PEA BB Knife Sharpening: Is this a quality whetstone?

Hello All!!  I have this whetstone, and have not put it to use as yet. Before I do, was wondering your thoughts on it for quality.  I'd rather wait & get a better quality stone than use one of poor quality.  Any thoughts are greatly appreciated! It is from an order & I had to look for it to get the pic.  Thanks!  --Tess

This is a finishing stone, for putting the final sweet edge on a blade. Before using this, the initial bevel and burr need to be established with much coarser grits (like 200 grit, or even a file) that grind off the excess metal quickly.

If you try to sharpen a super dull knife on a finishing stone, you will burn it up and drive yourself bonkers in the process.

How much did you pay for it?

Hi Tess,

I have no disagreements with observations made by Douglas.  But, I will throw your question back at you.  Is it meeting your needs? If it does, it is quality. If not, it is junk for you.  I own a pricey multi stone system.  My go to is a cheap two sided stone from WalMart. It meets my needs.

Douglas Alpenstock wrote:This is a finishing stone, for putting the final sweet edge on a blade. Before using this, the initial bevel and burr need to be established with much coarser grits (like 200 grit, or even a file) that grind off the excess metal quickly.

If you try to sharpen a super dull knife on a finishing stone, you will burn it up and drive yourself bonkers in the process.

How much did you pay for it?

Douglas, around $10.  I do have some wet sandpaper & another stone that I came across a few years back tucked away somewhere, hence the newer purchase of this stone.  I have a folding pocket knife & a few other small blades I want to sharpen.  I would like to do a proper sharpening of my favorite kitchen knife I have. But I'm thinking I want to test out the stones on something else first.  For my kitchen knife I've been using one of those sharpeners that have the small 'grinders' set in them, like little wheels. Three different ones. Very cheap, and I think it is not working anymore, I've had that one for four or five years, at least. My kitchen knife has seen better days for cutting.

Thanks for your insight!  --Tess

John F Dean wrote:Hi Tess,

I have no disagreements with observations made by Douglas.  But, I will throw your question back at you.  Is it meeting your needs? If it does, it is quality. If not, it is junk for you.  I own a pricey multi stone system.  My go to is a cheap two sided stone from WalMart. It meets my needs.

I will definitely keep that in mind, John!  Thanks.  I will give it a go with my pocket knives and see how it goes, then put my kitchen knife to it.  Nothing like having useless knives on hand when you need a good cutter. I'm just looking to have my sharp back so I can finally do some clean cuts. I'll update soon as I can.  This is my last night with the loaned computer, so I may be a few days out (at least) for any new posts or check-ins.  Hope to post with good views of the stone!  --Tess

Hey Tess, it's all about practice practice practice. Start with a rough grit stone and finish with a fine grit stone. It's that simple if you put in the time and keep trying.

Douglas Alpenstock wrote:Hey Tess, it's all about practice practice practice. Start with a rough grit stone and finish with a fine grit stone. It's that simple if you put in the time and keep trying.

Thanks Douglas!  If I have learned ONE thing in my readings, studies & application of Perma principles, it's: take the time & be patient.  Not always one of my virtues, but I am definitely getting better.  One of my sayings to my grandson is "slow & steady" keeps us safe, keeps us from making (too many) mistakes.  

I will see if I can find the other stone, & use this newer one as the finishing stone. I just don't want to ruin any of my knives.  I also have to refresh my angle, for some reason I thought it was 45*, but in several videos, it says 15*.  I wish I could have afforded the guide, next time...  --Tess

When I first started the PEP/PEM track for sharpening, I purchased a stone similar to the one that you have posted. I have not had any issues wit hit and it has performed as expected.

I have found taking it nice and slow, while watching a few example videos, led to satisfactory results. I recommend sharpening a few blades that you are not too worried about taking some extra metal off in case you take a while to get the knack of it. I started with a pocket knife before moving onto my kitchen knives.

Once you get used to the angle to hold, I found I got into a sharpening rhythm that could be repeated easily.

There are a bunch of stones out there, some take water and some take oil, and I found it important to understand how the stones 'work'. After that, it was a cakewalk and I can sharpen pretty much anything.

I'm confident you will sort it out!