How do I use a whetstone on Western kitchen knives?

To start drizzle some water over the surface of your whetstone.  Keep a small bowl of water to hand, as you may need to lubricate your whetstone again as you use it.

Place the tip of your kitchen knife at the lower knife-hand end corner of your whetstone, with the edge of your kitchen knife blade  facing toward your guide hand and resting on the stone at the desired angle (20 to 30 degree angle for Western kitchen knives).

Slowly slide your kitchen knife diagonally across your whetstone, moving it simultaneously away from you and from point to heel.
Continue to moving your kitchen knife across the stone until the heel of your kitchen knife comes off the upper guide hand corner.  Repeat these steps 4 more times.

Now, flip your kitchen knife over and place the tip of your kitchen knife at the lower knife hand corner of the stone, with the edge of your kitchen knife blade facing away from your guide hand and resting on your whetstone at your desired angle (20 to 30 degree angle for Western kitchen).

Repeat the above steps.

Check that your kitchen knife is sharp by trying to cut a piece of paper.  If you kitchen knife is sharp it will leave a clean cut.

Do not apply pressure to your kitchen knife let the weight of your kitchen knife do the work.

A whetstone is the best way to sharpening your kitchen knives, as you have complete control of the angle and grit.  There are 4 different types of whetstones – water stones, diamond stones, oil stones and ceramic stones.