Whetstones and sharpeners serve different purposes. A whetstone lets you properly shape, thin, and refine the entire edge of your knife—giving you lasting sharpness. A sharpener, on the other hand, is mainly for quick touch-ups to restore cutting performance temporarily. For true, long-term sharpness, a whetstone is essential.

It depends on your goal. If you simply want to "cut food," sharpen as needed. But if you care about enhancing flavor and texture, more frequent sharpening is key. A perfectly sharpened knife preserves ingredients’ structure, maximizing taste. For home cooks, sharpening every 1-3 months is typical. Daily sharpening is ideal for professional or passionate cooks.

That "slurry" is a mix of metal from your knife and grit from the whetstone. It may look messy, but it actually plays a key role in refining the blade.

Both approaches are valid. Sharpening with the slurry speeds up the process. Rinsing it off with water allows for more precise, controlled sharpening. It depends on your priority: speed or precision.

A good rule of thumb: sharpen with just enough pressure that your hands wouldn’t feel sore after an hour. Let the stone do most of the work—pressing too hard can damage your edge

Yes. A resurfacing stone (also called a flattening stone) restores the whetstone's flat surface. Flatten it regularly for consistent sharpening results.

Small cracks can be resurfaced and used carefully. But once cracks grow larger—especially as the stone becomes thinner—it’s best to replace the whetstone to avoid further breakage.

If it felt rough at first and then suddenly became slippery, your whetstone may be clogged. Resurfacing it restores its proper texture. If it's slippery from the start, the stone might be poorly matched to your knife—especially with stainless steel blades—but using the sharpening slurry can improve grip.

It’s recommended. A quick soak enhances performance. However, diamond resurfacing stones don’t require soaking.

Sharpening takes time—don't get discouraged. True skill comes from combining knowledge with practice. We suggest reading a reliable sharpening guide, practicing on your knives, and re-reading the guide as your experience grows. What seems complicated at first often "clicks" after hands-on learning.

With patience, anyone can master sharpening—and unlock their knife’s full potential.