Soak the whetstone if required by the manufacturer
Place the stone on a stable, non-slip surface
Hold the knife at a consistent angle, about 15 to 20 degrees
Start with the coarse side of the stone if the blade is dull
Draw the blade across the stone from heel to tip
Use light, even pressure on each stroke
Repeat the same number of strokes on both sides of the blade
Check for a burr along the edge
Switch to the finer side of the stone
Repeat the sharpening strokes on both sides
Rinse the blade and stone as needed to remove slurry
Wipe the knife clean and dry it thoroughly
Test the edge carefully on paper or soft food
Clean and dry the whetstone after use
Store the knife and stone safely