is always takes while to put a blade back on a chipped knife.

The second category is where most of all knives reside. The blade is dull and needs a good working to get it sharp again. You definitely need a medium grit sharpening stone, rod or steel. The medium grit will allow you to put a very good blade on your knife without sharpening away too much of the actual blade steel. Usually, you can stop here with the medium grit.

Finally, this is for those who want to be able to shave with their knives. The fine grit stone is more of a finishing instrument. It really isn't necessary to go this far as many folks can get a very near razor sharp edge with a medium grit. However, if you want that perfect edge, this is the grit for you.

Don't try to sharpen a dull knife with a fine grit stone or you will be working for days straight with no progress. Go ahead and work it over with your medium grit. Once you get it pretty sharp with that, move on to the fine grit.