Knife Sharpening

When sharpening a knife it's important to keep it secure, maintain a uniform sharpening angle on both sides of the blade, and be careful not to cut your fingers. Keep in mind too, that over-sharpening will weaken a cutting edge, causing it to chip or become dull faster. If your knife is very damaged, use a diamond stone to remove gouges or work-hardened areas before sharpening it.

A sharpening stone (whetstone) provides a long-lasting, sturdy edge. To use a sharpening stone:

1. Apply a light coating or oil or water (depending on the type of stone) to protect and lubricate the surface.
2. Using the medium grit side of a combination stone, hold the blade at a 20 to 30 degree angle. Start where the blade meets the handle and draw the full length of the blade across the stone with steady pressure.
3. Repeat three or four times on each side of the blade.
4. To remove any burrs, complete three of four strokes using the fine grit side of the stone.
5. Test for sharpness by cutting something, not by drawing your finger across the blade.
6. Clean and dry the stone, following the manufacturer's instructions.

Sharpening steels are faster and easier to use than a stone, but the edge may not last as long. To use a sharpening steel:

1. Hold the knife at a 20 degree angle and starting at the base of the blade, draw down and across the rod ending at the blade's tip.
2. Repeat two to three times on each side of the blade.
3. Test for sharpness by cutting something, not by drawing your finger across the blade.