When you need to use a knife, it is important that the blade be sharp enough to cut through food. You can sharpen your knife by using sandpaper or an abrasive file.,
In order to sharpen a knife, you need a piece of stone. You can use sandstone, granite or any other type of stone that is sharp enough to do the job. The most important part is to find a stone that will fit in your hand comfortably. Hold the knife with one hand and place the blade on top of the stone with your other hand. Apply even pressure along both sides of the blade until it shaves off more metal than it takes to make an edge on each side. Read more in detail here: sharpening a knife with a stone.
We posted an essay on why every guy should carry a pocket knife about a year ago. Many of you felt that a pocket knife should be a permanent fixture in every man’s pocket. After we published the article, we began receiving letters from guys who were new to pocket knives and wanted to know how to sharpen their cherished possession. We’re going to address that question today.
Before we begin, let me state unequivocally that there are many of methods to sharpen a knife. Everyone has a preferred method, and men have a variety of procedures and instruments that they believe are necessary for obtaining a razor-sharp blade. At the end of the day, a lot of it boils down to personal choice. I’ll demonstrate how I learnt how to sharpen a pocket knife. It’s simple, suitable for novices, and most importantly, it works. If you prefer a different way, that’s fantastic. Please share it with us in the comments section. I’d be interested in hearing your suggestions.
Also, depending on what you’ll be doing with your knife—whittling, cooking, etc.—there are several methods to sharpen it. You don’t need to sharpen your pocket knife the same way you would an expensive chef knife unless you intend on preparing world-class dishes with it.
You don’t need much to sharpen a pocket knife. Only two items are required: a sharpening stone and lubrication.
Whetstones/sharpening stones There are hundreds of different sharpening stones, just as there are dozens of various methods to sharpen a knife. There are Japanese water stones, diamond-encrusted stones, and stones of various grit grades available. Choosing a stone is, once again, a question of function and personal choice. Experiment with numerous types of stones to discover the one that offers you the best results.
You probably don’t want to use a cheapo sharpening stone if you’re honing high-quality blades. However, if you’re just learning how to sharpen a pocket knife, there’s no need to go too sophisticated right away. A sharpening stone costs about $10 at most hardware shops. This one looks a lot like the one I use. Nothing out of the ordinary. The majority of basic sharpening stones have two sides: a rough and a fine grit. The finer the grit, the sharper or finer your blade will be. You normally begin sharpening on the coarse grit and work your way up to the finer grit.
Lubricant. When sharpening your knife, most knife sharpening experts advocate using a lubricant. The lubricant may take several forms, ranging from water to oil. The majority of the literature suggests using mineral oil to sharpen knives. The lubricant helps to minimize heat generated by friction while sharpening your knife. Too much heat might cause your blade to deform. Lubrication also aids in the removal of swarf, or debris, produced when grinding your knife blade on the stone. For roughly $5, you can get this at most hardware shops. In the video, I used Norton Sharpening Stone Oil.
It’s worth noting, though, that most simple stones don’t need lubrication. So, if you’re out in the woods and need to sharpen your knife, don’t let the fact that you don’t have any mineral oil stop you.
Sharpening a Pocket Knife
You’ve come to the right place. You’ll get to see my hideous mug. For all those visual learners out there, I’ve prepared a video illustrating how to sharpen a knife. If you prefer not to watch the video, I’ve included written instructions below.
1. Begin with the coarse grit. Start with the rough grit side of your sharpening stone if your blade is very dull. How do you know which side of the grit is rough? Sometimes you can tell just by looking. If you’re unable to do so, try a thumbnail test. Scratch the surface with your fingernail; the side that feels rougher is the side you want to start with. Rough grits are also permeable in comparison to finer grits. If you pour water on one side of the stone and it quickly absorbs it, it’s most likely the abrasive grit.
2. Get the stone ready. Remove any lubrication if you’re using one. Apply a generous quantity of mineral oil to the stone’s surface. You don’t have to soak it, but you shouldn’t skimp either.
3. Raise the knife blade to a 10 to 15 degree angle on the stone. Maintaining a consistent angle is crucial while sharpening knives. Sharpening angles for various knives are variable. A 10 to 15 degree angle is ideal for a pocket knife. This will give you a sharp enough edge for most everyday tasks, but not sharp enough to do heart surgery. It takes a lot of practice to keep a consistent angle by hand. If you’re having trouble, you may want to try purchasing a sharpening guide. Maintaining the required angle is no longer a guessing game. They’re about $10.
4. Begin honing the blade’s initial side. You’re ready to begin sharpening now that your blade is at the ideal angle. Assume you’re removing a thin slice of the stone’s surface. I, for one, plunge the sword into the stone. Others moved the sword away from the stone with their hands. Both methods work, so choose your preferred method. If the knife blade is curved or longer than the stone, you’ll need to sweep it sideways as you work to sharpen the whole edge evenly. As you sharpen, use mild pressure. There’s no need to slam the blade down forcefully. After you’ve completed one stroke, go back to the beginning and repeat the process. Repeat this process 6-12 times.
5. Sharpen the blade on the opposite side. Flip the blade over and repeat the process on the other side.
6. Alternate your strokes. After sharpening either side, perform a series of alternate strokes, honing one side before sharpening the other.
7. Flip the stone over and continue the procedure with the fine grit.
8. That’s all there is to it for a simple sharpening.
Sharpening Made Easy by Steve Bottorff is a great resource for advanced methods.
Update: For all your knife sharpening requirements, several readers prefer the Spyderco Sharpmaker. Take a look at it.
Watch This Video-
The “how to sharpen a knife at home” is a very easy task that anyone can do. It takes less than 5 minutes and you will have a sharp knife for life. Reference: how to sharpen knife at home.
Frequently Asked Questions
What is the best way to sharpen knives?
A: There are many different methods of sharpening knives, from using a stone or whetstone to use water and oil stones. The best way to ensure that your knife is properly sharpened will be the method you use with an extra side by side comparison in order for you to determine which works best.
How do you sharpen a knife for beginners?
A: By using a sharpening stone and angle guide. Place the knife in the stone with your hand holding it at a 15 degree angle, then pull down on the blade to sharpen.
How do you sharpen a knife step by step?
The knife is being made from steel. The process of sharpening can be broken down into three main parts, which are grinding, honing, and polishing. Grinding the blade removes metal on the cutting edge to make it thinner while making the entire step shorter than it was originally so that you dont cut yourself when using a dull or damaged blade; by doing this though not much actual sharpness is gained because at most only about 10% of an inch will have been removed in total. Honing both removes metal where as grinding doesnt but also gives additional life to blades that may get too worn after heavy usage or just rust due to humidity levels (a lot more work must be put forth during honing). Polishing makes sure all remaining scratches are gone and imparts a mirror finish onto your blade for maximum shine before its use
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