Sharpen a kitchen knife
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Soak the stone.
Ten minutes in water until the bubbles stop. A dry stone glazes and stops cutting.
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Find the angle and keep it.
Fifteen degrees for Japanese steel, twenty for European. Two stacked coins is a decent guide.
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Grind one side until a burr forms.
Sweep edge-first along the stone. Run a fingernail off the back edge: the burr tells you the bevel has met.
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Repeat the same count on the other side.
Same angle, same number of passes, until the burr flips over.
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Refine and strop.
Finer grit, lighter pressure, then a few passes on leather or cardboard to remove the burr.
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.




