Knife Sharpening with a Whetstone

Knife Sharpening with a Whetstone Quiz

Let's see what you've learned. To complete the lesson, you need to score 60% or higher. But there's no pressure, you can retake the quiz as many times as you like. The quiz is optional and intended to highlight the most important elements from this lesson. Good luck!

Students: Please log in before completing the quiz if you want your quiz score saved.

New to Rouxbe? Go ahead and test your knowledge if you like.

1. Whetstones should never be washed.

2. The tip and heel of a knife should only be sharpened in one long stroke and never in sections.

3. Sharpening stones with superfine grits are used for polishing.

4. Whetstones should be soaked in water for _______ before using.

5. Which stone is likely coarser?

6. Pressure is applied on the stroke as the blade’s edge:

7. Steels are used to sharpen knives.

8. For the sharpest edge, it’s best to sharpen each side of the knife the same number of times during the first part of sharpening.

9. This video demonstrates the __________ way to wipe a knife clean.

Thumb_play

10. During knife sharpening, once a black, pasty slurry forms on the stone, make sure to wash it off and wipe the blade clean before you continue to sharpen.

11. For a cook’s knife, the most appropriate sharpening angle is between:

12. Once both sides of a knife have been sharpened to create a burr, the strokes must ______________ to align the burr to the center.

13. Sharpening stones range in grits; generally, the coarser the stone, the ________ the number.

14. To maintain a sharp edge, it is best to hone a knife every time it is used.

15. Which sharpening stroke is better than the other?

16. The finer the sharpening stone, the ________ you will have to sharpen to achieve a good edge.

17. During knife sharpening, once the first burr has been created:

18. The advantage of hand vs. machine sharpening is to create a more tapered and polished edge.

19. A burr is:

20. To keep a sharpening stone as even as possible, it’s best to:

21. When polishing a knife, make sure to:

22. Which is the best stroke for knife sharpening?

23. The most important key to remember when sharpening is to:

In partnership with:
Northwest Culinary Academy of Vancouver
Northwest Culinary Academy of Vancouver