Good water stones are the best way to keep your excellent knives sharp for the longest time, but only if you know how to actually use them. This guide gets into the nitty-gritty of the angles, strokes, and science behind proper sharpening.
This advice on buying and maintaining water stones (a.k.a. wet stones or sharpening stones) and, more importantly, actually using them comes from J. Kenji Lopez-Alt, the food science geek who previously dropped science on baking wings with baking powder and the reverse-engineered Shake Shack burgers. It answers questions about soaking, angles, checking your "burr," and finishing the job the right way.
Hit the link for the write-up, and click through the slideshow for the details—the close-up photos make it worth the clicks.
Send an email to Kevin Purdy, the author of this post, at kevin@lifehacker.com.
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