Sharpening stones are usually small, handheld blocks blended elements, either aluminum carbide or silicon carbide these are often called whet stones. Most whet stones have different grits, one on each side. One side is usually coarse to take out any major burrs while the other side is fine to hone and finish out the sharpening process. Learning to use a sharpening stone can be extremely time consuming and it takes a bit of practice, but you will be able to sharpen your blades very effectively with this method. One thing to note, do not use a whet stone to sharpen your serrated kitchen knives, it will ruin the edge, this method is highly preferable for sharpening your straight edge chef’s knife or cleaver however.
When using a sharpening stone, it is important that you properly wet the surface before beginning. Using either water or mineral oil will lubricate the surface, making it easier to slide the blade along the stone. Hold the knife by the handle and angle the blade so the edge contacts the stone at a 20° angle. It is easiest to hold the stone in one hand and the knife in the other. Draw the blade across and down the stone, sharp edge towards you. Repeat this two to six times on each side or until the blade is reshaped. To test the edge, draw your thumb across, not down, the blade. I fit feels like it is pulling on your thumbprint, then it is sharp.