Why a #1000 Whetstone Is the Best First Stone

Because It Is the Foundation of Edge Sharpening

If you are buying your first whetstone or are new to knife sharpening, the first skill you should learn is edge sharpening—restoring the cutting edge by sharpening the very tip of the blade. For this basic technique, a #1000 grit whetstone is generally the best choice.

Strictly speaking, the ideal grit depends on the abrasive used by each manufacturer, the characteristics of the stone, and the type of edge you want to achieve. In practice, however, grits between #800 and #1500 all fall into the ideal range for basic edge sharpening.

Stones coarser than this remove steel too aggressively and are more difficult for beginners to control. On the other hand, finer stones cut too slowly to be efficient for establishing a fresh edge. That is why a #1000 grit medium stone has long been considered the standard starting point.

A knife finished on a #1000 stone will not have a mirror-polished edge, but it will easily handle the everyday tasks expected of a kitchen knife, including cutting vegetables, meat, and fish. Unless you have a specific purpose or require a highly specialized edge, a single #1000 whetstone is enough to meet the needs of most home cooks.