There are two major ways of sharpening a knife. The two major ways are with a sharpening stone or sharpening steel. In this post, I will be discussing how to use these devices and go over all of the technical aspects of using each one.
First of all, you should always keep a knife sharp, because a sharp knife is a safe knife.
There is also a way to sharpen serrated knives, which I will go over near the end of this post
The Sharpening Stone
The sharpening stone is a brick-like device, which has an abrasive surface and a plastic base.
There are three stages of sharpening a knife, depending on
The Correct Sharpening Angle
There is an ideal angle that you have to sharpen a knife is at 13-16 degrees from the sharpening surface. The correct angle is shown in the illustration below.
You start at this stage if your knife blade edge has big imperfections in it, such as severe dullness or big nicks and dents.
This stage is also called the rough cut
To get an even sharpen on both sides, do each side an equal amount of times.
Once you feel consistent drag from hilt to tip, move to Stage 2
The second stage is the next step in the knife sharpening process. This stage requires the use of a medium grit stone.
If you have come from Stage 1, you should pat or wipe your knife dry
If your knife is just dull, start with this stage
This has the exact same process as the first stage
Stage 3 is meant to remove any remaining burr from the blade edge and
The Sharpening Steel
The sharpening steel is used pretty much the same
To sharpen your knife, start with the knife blade towards the handle end of the steel. As you move the knife towards the end of the steel, move the steel towards the tip of the blade.
The angle of the knife should be at 13-16 degrees to the surface of the steel
How to Sharpen Serrated Blades
Serrated blades are very different than sharpening normal knives