Tip 1:
Don’t Take the Easy Way Out.
Don’t use a power tool to sharpen your knives! It removes too much metal, and the heat generated can take the temper out of the blade. Going old-school with a stone and elbow grease will only take a few minutes. I’ve tried a lot of sharpening gadgets, and my advice is to save your money. Diamond stones work well, and ceramic sticks are great for touch-ups.

Tip 2:
Get Stoned.
A quality sharpening stone is relatively inexpensive, and if treated well, will last years. I still use a stone that my grandfather gave me (it’s the big one in the photo above) and while I don’t really know, it could easily be a hundred years old. I also use a modern sharpening kit (the colored stones in photo above) that makes keeping the blade at a constant angle very easy. Smith’s and Lansky both make great sets.

Tip 3:
Keep it Wet.
Read the instructions that come with your stone and follow them when it comes to lubrication. Most stones can use either oil or water, but don’t switch between them on the same stone. The lubrication will carry loose stone and metal debris away, preventing the stone from clogging. Do NOT use saliva on your stone!

Tip 4:
Get Started.
For touch-ups and regular sharpening use a fine grit stone. If the blade is really dull use a medium stone first, and finish with the fine stone. I’ve only used a coarse stone a couple of times, because the blade had a large nick in it and I had to remove a lot of metal and reshape the blade.

Tip 5:
Angle for Best Results.
Having the correct angle is vital, and keeping that angle consistent along the length of the blade is essential. The correct angle is normally from about 10 to 15 degrees, and this is where most people get lost. What does a 12-degree angle mean? That’s hard to say. The kits with clamps and rods will keep the angle correct, making it easy. A good rule of thumb is to angle the blade so that there is about a blade-width of space between the back edge of blade and the stone. Make a couple of passes and inspect the blade. If there are scratches below the edge, you need to raise the blade. Try to match the factory edge.

Tip 6:
Keep it Consistent
Use light, even, pressure, and keep the angle consistent throughout the process. You can move the blade in straight lines, circles, or even move the stone and keep the blade stationary. But however you do it, do it the same way, and for the same amount of time or movements on each side of the blade. I use circular motions when using a stone, and linear motions when using a kit. I’ll do about a dozen motions on one side, then a dozen on the other, then about six on each side, and then two or three on each side, and then check if the blade is sharp enough. Repeat if necessary.

Tip 7:
An Ounce of Prevention.
Taking care of knives will reduce how often you need to sharpen them. Keep folding knives folded, sheath knives in their sheaths, and don’t use knives to cut wire or open cans. Using a sharp knife is a joy. If your knives are always dull, spend a little quality time with that stone, or make sure you have plenty of bandages handy … because you’ll need stitches sooner or later.

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