How to Sharpen a Case Pocket Knife

This article explains how to sharpen a Case pocketknife, but you can use the steps below to sharpen any pocket or kitchen knife. The only difference between the two types is that you want to leave kitchen knives with some tooth, so don't hone them after sharpening. Choose cutting angles for your knives depending on how you intend to use them; knives used for slicing or skinning should have a combined angle of 10 degrees, while knives used for cutting or whittling should have a combined angle of 30 degrees.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 800x to 1200x oil or water sharpening stonePlastic spine clampLeather or wood strop charged with chromium oxideLight lubricating oil

1. Sharpen your knife by imagining you are trying to peel a layer off the sharpening stone. Raise the back of the knife enough to achieve the desired angle, or slide a plastic spine clamp from your local stationery store onto the back of the blade to maintain the knife at a consistent angle while sharpening.

2. Turn the knife over after each forward stroke and sharpen the other side of the knife on your return stroke.

3. Strop the knife. Stropping is done to touch up the knife edge, and it means to use a trailing stroke with the knife rather than the forward stroke that you use when sharpening. Add chromium oxide to your strop to help polish and hone the knife.

4. Wipe the blade with a small amount of light oil after sharpening.

Resources

• Caring for Case Knives