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How to Sharpen a Knife With a Whetstone, According to a Pro

And get pro-level sharpness at home.

By J. Kenji López-Alt

J. Kenji López-Alt Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated on July 24, 2025

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Credit: Serious Eats

There is nothing more frustrating in the kitchen than a dull knife. Not only does it make prep work a chore and your finished product less attractive, but it's also downright dangerous. A dull blade requires more pressure to cut into a food, and can easily slip off of a tough onion skin and into your finger.…