| Whether you have bought your own knife for | | | | kitchen knives sharp for many years. |
| practical purposes, have been given a knife set as | | | | The angle |
| a gift, or have been so fortunate as to receive a | | | | The angle is important, and you can read up on |
| promotional knife or promotional knives set for | | | | that. But ten to thirty degrees seems to be the |
| being a valued customer, you are going to want | | | | popular recommendation. I shoot for about fifteen |
| to sharpen it or them. Most knives, even the | | | | degrees when sharpening my knives. That makes |
| multi-function Swiss army type, or other | | | | a fine sharp edge that will hold up well enough for |
| functional tool or camping knives, have some | | | | ordinary kitchen and fishing work. With the stone |
| blades that will need sharpening. | | | | securely resting on a level surface, you draw or |
| Knife sharpening is a controversial subject. You | | | | sweep the blade across the stone, keeping the |
| might not think so, but check around in the knife | | | | angle constant. You can use the sweep away |
| aficionado world and you will find out it is so. The | | | | method, in which you move the knife blade in the |
| battle rages over what type of stone to use, wet | | | | opposite way that you would if you were trying |
| or dry, and which way to move the knife. Then | | | | to slice a thin layer off the stone. That sounds |
| there is if wet, what type of wet, water or oil. | | | | safer, and some say it is better for the blade and |
| And there is the angle to consider. It is all very | | | | the stone. I admit that I do it the other way, |
| technical. | | | | sweeping the blade as if slicing a thin layer off the |
| The coarse stone | | | | top of the stone. It is the way I was taught, and |
| For practical purposes and ordinary knife users, | | | | has worked well for a long time. |
| here is a simple and reasonable method. You want | | | | How to move knife |
| a stone that is a good size for the knife you | | | | When starting with a dull knife, it is good to make |
| want to sharpen. Obviously a large kitchen knife | | | | several passes, keeping the angle constant, |
| will need a larger stone. The stone needs to be | | | | before turning the knife over and going the other |
| long enough that you can sweep the blade across | | | | way. Perhaps several sets of ten passes on each |
| it, the full length of the blade, without running out | | | | side, then going to five on each side for a couple |
| of stone or slicing something vital off. Then, if you | | | | of sets, then three, then two, then one on each |
| want to use something wet, you can use oil or | | | | side, switching sides and carefully maintaining the |
| water. I have used oil, but now I just use water. | | | | angle as you go; that is about how I do it. You |
| It is handy and seems to work fine. If you have | | | | can take your time, test the blade now and then |
| a considerable collection of knives to work | | | | and you will figure out what works for you. |
| through, you might want to invest in one of those | | | | Kitchen knives with heavy blades, worn from |
| nicely mounted sharpening stones that rest on a | | | | much chopping, will take more time to build an |
| stable base. Or you can use the two sided coarse | | | | edge than your sharp folding pocket knife, that |
| and fine kind you get at the hardware store. | | | | just needs a little edge refresher to keep it |
| Those have kept my pocket, hunting, fishing, and | | | | show-off sharp. |