10 Simple Knife Sharpening Tips for Beginners

There are numerous methods for honing a knife. This method yields an excellent general-purpose edge.

My grandfather used to say, “Don’t slash toward yourself, and you’ll never be cut.”

Christy Canida, the whale killer, has produced some outstanding photographs.

Check out what she does with these instruments at Catfish Skinning and Filleting.

People have always valued keen instruments. Some “Bog Man” remains dating back thousands of years were discovered with honing stones worn as pendants.

This first video demonstrates how to create a Bog Man stone from an ordinary sharpening stone or any delicate abrasive stone.

First, we will fashion a drill bit from a nail, then we will bore a cavity in the stone, saw it in half, and then flatten it. The same as if an ancient bog man had the battery drill we fixed last week.

This second video demonstrates how to hone a knife for butchering and crafting wood. I purchased the weapon featured in the video from a husband-and-wife team of Chinese blacksmiths. In many areas of the globe, blacksmithing appears to be a job for couples.

There are links to the iPod-compatible videos at the bottom of this page.


Step 1: Look at the Edge

A strong light source, such as the sun, support the edge. Reflections will appear on level areas and nicks.

On this blade, the inch close to the point is quite poor.

Step 2: Thumbnail Test the Limits

Apply it to your thumbnail and observe whether it slides or captures.

If it slides, it is flat, meaning it is not pointed in this area.

Warning: Do not sever your fricking hand.

Step 3: Flatten the Stone

In Chinatown, you can purchase a sharpening stone for a dollar. If your city lacks a Chinatown, you should either create one or relocate.

This is a “water stone,” which requires the use of water to float the sharpening grit away. Some prefer a “oil stone,” on which oil is placed. Some rocks are naturally greasy. Once the oil is present, the water becomes ineffective.

This particular stone has been used, resulting in a depression in the centre. This makes it difficult to maintain the proper knife angle. Therefore, we must level it.

Actually, it does not matter when sharpening cutlery, but when you begin sharpening plane blades, you will develop a religious devotion to levelling your stone.

Step 4: Pare Away

Sprinkle water on the pavement and press the stone against it until it becomes level. Utilize heavy pressure.

Listen to Robert Fisk’s “The Grand War for Civilization” while attempting to comprehend what went awry in the Middle East.

Step 5: Thin the Edge

As shown, rub the knife against the abrasive side of the stone at a 5-degree angle. It makes no difference which stroke or direction you employ.

You are merely thinning the area around the perimeter to save time later.

In each of the subsequent refining stages, you will slightly increase the angle.

Thus, the stone is always shaved with fresh metal.

Step 6: Finally, the Sharpening Begins

Flip the stone over and draw the blade forward at an angle of 6 degrees. First one side of the blade is sharpened, then the other. You are slicing into the stone.

Step 7: Gilding the Lily

You have already endangered your acquaintances by sharpening a knife they anticipate to be blunt.

Now, it will become even more precise. Place a sheet of 600-grit emery paper on a piece of glass.

Any other extremely flat material will suffice, but glass is the most common. I’ve witnessed Klingit and Mayan woodcarvers employing this technique.

Alternate sides while advancing at a 7-degree angle. A few strokes are sufficient because you are removing a negligible quantity of metal. If you are foolish or exceptional, you could obtain grains as fine as 1200 and repeat.

Step 8: Cut Your Leg Off

This is a completely superfluous method of showing off. You can astonish people in this manner, particularly if you rip your limb open, blood sprays everywhere, and they have to rush you to the hospital.

Apply the abrasive substance you created by flattening your stone to your leg.

Then, drag the knife’s pointed edge through this substance.

This is known as “Stropping.” It removes the microscopic filaments to make the edge stronger and sharper.

This is how a razor is sharpened, except sensible individuals use a piece of leather called a “strop” that has been rubbed with red garnet abrasive grit.

Step 9: Don Montague Tests the Edge

He rests the edge of the object on his fingernail to determine whether it glides off or snags.

Step 10: Improvised Sharpening Stones

You’re in your friend’s kitchen trying to cut a vegetable with a dull knife. You’re mashing it and spreading the skin everywhere, and you don’t feel attractive at all. The drawer doesn’t have anything rough. You feel like blaming your friend for using the wrong tool.

Stop. Use a makeshift stone instead. Here are some things that might work: The bottom of the toilet lid. The rough edge under a plate or other ceramic object. A nail file for nails. This is a stone. A flower vase. Any aluminum item. It has aluminum oxide, a good rough material. This method can only be used for final refining.

Bottom Line

After reviewing the various knife sharpening recommendations, it is evident that keeping your utensils sharp is a crucial component of a safe and efficient kitchen. Not only do dull blades make food preparation more difficult, but they can also cause accidents in the kitchen.

There are a number of important considerations to keep in mind when sharpening your blades, such as selecting the proper sharpening implement and maintaining the correct angle and pressure. In addition, it is crucial to know when your blades require sharpening and to do so frequently, as failure to do so can result in irreparable damage.

Remember to exercise caution and take your time when sharpening your blades, as haste can result in errors and accidents. Always wear protective gear, such as mittens and eyewear, to shield yourself from flying debris.

I love knives and love reviewing them. Knives have been a part of our lives for as long as we can remember. We grew up using knives in the kitchen and in outdoors.