The Best Way To Sharpen a Knife
Prepare yourself to avoid common mistakes Prepare yourself to avoid common mistakes. The mistakes that are commonly made in sharpening knives are uncontrolled bevel angles, failure to establish a new edge, and leaving the final bevel too rough.
Pick an angle to sharpen your knife Pick an angle to sharpen your knife. If you already know what angle your knife is sharpened at, you probably wish to sharpen at this angle again. www.knifepal.com
Use an angle guide to control your edge's angle, if available Use an angle guide to control your edge's angle, if available. Otherwise, you will have to control the angle by hand, which is hard and requires a well-formed perception of angles.
For a symmetrical edge, sharpen the knife by dragging it across the stone in the opposite direction you would move it to slice a thin layer off the stone. www.knifepal.com
Lubricate your knife. Check with the manufacturer's guidelines for your stone regarding lubrication.
Continue grinding at this angle until your grind goes roughly half way through the steel. www.knifepal.com
Flip the knife over and sharpen the other side of the blade until you create a new edge.
Flip the knife over and sharpen the other side of the blade in a similar fashion. www.knifepal.com
Remove the resulting burr by "cutting into" a hone (a finer stone).
If you wish, you may further polish or even strop the edge to the desired sharpness.
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