Prepare all ingredients and have them close by. The dish comes together quickly.

Grate the knife sharpening stones finely, using a microplane.

Select the appropriate grit stone for sharpening, starting with around 800 grit.

Make sure the stone is wet before use; soak the water stones before using for lubrication.

Begin sharpening the knife on the 800 grit stone, working towards a finer grit like 2000 or 6000.

Continue sharpening, eventually finishing with a fine grit like 2000, to achieve a razor-sharp edge.

Maintain a consistent 15-degree angle throughout the process. Use basic trigonometry or eyeball the angle.

Use light, even pressure, pulling the knife back and forth against the stone, about 16 strokes per side.

Flip the knife and repeat, gradually reducing the number of strokes to refine the edge.

Ensure your knife maintains a consistent angle and doesn't cut into the stone or chip.

Test the edge by slicing a tomato or using a sheet of paper, aiming for a thin cut.

Use a honing rod to realign the edge of the knife, pulling the knife back and forth gently, without applying too much pressure.

Store your knives properly with edge guards or in a knife block to prevent damage.