To sharpen a knife on a whetstone, start by soaking the stone in water. Place the knife on the stone at the around 20° angle. Slowly draw the knife across the stone in a smooth, consistent motion, moving from the heel to the tip. Repeat this process several times, flipping the knife to sharpen both sides. Check the edge regularly by riffling your thumb across the edge and feeling the burr. Once you've achieved your desired level of sharpness, hone the edge with light strokes on each side to remove any micro-scratches and create a razor-sharp finish.
Discussion
excellent guide to sharpening a knife on a whetstone! I’d only add that maintaining the correct angle throughout the process is key to achieving an even and sharp edge. Also, remember to periodically rewet the whetstone to keep it lubricated and prevent damage. Once finished, clean and dry the knife to prevent rust and preserve its sharpness.
Nice, updated.
GM- My grandfather taught me this…thanks for the reminder! 🤙
In the cold north I prefer an oil stone since water whetstones can freeze and break down. I add oil until the stone stops absorbing it and it stays on top. I also #3dprint an angle quide to help know which angle you need to hold the knife. I don't have a picture of mine but very similar to this screen shot of one. I count the strokes I do on one side and then do the same on the other. I also let the weight of the knife drag across the top of my fingernail like I'm trying to cut through it but not applying pressure. If dull there is no resistance or if large burr there is no resistance and if sharp it catches my thumb nail and causes resistance. Flicking your thumb pad against the edge can sometimes give a false sharp if the burr is really large. The knife may catch your skin but won't cut paper well. This is all just my opinion. Thanks for starting the conversation. #edc #sharpening #whetstone 
Nice angle guide!
And yes, letting the knife fall on the nail is a perfect quick sharpness test, if it wiggles it ain't sharp enough.
Thankfully, due to the emergence of specialization of labour, I can take my Japanese blades to an expert knife sharpener down the street who does this with much higher quality than I have the time to learn how to. I simply use a honing rod after each use to keep it true between sharpenings.
The beauty of the market!
22.5⁰ is the angle I aim for.
22.5⁰ is half of 45⁰ which is half of 90⁰.
Using the same angle everytime you sharpen is important.
Ooh, I've been doing it wrong