Which sharpening stones should I buy to get started whetstone knife sharpening?

What Sharpening Stones Should a Beginner Buy?

I get a lot of questions about which whetstones to start with, so here is my basic recommendation for a beginner setup: a 1000 grit King stone, a 3000 grit Mizuyama stone, and an Atoma 400 grit diamond flattening plate. 

None of these are sponsored recommendations. I'm not paid or compensated by any of these brands in any way; they are simply what has worked for me.

Basic procedure before you start: Soak your stones in water for about ten minutes before use, or follow the manufacturer's specifications if they differ. Work on a level, sturdy surface: consistency of angle is everything in sharpening, and a wobbly setup makes that much harder to maintain. When moving between grits, rinse the blade thoroughly. Particles from the previous stone left on the blade will cause random scratches on the finer stone, which defeats the purpose of stepping up in the first place.

1000 grit King stone: For most home sharpening, a 1000 grit synthetic stone is all you really need. King stones are widely available online, reasonably priced, and consistent enough in particle size that you won't run into the random scratch patterns you get with cheap hardware store whetstones. They wear at a sensible rate and are forgiving for beginners. Mizuyama also makes a 1000 grit stone which is excellent, but is significantly more expensive (around $80). That being said, it does perform better than the King, and certainly lasts a lot longer. 

Many sharpeners swear by Japanese natural stones, and they are genuinely excellent, but for the vast majority of home use they are overkill. Save that investment for when you've developed enough feel to notice the difference.

4000 grit Mizuyama stone: The Mizuyama is a hybrid natural-synthetic stone available at Korin.com. This grit is only worth reaching for if you're refining an edge to a low level razor finish. The higher the grit, the longer it takes to abrade the edge, but the sharper the result. One caveat: it is possible to over-sharpen a knife. Certain steels tolerate finer finishing better than others, and going too fine or applying too much pressure at the finishing stage can roll the edge over, leaving you with a blade that feels dull despite the work you've put in. The cutting edge of a knife is measured in microns, and at that scale, too much of a good thing is easy to do.

Atoma 400 grit diamond flattening plate Any coarse diamond plate will do, but the Atoma is reliable. Whetstones dish over time with use and need to be flattened regularly to keep your sharpening angle consistent. This is the most overlooked part of a beginner setup and one of the most important.