BladeCrazy's 10-Step, Quick and Dirty Knife Sharpening Guide

1. Find a Sharpening Stone

Not all stones are alike. There are different grits, different materials, different shapes and different sizes. It can be a bit overwhelming, but just think of it like sandpaper: the gritter your sandpaper (or stone), the more work it's going to do. That means, if you have a really dull knife, you're going to want to use a gritty stone. Start with a 700 grit or higher for really dull blades. Finish it off with a 300 grit composite Diamond stone (they're actually covered in diamond dust) or a similar stone that has a very light grit. Quick Click: Knife Sharpening Supplies

2. Choose Your Lube The debate between oil and water for sharpening will always be around. We recommend water, largely because once you start using oil, you're going to need to stick with oil if you plan on using the same stone (oil and water don't mix). Also, water is much easier to obtain and less messy to deal with. Proponents of oil say you'll get a smoother slide against the stone, and that could mean a sharper, straighter blade. When starting out with a very dull blade, you can use a grittier stone without lube. You'll work out the kinks later. Whether you choose oil or water is a matter of personal preference.

Timberline Honing Oil Lansky Sharpeners Honing Oil

3. Use Your Lube

Whatever you choose, don't be stingy. You're going to have to relube as you go, and you're going to want a thin puddle on the stone to prevent deep scratches and allow for smooth strokes. When your oil or water turns streaky, gray or yellowish, you're going to have to clean it off and add some more.

4. Relax

Once you start sharpening the blade, you should move slowly and confidently from hilt to tip or in a clockwise motion that covers the entire edge of the blade. Try to avoid jerks and slips, which can damage your edge.

5. Pick Your Position

The edge of the blade (the sharp side) should move backwards across the stone rather than into it. Using this motion pulls filings away from the blade's sharp edge rather than pushing it into the edge.

6. Start with the Nicks

Nicks make your knife blade look unattractive, but more importantly, they get in the way of cutting. Going after them will be the only time you'll move your blade from side to side against the stone. That way you can get concentrate only on the damaged area. After that, switch to sharpening the blade's entire length, either with one sweeping motion, or by using a circular, counter-clockwise motion (with the edge of the blade to the left).

7. Mix It Up

You don't want to stroke the same side of the blade over and over again. You're going to want to sharpen one side for several strokes, then the other the same number of times. That means you're probably going to have to count your strokes. We recommend 15 to 25 strokes per side.

8. Watch your Angle This is the most important part. If you're not careful, you could sharpen the blade too dramatically, thinning it out and making it brittle. You also don't want your edge to end up too convex, like the top of a pyramid. Keep in mind, though, different sharpening styles prepare the blade for different uses. If you're going to use it for chopping things, you're going to want a blunter, more pyramid-like edge. If you want to be able to slice through paper, you're going to use a thinner, far less dramatic stroke. You may want to look into some of the Aligner kits. They will help you to lock in the correct angle for maximum precision sharpening. These sharpening systems will also help you to sharpen just the edge without scratching the blade.

DMT Deluxe Aligner Kit 3 Diamond Whetstones 1 Serrated Sharpener Lansky Sharpeners Deluxe Knife Sharpening System

9. The Hunt for Imperfections

As you get close to completion, clean your blade and stone and look carefully at your edge. Can you see or feel any burrs (or rough spots)? Does one edge angle in more than the other? Is it sharp all the way to the hilt?

10. Enjoy Your Razor Sharp Knife

After you've cleaned your blade the final time, stand back and observe how different it looks from when you started. Remember, too, that if you clean your knife regularly, it'll be far less work each time. Now that it's clean, try to avoid touching the metal. Oils from your fingers can errode your hard work. Slip your stone in a protective cloth (with a bit of oil to keep it moist if you are using oil instead of water), and slip your knife in your pocket, confident that it'll do the job when you need it.