Knife Sharpening with a Whetstone

1. Whetstones should never be washed.

• a)  True
• b)  False

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

• a)  True
• b)  False

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

• a)  True
• b)  False

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

• a)  a few minutes
• b)  at least 20 to 30 minutes
• c)  Whetstones should never be soaked in water – only use them with oil.

5. Which stone is likely coarser?

• a) 
  
• b) 
  

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

• a)  strokes off of the stone.
• b)  carves into the stone.

7. Steels are used to sharpen knives.

• a)  True
• b)  False

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.

• a)  True
• b)  False

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

• a)  proper
• b)  improper

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.

• a)  True
• b)  False

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

• a)  between 5 - 10 degrees.
• b)  between 15 - 20 degrees.
• c)  between 25 - 35 degrees.
• d)  over 35 degrees.

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

• a)  have more pressure
• b)  have lighter pressure
• c)  be alternated

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

• a)  lower
• b)  higher

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

• a)  True
• b)  False

15. Which sharpening stroke is better than the other?

• a) 
  
• b) 
  

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

• a)  shorter
• b)  longer

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

• a)  the knife should be polished.
• b)  the other side must be sharpened.
• c)  each side should be sharpened by alternating strokes: 20 then 10 and then 5 times.

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

• a)  True
• b)  False

19. A burr is:

• a)  the portion of the knife that extends into the handle.
• b)  the metal that is ground off during sharpening.
• c)  the metal that curls to the other side of the knife during sharpening.

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

• a)  scrape it back and forth on the pavement to flatten it out.
• b)  rotate the stone from time to time during sharpening.
• c)  use an old knife to carve some of it off.

21. When polishing a knife, make sure to:

• a)  use the same number of strokes on each side.
• b)  carve into the stone.
• c)  maintain the same angle as you did during sharpening.
• d)  b) and c).
• e)  a) and c).

22. Which is the best stroke for knife sharpening?

• a) 
  
• b) 
  
• c) 
  

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

• a)  maintain the same angle with each stroke.
• b)  apply equal pressure back and forth.
• c)  focus on sharpening the knife from tip to heel with every stroke.