When sharpening kitchen knives for home use, it is generally better to sharpen on a wet stone (also known as a water stone) rather than a dry stone. There are several reasons why using a wet stone is preferred:
Consistent lubrication: Wet stones require water as a lubricant, which helps keep the surface consistently lubricated during the sharpening process. This prevents the build-up of metal particles and debris on the stone's surface, ensuring a smoother and more effective sharpening experience.
Less heat generation: The water used on a wet stone helps dissipate the heat generated during sharpening. Excessive heat can damage the knife's temper (hardness), leading to a decrease in edge retention and overall knife performance.
Faster sharpening: The lubrication provided by water allows the knife to glide more easily over the stone, making the sharpening process faster and more efficient.
Prevents clogging: Without water, dry stones can become clogged with metal particles and lose their abrasive properties. Wet stones, on the other hand, continuously flush away these particles, maintaining their cutting ability for longer.
Controlled pressure: The use of water helps create a slurry of suspended abrasive particles on the surface of the stone, which assists in the sharpening process. This slurry also aids in maintaining consistent pressure while sharpening, leading to a more even edge.
Less mess: Wet stones tend to create less dust and debris compared to dry stones, which can make the sharpening process neater and more convenient.
When using a wet stone, it's essential to keep it properly soaked before sharpening. Follow the manufacturer's instructions for soaking time, as some stones may require a few minutes to saturate with water. Additionally, periodically rewet the stone as needed during sharpening to maintain the lubrication and prevent drying.
Overall, wet stones offer a more efficient, controlled, and effective method of sharpening kitchen knives, making them a preferred choice for home use.