🔪 Your Sharpening Setup

Quick reference guide for your Shapton stones & Tojiro flattening stone

✅ Your Equipment

Purchased from The Blade Runner

  • Shapton Professional #1000 - $94.99 (Orange stone)
  • Shapton Professional #5000 - $119.99 (Burgundy/Wine stone)
  • Tojiro Ceramic Flattening Stone - $59.99

Total Investment: $274.97 AUD

What you have: Professional-grade splash-and-go sharpening system that will last for years!

🎯 Your Knife Setup

Parents' Global Knives

  • Progression: #1000 → #5000
  • Angle: 10-15 degrees
  • Why this works: Perfect for Global's Cromova 18 stainless steel

Your Japanese Knife

  • Progression: #1000 → #5000
  • Angle: 10-15 degrees
  • Note: #5000 gives excellent finish for vegetables and general use

Victorinox & Western Chef's Knives

  • Progression: #1000 → #5000 (or can stop at #1000 for very sharp edge)
  • Angle: 15-20 degrees
  • Note: Western knives don't need ultra-high polish, so #5000 is plenty

📝 Quick Reference Card

Task Details
Stone prep Splash water (no soaking after first use)
Angle 10-15° (Japanese/Global), 15-20° (Western)
Progression #1000 until burr → #5000 for 10-15 passes
Flattening Every 3-5 uses with pencil grid method
Storage Air dry 24-48 hours, store in plastic case
Sharpness test Fingernail catch or tomato slice test

📖 Complete Sharpening Process

1Prepare Your Stones (Splash-and-Go!)

Your Shapton stones DON'T need soaking!

  • First time use: Soak for 5-6 minutes, then never again
  • Every other time: Just splash water on the surface
  • Keep a water bottle nearby to add water during sharpening
  • Place stone in its plastic case (acts as a stand with drainage)

2Set Your Angle

The Two-Coin Trick:

Stack 2 coins under the knife spine = roughly 10-15 degrees

The Sharpie Trick (Best for Learning):

  1. Colour the entire edge bevel with permanent marker
  2. Do a few sharpening strokes
  3. Check where marker rubbed off:
    • Only edge = angle too high (lower the spine)
    • Only near spine = angle too low (raise the spine)
    • Evenly across bevel = PERFECT!

3Sharpen on #1000 Stone

  1. Place knife at your target angle (10-15° for Japanese/Global, 15-20° for Western)
  2. Push and pull the knife across the stone in smooth strokes
  3. Work in sections from heel to tip
  4. Maintain consistent angle and moderate pressure
  5. Keep adding water - don't let the stone dry out
  6. A grey slurry will form - DON'T wash it away! It helps cutting.
  7. Continue until you feel a burr on the opposite side of the edge

Checking for a Burr:

Run your finger gently along the opposite side of the edge (perpendicular, not along it). You'll feel a slight wire of metal that's been pushed over. That's the burr - it means you've sharpened through to create a new edge!

4Flip and Repeat

  • Flip the knife and sharpen the other side
  • Same angle, same pressure, same number of strokes
  • Continue until you feel the burr flip back to the first side

5Move to #5000 Stone

  • Rinse your knife clean
  • Splash water on the #5000 stone
  • Same angle as before (consistency is key!)
  • Lighter pressure - this stone is for polishing, not heavy cutting
  • Only need 10-15 passes per side

6Remove the Final Burr

  • On the #5000 stone, do very light alternating passes
  • One stroke on left side, one on right, repeat 5-10 times
  • Gradually reduce pressure to almost nothing
  • The burr will break off cleanly

7Test Sharpness

The Fingernail Test:

Hold knife edge at shallow angle against fingernail. Sharp edge will "bite" and catch. Dull edge slides smoothly.

The Tomato Test:

Should slice through ripe tomato with zero downward pressure - just the knife's weight.

8Clean Up

  • Wash knife in hot soapy water (remove all metal particles)
  • Dry thoroughly
  • Rinse both stones under water
  • Let stones air dry completely (24-48 hours) before storing
  • Store Shapton stones in their plastic cases

🔧 How to Flatten Your Stones

Why Flatten?

As you sharpen, the middle of your stone wears down faster than the edges, creating a "dished" or concave surface. This makes your knife edge rounded instead of sharp!

When to Flatten

  • Every 3-5 sharpening sessions
  • When the stone feels dished (run your finger across - you'll feel a depression)
  • Many people flatten before each use (takes only 2 minutes)

Step-by-Step Flattening Process

1The Pencil Grid Trick

Draw a crosshatch pattern with pencil all over your whetstone surface. This shows you the high spots (pencil rubs off first) vs low spots (pencil stays).

2Wet Both Stones

  • Splash water on your Shapton stone
  • Splash water on your Tojiro flattening stone

3Rub in Circles or Figure-8s

  • Place the flattening stone ON TOP of your whetstone
  • Use circular motions or figure-8 patterns
  • Apply moderate, even pressure
  • IMPORTANT: Make sure you go all the way to the edges - don't just work the middle!
  • Add water if it dries out

4Watch the Pencil Disappear

  • Keep rubbing until ALL pencil marks are gone
  • This means the stone is now perfectly flat
  • Usually takes 2-5 minutes
  • Don't focus on high spots - work evenly across the whole surface

5Rinse Both Stones

  • Rinse off all the grey slurry
  • Your whetstone is now flat and ready to sharpen!

💡 Pro Tip:

Your Shapton stones are HARD stones, so they dish much slower than softer stones. You might go 5-7 sharpening sessions before needing to flatten. But checking with the pencil trick before each use only takes 30 seconds!

💎 Pro Tips for Success

🎯 Angle Consistency

  • Audio feedback: Same sound each stroke = same angle
  • Muscle memory: Lock your wrists, move from shoulders/core
  • Practice knife: Start with Victorinox (softer, more forgiving) before premium Japanese knives

⚠️ Common Mistakes to Avoid

  • Washing away the slurry - it helps cutting, keep it!
  • Too much pressure - let the stone do the work
  • Inconsistent angle - creates rounded, weak edge
  • Storing stones wet - causes mold and cracking
  • Not flattening - dished stones = dull knives

📅 Maintenance Schedule

  • Full sharpening: Every 2-3 months (or when knife feels dull)
  • Quick touch-up on #5000: Every few weeks (5 minutes)
  • Stone flattening: Every 3-5 sharpening sessions
  • First few attempts: Expect 30-45 minutes per knife
  • After practice: 10-15 minutes per knife

📚 Learning Resources

  • YouTube: Search "Japanese Knife Imports whetstone tutorial" or "Korin knife sharpening"
  • Practice order: Victorinox first (forgiving) → Global (premium) → Japanese knife (most delicate)
  • Patience: Your first attempts will be slow. By attempt #5, you'll have the muscle memory!

🔄 Troubleshooting

Knife still not sharp after sharpening?

  • Check if you formed a burr on both sides
  • Angle might be inconsistent - use the Sharpie trick
  • Stone might be dished - flatten it with pencil grid test

Getting scratches on the fine side?

  • Rinse knife thoroughly between stones
  • Make sure stone is clean before starting
  • Could be coarse particles from #1000 - rinse better

Can't maintain consistent angle?

  • Lock your wrists - don't let them flex
  • Move from shoulders, not hands
  • Consider MinoSharp angle guide ($16-20) from Global Knives AU
  • Practice with Sharpie marker trick every session

🎓 You're Ready!

You've got professional-quality equipment that will last for years. The only thing left is practice!

Remember: A sharp knife is a safe knife. Take your time, enjoy the process, and you'll have razor-sharp edges in no time.